Pineapple Sage: Just as it sounds, this amazing variety of Sage has small green leaves that smell and taste distinctly like pineapple all summer long. As I’ve discovered this winter, this herb blossoms late into the cold producing electric magenta flowers which are edible for us and a favourite of the hummingbird.
I’ve been so impressed that amongst the barren trees, gusty winds and white frost, a tiny hummingbird keeps returning to these magenta flowers on my balcony. The pineapple sage flowers stand out so brightly yet they're delicate and tiny like the hummingbirds that feed from them.
This is my new favourite herb. I’m thinking of the flowers to garnish cocktails, and the leaves for a roast pineapple sage chicken, and if I had enough, I would definitely use it for a twist on a festive centrepiece. Jamie Oliver also has a popular recipe for Pineapple Sage Pound Cake.
The name of the familiar kitchen herb sage or ‘Salvia” is derived from the Latin word 'salvere' (to save), referring to the healing properties long attributed to the various Salvia species. The healing properties of this particular Pineapple Sage have been well documented. The plant which is native to Mexico, is used extensively in Mexican traditional medicine.
We are currently using Sage essential oil in our “Melaleuca & Frank” botanical cream. This particular sage is grown in Slovak, has less of a tropical scent than the Pineapple Sage, but also has a much more floral and citrus fragrance than the common variety typical for cooking.
If anyone has favourite recipes using Pineapple Sage, please get in touch or share on our Facebook page!