Herb Of The Week - Sage - Pineapple Sage

[Guest guest]

Some info about and recipes containing a very yummy sage variety known

as pineapple sage

 

*Smile*

Chris (list mom)

 

http://www.alittleolfactory.com

 

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http://hortweb.cas.psu.edu/extension/vegcrops/herbs/sage_pineapple.html

 

Pineapple Sage

Salvia elegans (rutilans)

Lamiaceae family

 

Language and mythology: From the Latin 'salvere', to be in good health,

to cure, to save. Sacred ceremonial herb of the romans. " The desire of

sage is to render a man immortal " .

 

Description: Square stems which become woody after the 2nd year. Leaves

are in pairs and are more pointed than other sages. The leaves are also

a lighter green with reddish tips and have pronounced veining

underneath. The deep-throated flowers are two-lipped. The fruit is a

tiny dark brown, ovoid seed. Leaves have a slight pineapple flavor.

 

Plant type and hardiness: Perennial, hardy evergreen shrub; hardiness

zone 4-8.

 

Height and width: Height 12-30 inches; width to 2 feet.

 

Light and soil: Full sun; fairly rich, light, dry, well drained alkaline

soil.

 

Pests and disease: Slugs, spider mites, spittle bug; root rot and wilt.

 

Cultivation: Sow in late spring. Thin to 20 inches when seedlings reach

a height of 3 inches. Prune heavily in the spring to prevent seed set.

Cut back after flowering and replace woody plants every 4-5 years.

 

Companion planting: Sage in general are said to improve the growth of

carrots, marjoram, strawberry and tomato.

 

Propagation method: Cuttings, layering, division or by seed.

 

Bloom time and color: Late summer; scarlet.

 

Harvesting: Pick leaves just before flowers appear; avoid harvesting the

first year.

 

Herbal uses: Decorative, culinary.

 

Attractive flowers. Use in herbal wreaths & nosegays. For culinary use.

Pineapple flavored leaves. For herbal butter. Use for drying (leaves are

highly aromatic & pungent). Use for fragrance and pot-pourris. Use in

containers. Popular with bees.

 

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http://davesgarden.com/pdb/go/1913///

 

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http://www.sunriseherbfarm.com/recipes/smoothie.html

 

Banana Pineapple Sage Smoothie

 

3/4 cup fruit flavored nonfat yogurt

1 teaspoon honey

1 small banana

1/3 cup skim milk

1 tablespoon chopped pineapple sage

1/2 teaspoon ground cinnamon

 

Combine all ingredients in blender container and process until smooth.

Serve in attractive glasses, garnishing with a light dusting of

cinnamon, if desired.

 

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Pineapple Sage Poundcake

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http://bb.bbboy.net/cuckooznest-viewthread?forum=19 & thread=85

 

Credit goes to Sally's Place, Linda Gilbert. http://www.bpe.com/food/

 

Ingredients:

 

1 cup butter, at room temperature

1 cup sugar

1/4 cup honey (light wild flower or sage flower preferred)

5 eggs

2 Tablespoons chopped pineapple sage leaves ( the small, new leaves have

the most pineapple flavor)

3 Tablespoons coarsely chopped pineapple sage flowers*

1 teaspoon grated lemon peel

4 Tablespoons well-squeezed, chopped pineapple

1 teaspoon baking powder

2 cups flour

 

Directions:

 

Cream the butter and the 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 and lemon peel.

Stir the dry ingredients together and add to the butter mixture. Fold

these together gently, until just blended. Pour into four miniature loaf

pans (6 inches by 3 1/4 inches by 2 inches). Bake in a pre-heated 325F

oven for approximately 45 minutes, or until golden brown. (A toothpick

inserted in the middle should come out clean.) Cool for 10 minutes on a

rack, then turn out of pans and continue to cool.

 

*the recipe can be made without the flowers, if the plant has stopped

flowering and no flowers are available. No adjustments to the recipe are

necessary.