The edible flower Pineapple sage is a Salvia species used in cooking, baking and beverages.

Fruit salads are enhanced by the fruity, piquant flavor of the fresh edible flowers and leaves.

The flavour of these edible flowers is different from that of garden sage, and should not be substituted for these other culinary sages

Pineapple sage bright, red flowers are edible and have a citrus, mint flavour, that’s very subtle.

These edible flowers add visual sparkle, The fresh leafy stem of pineapple sage makes a great garnish for tall summer drinks

Just sprinkle fresh pineapple sage edible flowers all over salads, just before serving.

First add the salad dressing on your salad and then put several tablespoons of pineapple sage flowers on your salad just before eating it. (this stops the flowers from becoming mushy).

When added fresh to your food just before eating, these flowers have a mild fruity flavor and add a profusion of color to your food.

Pineapple sage edible flowers can be added to rice, tacos, salads, vegetables and yogurt.

Place these edible flowers in a bowl on the table and when the food has been served, then sprinkle the flowers like confetti all over everyone’s plate.

Cool Beverages
Crushed and placed inside a glass carafe, pineapple sage leaves add flavour to cool water. These edible flowers and leaves can also be pureed with citrusy fruits to create cool, summery drinks such as aqua fresca.

Just love having edible flowers floating in my drinking water, it’s a great feel good every day.

Hot Beverages
Pineapple sage leaves are edible and can be steeped in hot water to make an herbal tea or jam.

Steeping the leaves in hot apple juice and using the juice to make jelly is a great way to preserve the pineapple sage flavor.

Common sage (Salvia officinalis) and Greek sage (Salvia fruticosa), pineapple sage usually isn’t as readily available in markets

Medicinal Uses
The Salvia genus gets its name from the Latin salvare which means “to save.” Many cultures, including the Greek and Roman, used sage medicinally to treat health problems, such as indigestion and treating heartburn.

Health benefits of sage include calming the nervous system, serving as a general tonic, improving the digestive health.

Pineapple sage is used in Mexican medicine, for the treatment of anxiety, and also for lowering of blood pressure, and potentially having anti depressant and anti anxiety properties.

Studies have shown that sage aids the digestion of meats. Various kinds of salvia are still used today in alternative medicine, particularly teas.

Savory Main Dishes
When mixed with ingredients such as lemon zest, garlic and butter, chopped pineapple sage makes a good flavoring to rub on and stuff under the skin of a roasting chicken.

Because it’s milder and sweeter than common sage, pineapple sage often is used in greater quantities in recipes such as pestos with parmesan, macademia nuts and lemon zest for mild fish such as cod.

Baked Desserts

One favorite way of using pineapple sage flowers is to add a few tablespoons of roughly chopped blossoms to a buttery pound cake, where they add flavor as well as a decorative look.

Pineapple sage usually doesn’t bloom until late summer at the earliest, so that is a consideration when planning use of such a recipe.

A bunch of fresh, chopped pineapple sage leaves is a tangy addition to a nectarine galette, which is a kind of tart.

People are always so enamored when their food is decorated with flowers. Pineapple sage flowers also go really well with desserts and smoothies. Decorate your food!

Not all sage flowers are edible, so as always with eating plants, make sure you have 100% accurate identification.

Growing Conditions for Pineapple Sage (Salvia elegans)

This is a hardy perennial that likes well drained soil and moderate light. It will crumble in full sun, but 4 hours of sun a day and partial shade and you are doing well. This plant spreads, so give it some room when you plant it! It likes water on hot days but other than that moderate watering is fine.

Recipes

Pineapple Sage Smoothie
1/3 cup skim milk
3/4 cup vanilla yogurt
1/2 banana
1 tsp honey
1 1/2 tbls pineapple sage packed and chopped

Place ingredients in blender in the order ingredients are listed. Process until smooth.

Pineapple Sage Pound Cake

I adapted this recipe from a pineapple and sage pound cake and I find it is much sweeter less savory with Pineapple sage.

1 cup butter (room temperature)
1 cup granulated sugar
1/4 cup honey
5 eggs
2 tbls pineapple sage leaves, chopped
3 tbls pineapple sage flowers, coarsely chopped
1 tsp grated lemon rind
4 tbls crushed pineapple, drained
1 tsp baking powder
2 cups flour

Preheat oven to 325 degrees F. Grease and flour four miniature loaf pans Cream the butter and sugar until very light and fluffy. Beat in the honey. Add the eggs one at a time, making sure to beat for one minute after each addition. Beat in the sage leaves, flowers, lemon peel, and crushed pineapple. Stir the dry ingredients together and add to the butter mixture. Fold these together gently, until just blended. Pour into loaf pans. Bake for approximately 45 minutes, or until golden brown (wooden pick inserted into center will come out clean). Cool on a rack for 10 minutes, then turn out of pans and continue to cool.

*I used a regular size loaf pan just bake a little longer till brown and cake tester comes out clean.

Pineapple Sage and Ginger Chicken
4 boneless skinless chicken breasts (pounded to 1/3 inch uniform thickness)
Salt and pepper to taste
1/4 cup flour
grapeseed oil
butter
1 bunch of fresh pineapple sage leaves, washed and chopped)
2 tbls ginger puree
1/2 cup white wine
1 cup chicken broth
1 lb pasta (gemelli or fettuccini)
whole pineapple sage leaves for garnish

Preparing the chicken: If you have a little time before cooking dinner, lightly salt and pepper the chicken breasts. It’s great if you can do this the night before, but it’s not necessary. Mix about a half teaspoon of salt in with the flour along with a little pepper. Dredge both sides of the chicken lightly in the flour. Heat a large heavy skillet (with a lid) over medium high heat, with a little grape seed oil and about half a tablespoon of butter. Quickly sear both sides of the chicken breast until just faintly golden; you don’t want the insides to cook much at all. Cover tightly and turn the heat down very low. Cook for 10 minutes without lifting the lid. Remove from the heat and let sit for another 10 minutes, still tightly covered. Transfer chicken to warming plate, tented with foil to keep it warm.

Whisk the ginger puree into the wine. Heat the skillet with the pan juices and fat, scrapping up any fond (brown bits) from the bottom of the pan, and sauté the sage leaves just until wilted. Deglaze the pan with the wine and ginger mixture, letting it bubble until slightly reduced. Add the broth and cook until reduced by half. Meanwhile, cook the pasta in salted boiling water according to package instructions. Drain and toss with the ginger sauce. I saved a little bit of the ginger sauce to pour over the chicken. OR: Place the pasta on the platter, then the chicken and pour all the sauce evenly on top of the mixture. Serve the chicken on top of the pasta. Garnish with a few whole pineapple sage leaves. Serving suggestion: steamed vegetables and/or a tossed salad using seasonal produce. Basmati rice or jasmine rice is another option instead of pasta.

*To make your own ginger puree, finely grate 1 tablespoon fresh ginger and stir in about 1 tablespoon softened honey (or cane sugar). Do not substitute dry or ground ginger in this recipe as it will be overpowering in flavor and strength.

Spires of edible, cardinal-red flowers and pineapple-scented leaves that smell appetizing enough to eat make pineapple sage (Salvia elegans) a standout edible-garden perennial

In Mediterranean-type climates, nectar from the ruby-hued blooms summons hummingbirds from late fall until spring.

Elsewhere, the 3- to 4-foot-tall, late-summer-to-frost bloomer grows as an annual and may be overwintered indoors in a container.

Culinary Uses
Use pineapple sage flowers to impart color and their citrusy-mint taste to salads and fruit-based desserts.

Chopping the downy, bright-green leaves releases their sweet pineapple flavor in fruit dishes, tropical-themed cocktails, herbal teas, smoothies, salsas and sweet dough.