PINEAPPLE SAGE

 

(Salvia elegans)

 

Pineapple sage grows naturally in Mexico and Guatemala, where it has been part of the landscape for centuries. A member of the diverse genus Salvia with more than 900 species worldwide, there is little record, however, of its early use in the United States. A delightful sage to grow, pineapple sage is a very ornamental addition to any flower, herb or vegetable garden. In containers, it combines well with other plants by providing a lush background or holds its own in a 12-inch pot. The semi-woody subshrub forms a large clump of brilliant green from 3-5 ft in height and the vivid red, trumpet-shaped flower spikes are a visual delight, blooming in late summer until the first frost. In bloom, it is rich in nectar and a major attractant to ruby-throated hummingbirds, butterflies, bees and humans. Plus, it really does smell like fresh pineapple!

 

Almost anyone can grow this exotic herb, although it is a tender perennial hardy in zone 8 or warmer. Choose a site that is well-drained but moist in full or partial sun, near a path, so as you brush past it, its sweet fragrance will be released. Make sure you do not let it dry out or you’ll lose most of its leaves. Pineapple sage benefits from amended soil as it needs a bit more nitrogen and pinching a couple times helps to maintain its bushiness. It also does well moved indoors in the winter, often blooming non-stop in a warm, sunny spot of a windowsill, greenhouse or sunroom, which is why it is one of the best herbs to grow in pots. Pineapple sage is propagated by cuttings, since it rarely sets seed. Tip cuttings taken in spring are easy to start, but another trick is to root tip cuttings in July or August and maintain them indoors until spring. Root in potting mix, compost or water until a healthy clump of roots sprout then move to a 3-inch pot and by winter it will need a 6-inch pot. Returned outside in spring after danger of frost is past, pineapple sage will start blooming much earlier than plants started from spring cuttings.

 

With a gentle sage flavor plus the fruitiness of pineapple, both the leaves and the flowers are edible. Pineapple sage leaves can be used the same way you would use regular sage. The young, tender leaves are best used fresh, harvested in the morning to use for fragrance and flavoring in summer fruit salads, cream cheese or butters. The more mature leaves can infuse their flavor to chicken and pork dishes, jellies and vinegars. Crush a few fragrant dried leaves into hot tea for a flavorful treat or a handful of fresh leaves and steep in a pitcher of ice water to make a great summer refresher. Pineapple sage tea has therapeutic benefits also including aiding digestion, eliminating heartburn, balancing the nervous system and an all-around general tonic. The vibrant red flowers of pineapple sage have a milder citrus-mint flavor, but can be used as an eye-catching garnish in salads. They can be sugared and used to garnish desserts and decorate cookie platters, plus they may be made into delicious fritters. The dried leaves and flowers may also be added to potpourri even though the flowers have no fragrance they do retain their color for years.

GARDEN TIP

Pineapple sage is one of the salvias
that start to bloom as the days
are getting shorter in late summer,
so do not plant under street lights
or floodlights or you will end up
with only foliage, no flowers

 

RECIPES:

PINEAPPLE SAGE CHICKEN SALAD
1/2c cooked chicken breast, chopped
1/2c chopped onion
1 1/2 stalks celery, chopped
2 hard-boiled eggs, chopped
2 tsp parsley
1 tsp marjoram
1 tsp pineapple sage
1/2c chopped pecans
1/2 tsp salt
1/2c mayonnaise

Combine all ingredients and refrigerate to combine flavors. May be used on open-faced tea sandwiches garnished with pineapple sage flowers.

PINEAPPLE SAGE PUNCH
6c water
4 Hibiscus tea bags
3/4c brown sugar
1/2c fresh pineapple sage leaves
2c unsweetened pineapple juice
1 liter ginger ale

Steep tea bags in 3c boiling water until cool. Boil remaining water and add sugar and pineapple sage leaves. Steep covered for 2 mins, strain and allow to cool. Combine the two infusions, then add pineapple juice. Chill. Add ginger ale before serving.

PINEAPPLE SAGE SALSA
2c diced pineapple ½ papaya, diced
1Tbs minced Vidalia onion 1Tbs fresh lime juice
1/2tsp five-spice powder 1/4tsp cayenne pepper
1/3c chopped pineapple sage flowers

Combine all ingredients in a non-reactive bowl and stir to blend. Cover and refrigerate a few hours to meld flavors. Serve over grilled chicken or fish or with tortilla chips as an appetizer.

". . . I have given you all things even as the green herbs."
Genesis 9:3