Pineapple sage, or Salvia elegans, is one of my favorite herbs in the garden. Brush by my large ‘bush’ and you’ll release this luscious fragrance that sends you to the tropics. It’s heavenly!
Easy to grow and reaching a height of three to four feet, it boasts gorgeous red spikes in late summer and early fall for the hummingbirds to feast from. It’s cold hearty to 20 degrees, which means it will either have to be dug up and brought inside or used only as annual in Northeast Ohio. But it grows so easily and is so beautiful, replanting each year is well worth it. I was very pleased with this year’s growth, one of my best yet, and plan on adding more as I increase my garden size next year. I am considering a circular planting of both lemon verbena and pineapple sage plants around a limestone or pebbled area where I’ll place a little chair and table. A tiny other worldly escape to regain sanity and dream!
I was hunting for a recipe that uses pineapple sage and found this at Group Recipes.
A great treat for any occasion, light and refreshing, this will be a welcomed addition to any party, tea, or even fall harvest celebration.
Pineapple Sage Pound Cake
Ingredients:
1 cup butter at room temperature
1 cup sugar
4 Tablespoons drained chopped pineapple
1/4 cup honey
2 Tablespoons finely chopped pineapple sage leaves
3 Tablespoons coarsely chopped pineapple sage flowers
5 eggs
1 teaspoon grated lemon peel
2 cups flour
1 teaspoon baking powder
How to make it
Preheat oven to 325 degrees.
Cream butter & sugar until fluffy.
Add honey.
Add eggs one at a time.
Beat in sage leaves, flowers & lemon peel.
Stir in chopped pineapple.
Stir dry ingredients together & add to butter mixture.
Fold together gently, until just blended.
Pour into four miniature loaf pans.
Bake at 325 degrees for approximately 45 minutes or until golden brown.
Cool for 10 minutes on rack, then turn out of pans and finish cooling.
Slice & enjoy!