Pineapple Sage (Salvia elegans) is a perennial herb known for its fragrant, pineapple-scented leaves and vibrant red flowers. Native to the highlands of Mexico and Guatemala, it thrives in warm climates and well-drained soils, often growing up to 3-4 feet tall. The plant features soft, green, ovate leaves with a light fuzz, emitting a fruity aroma when touched or crushed, reminiscent of fresh pineapple.

In late summer to fall, Pineapple Sage blooms with tubular red flowers that attract hummingbirds, bees, and butterflies. These flowers are also edible, adding a colorful, mild flavor to salads and desserts. Traditionally used for its medicinal properties in relieving anxiety and digestive issues, it's also commonly used as a culinary herb for teas, jams, and desserts. Pineapple Sage is not only valued for its taste and scent but also for its ornamental appeal, making it a popular choice for both herb gardens and pollinator-friendly landscapes.

How To Grow

1. Choose the Right Location: Pineapple Sage thrives in full sun but can tolerate partial shade, especially in hotter climates. Select a spot that receives at least 6 hours of sunlight daily. Well-drained, loamy soil is ideal, although it can adapt to a range of soil types. It does best in USDA hardiness zones 8-11 but can be grown as an annual or in containers in cooler climates.

2. Prepare the Soil: Before planting, work organic compost or well-rotted manure into the soil to improve drainage and fertility. Pineapple Sage prefers slightly acidic to neutral soil (pH 6.0-7.0). Ensure the soil is loose to encourage root growth.

3. Planting: Seeds: Start seeds indoors 6-8 weeks before the last frost. Lightly press the seeds into the soil and mist with water. Once seedlings have grown 2-3 inches tall, harden them off by gradually exposing them to outdoor conditions before transplanting. Transplants/Cuttings: You can also plant nursery-grown transplants or rooted cuttings directly into the garden after the danger of frost has passed. Space plants about 18-24 inches apart to allow for growth and airflow.

4. Watering: Keep the soil evenly moist, especially during the early stages of growth. Once established, Pineapple Sage is moderately drought-tolerant but prefers regular watering. Water at the base to avoid wetting the leaves, which can prevent fungal issues.

5. Mulching: Apply a layer of mulch (2-3 inches) around the base of the plant to retain moisture, suppress weeds, and keep the roots cool. Organic mulches like straw or shredded bark work well.

6. Fertilizing: Pineapple Sage is not a heavy feeder but benefits from monthly feeding with a balanced organic fertilizer during the growing season (spring through fall). Avoid over-fertilizing, as this can reduce flower production.

7. Pruning: Pinch back the tips of the plant when it's young to encourage bushier growth. As the plant matures, prune it regularly to maintain its shape and encourage more blooms. After flowering, trim back any spent flowers to keep the plant tidy.

8. Winter Care: In warmer climates (zones 8-11), Pineapple Sage can be grown as a perennial. Cut the plant back in late fall to encourage new growth in spring. In colder climates, it can be grown as an annual, or you can bring potted plants indoors before the first frost. It can be overwintered indoors in a sunny location.

9. Pest and Disease Control: Pineapple Sage is relatively pest-resistant but can occasionally attract aphids, whiteflies, or spider mites. Regularly inspect your plants and use insecticidal soap or neem oil if necessary. Ensure good air circulation to prevent fungal diseases like powdery mildew.

How/When To Harvesting

Timing: Pineapple Sage leaves can be harvested once the plant is well-established, typically when it reaches about 12 inches in height. The best time to harvest is in the morning after the dew has dried but before the sun is too intense, as this is when the leaves contain the most essential oils, offering the best flavour and aroma. The flowers usually bloom in late summer or fall and can be harvested when they are fully open.

Harvesting Leaves: Pinching: Gently pinch off individual leaves or small clusters of leaves as needed throughout the growing season. Focus on the newer, tender leaves for the best flavour. Cutting: Use sharp, clean scissors or garden shears to cut stems just above a leaf node (the point where a pair of leaves grow from the stem). This encourages the plant to produce new growth, making it bushier and more productive.

Harvesting Flowers: The bright red tubular flowers are edible and can be harvested once they are fully open. Cut the flower spikes with scissors, or gently pull the flowers off by hand. Flowers can be used fresh or dried for teas, salads, or garnishes.

Frequency: Regular harvesting promotes more growth and keeps the plant healthy. You can harvest leaves as needed throughout the growing season, but avoid taking more than one-third of the plant at a time to avoid stressing it.

Storing: Fresh Use: For immediate use, rinse the leaves or flowers gently to remove any dirt, then pat them dry. Drying: To store the leaves for future use, you can air-dry them by hanging small bundles in a cool, dry place with good airflow. Alternatively, use a food dehydrator. Once dried, store them in an airtight container. Freezing: Pineapple Sage leaves can also be frozen. Lay the washed leaves flat on a baking sheet, freeze them, and then transfer to a freezer-safe container or bag. This preserves their aroma and flavor.