How to Cook With Pineapple Sage

In the herb family, pineapple sage is the master of disguises, as this beautiful garden plant with red flowers smells just like fresh pineapple when you bruise the leaves. Pineapple sage ready for cooking can be purchased at specialty stores. However, it is very easy to grow.

Instructions

1. Pinch fresh leaves of pineapple sage just before the plant blooms, harvesting in the morning once the dew on the greenery has dried. Hang the stems from leaves in a cool, ventilated room, and harvest the leaves when dry. Store the leaves in an airtight container in a cool, dark location.

2. Make pineapple sage syrup by adding 1 part of whole fresh leaves and/or flowers, 1 part water and 3 parts to a pot. Bring to a boil over low heat and stir constantly until thick. Strain the syrup into a jar and use on pancakes and waffles, over ice cream or cakes or to sweeten tea. Use the frozen leaves in sweet snacks.

3. Add equal parts of fresh pineapple sage leaves and lemon verbena leaves to a large glass jar. Fill with water. Set the jar in the sun, and brew a naturally sweetened and refreshing iced tea.

4. Use the exotic and tubular-shaped red flower either whole or chopped as impressive edible garnishes. Use them to top cakes, ice cream, puddings, or mix them into salads. Chopped flowers are fantastic in fruit salads or mixed with soft cheese as well.

5. Cook dried or fresh pineapple sage leaves with sweet meats, fruit pies, desserts or apple sauce. A bit of pineapple sage in jellies, sweet vinegars and marinades will add a subtle tropical flavor to your foods.