Att: GARY I have a herb question

[Guest guest]

Hi Gary,

I bought a little pineapple sage plant. Made some tea from the leaves since the

little plastic stick said it has a good pineapple flavor. What else can I do

with it? Dry the leaves? Are you familiar with this plant? I ate some raw

too, very tasty.

Thanks, Donna

 

 

" Diamond hard promises and million dollar bills.

All the nights wasted in the Hollywood Hills. "

Source: Courtney Love - Sunset Strip

 

 

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[Guest guest]

Hi,

 

I found your earlier message (I apologize for not answering it sooner).

Here's a few more bits and pieces of information and two recipes. I

left in the clary sage sentence simply to remind myself to try it. I

have a couple of clary sage plants in pots and I never thought of

dipping them in batter & deep frying them. Admittedly probably

not the healthiest thing to do with them though.

 

Gary

========================================

http://www.emmitsburg.net/gardens/articles/adams/2001/sage.htm

" Salvia elegans or pineapple sage, as well as its

other forms such as honeydew melon or peach, tend

to lose flavor when dried so must be used fresh

when the flavor is amazingly fruit-like. Clary

sage ( Salvia sclarea), because of its strong

aroma, is not much used in the kitchen these

days, although the fresh leaves are still

sometimes dipped in batter and deep-fried.

......

Pineapple sage can be used for teas and punches,

jellies, fruit salads, and desserts. Try lining

the pan with pineapple sage leaves before making

a pound cake. Chop pineapple sage leaves and add

to cream cheese for a delightful spread for

crackers. The leaves can also be used with chicken and fish. "

 

http://www.apinchof.com/sage1033.html

" Pineapple sage flowers make a beautiful edible garnish.

Consider leaving the flowers whole and mincing the leaves

into fruit salads, cream cheese or cold drinks. "

 

http://www.willowpondherbs.com/kitchen/sage/page3.html

 

" Pineapple Sage Cider Jelly (Makes about 4 ½ Cups)

 

Combine 1 ½ cups fresh pineapple sage leaves with

3 ¼ cups apple cider. Bring to boil; let steep 20

minutes. Strain. Add one package powdered

commercial pectin and ½ teaspoon butter. Bring to

boil. Add 4 cups sugar all at once. Bring to boil

again and boil hard for one minute. Pack in

sterilized jars and seal. Good as ham glaze; also

use with pork or on English muffins. "

 

http://www.epicurean.com/articles/exotic-herbs.html

" Brew a sun tea with an equal amount of lemon

verbena leaves for a one-of-a-kind summertime beverage. "

 

Hm, looks like it has medicinal properties too

http://www.ageless.co.za/pineapple_sage.htm , for

* digestion

* heartburn

* balance the nervous system

* general tonic

The noted web page has a lot more information about pineapple sage's uses.

 

And finally some scones:

 

http://www.seedsofknowledge.com/ornamentals.html

" Pineapple Sage Scones

 

3 cups all-purpose flour

1/3 cup granulated sugar

1 1/2 tablespoons baking powder

3/4 teaspoons baking soda

1/4 teaspoon salt

6 tablespoons butter - chilled

3 cups milk

2 tablespoons pineapple sage leaves - minced

 

Preheat your oven to 400 degrees. In a large

mixing bowl sift together the flour, sugar,

baking powder, baking soda and salt. Cut in the

butter with a pastry knife or two knives until it

resembles the texture of coarse cornmeal. Stir in

the milk and the pineapple sage leaves. Spray 18

muffin cups with non-stick cooking spray. Fill

each muffin cup approximately 3/4 of the way with

the scone batter. Place in the oven and bake for

30 to 35 minutes. Makes 18 scones. "

 

 

At 06:37 AM 10/31/2005, you wrote:

>Hi Gary,

>I bought a little pineapple sage plant. Made

>some tea from the leaves since the little

>plastic stick said it has a good pineapple

>flavor. What else can I do with it? Dry the

>leaves? Are you familiar with this plant? I ate some raw too, very tasty.

>Thanks, Donna

>

>----------