Wasn't paying attention at the garden center last month...thought I grabbed plain old sage but grabbed pineapple sage instead.
It smells wonderful. I"ve been using it in mixed herb vinaigrettes but am wondering if there are any particular combinations/ingredients/applications should try with this new to me herb? I wasn't familiar wtih it before purchasing it.
Sounds wonderful. If I ever see it, I will grab with delight. Sounds like something that would go well with Asian cooking. Just guessing.
I made pineapple sage jelly with it last year. It was great as a glaze on chicken, pork, and fish and very tasty on little toasts with goat cheese as an appetizer. Very easy to make using the low/no sugar pectin from ball and using the freezer jelly recipe. Just make a very strong tea from the leaves and then follow the recipe.
I used a lot. Maybe around a cup of leaves to a cup or a cup and a half of water. I also bruised the leaves a bit before steeping them.
I forgot about the pound cake. I don't remember where this recipe came from but here it is:
Pineapple Sage Pound Cake
makes 4 small loaves
1 cup butter, at room temperature
1 cup sugar
1/4 cup honey (light wild flower or sage flower preferred)
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
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.
I"ve been making a lot of mango salsa lately and the pineapple sage has in fact been delicious in it! Thanks for the suggestion.
Waiting for the semester to be over so I have some time to try the jelly still. Looking forward to trying that.
The plant is doing really well and quite big now. Seems to like our Arizona springtime weather so I have lots to experiment with.
Of the large variety of herbs I've grown over the years, I've never taken this for the kitchen.
This is a rare specimen, grown as an annual in my zone.
Brush up against that three-foot growth ...
exceptional in stature, leaf, and vigor ... and those end-season racemes.
I don't find that its taste is significantly different from ordinary sage, so I use it just as that. It's more attractive than the plain green and my herbs have to look good as plants in amongst the flowers and shrubs - I don't have enough space to have a separate herb bed. That's why I grow it.