In contrast with the grey-green of the regular sage, the pineapple sage has attractive light-green ovate leaves, pink stalks and square stems.
The leaves have a fresh fruity taste and make what I’d like to think are ‘healthful herb’ fritters.
I’d seen pineapple sage fritters on the Internet and as soon as it was possible, a handful of sage leaves went into the batter and into the hot oil. As my niece would say, I walloped them all.
But since that fritter episode, the sage has diminished in size and is just teetering in there. I’m giving it a small dose of TLC and am hoping it’ll rebound.
If it does, it wouldn’t be fritters that would top my wish-list this time; it would be the herb’s intensely red edible blooms. I wonder if those taste like pineapple too.
Care and propagation: Partial sun, well-drained soil, water moderately. Propagate using cuttings