To me it looks like common cooking sage, Salvia officinalis, a bit stretched (etiolated) due to being indoors. It is borderline hardy in my zone so should be fully hardy in your zone.

If it’s S officinalis the smell should confirm. I see no need for repotting at the moment. It should be put in the ground when the weather suits and after hardening off. It would also benefit from harvesting/cutting back.

its stressed.. perhaps by the move from one place to another ..... that stress is showing by it losing its older bigger leaves ... i wouldnt be too concerned about the spots ... thats part of the shedding process ...

but the key for me.. is that most of the dormant buds are breaking.. and you have fresh .. young.. vibrant new leaves coming on ...

i would probably leave it alone... water it properly ... and when the old leaves get ugly.. snip them off ..

and if it is an herb plant ... and i wouldnt doubt the above answers .. it could probably be cut way back ... down to perhaps 1/3 its current height.. and you regenerate a new stronger plant from below ... [i dont know if the cutting can be rooted \... bazinga if they can] ....

also.. it will be a lot easier to repot ... once cutback ... not only in handling it ... but also.. with less leaf canopy.. there will be less all around stress ....

try not to kill it with too much love ..

ken

Thank you all for the identification and the very helpful tips! I’ve never grown sage (aside from several unsuccessful attempts at sprouting seeds) but I do grow many other herbs so hopefully that knowledge will keep it alive. Just a bit scared to prune it that down that much, unless it gets unwieldy. Floral, if I decided to plant it in the ground, when would be the best time, spring?

Thanks again

Erin, I can’t really help you with that because I don’t know your climate. In mine I’d harden it off and plant it out at any time of year. As for ‘pruning’ I’d call it harvesting. Using the sage in the kitchen is usually all the pruning sage needs. But then I use a lot.