The ripe aroma of pineapple can stimulate memories that transport you to a tropical beach where calm breezes caress your skin and turquoise waves trimmed with white lap the edges of pale sand.
You’ll be glad to know that you can awaken those same senses and tantalize your taste buds with pineapple sage, an edible plant that reflects the citrus flavor of fresh fruit. For the past two years this herb has decorated the corner of my deck, delighting hummingbirds with its scarlet flower petals. I was pleasantly surprised when I found new growth sprouting from the middle of the dead winter stems last spring and it grew into a three-foot beauty.
Originally from Mexico, pineapple sage has a sweet, fruity aroma compared to the musty aroma of its cousin, sage, which I also use regularly. It has soft, hairy, lime green leaves that are slightly toothed and supported by reddish stems. It blooms in late summer through fall and attracts bees, butterflies, and hummingbirds.
Pineapple sage is a large, bushy, beautiful plant that requires more water than other herbs, so give it plenty of room.
You’ll enjoy the versatility of pineapple sage in sweet and savory dishes for breakfast, lunch, dinner, and desserts. Dress up breads, jam, honey, chicken, pork, ham, melon, and serve as a substitute in the stuffing instead of regular sage. I’ve also mixed it into cocktails, used the elongated leaves as a colorful garnish, and used the bright greenery as an ambient background for food photos.
I have found that pineapple sage is best used fresh as each time I dry the leaves lose the pungent smell of pineapple. It pairs beautifully with other citrus herbs, like lemon verbena (another favorite of mine) and scented geraniums like lime and lemon.
7 ways to use pineapple sage in your kitchen
1. Crush the sugar and the pineapple leaves. Puree fresh pineapple and add to glass. Pour into a champagne flute or glass of your choice and top with Prosecco, like this – Gelisi Antonio 2009 – Mild aromas of citrus water with a light to medium crisp, dry body and a tart finish of lemon and carambola.
2. Grind leaves in flour to coat pork or chicken before frying or baking
3. Add fresh bits to a glass of Pinot Grigio.
4. Top the outside of your next baked ham with the leaves along with fresh pineapple for a double citrus punch.
5. Place pineapple and sage leaves in the bottom of a cupcake pan, pour in batter and bake, or finely chop leaves into cake batter (great in a cupcake)
6. Make a simple syrup for cocktails by bringing 1 cup of water and 1 cup of sugar to a boil until the sugar dissolves. Then remove from heat and add fresh pineapple sage leaves to soak. Add 1 tbsp. of Amaretto and is a delicious syrup for pancakes and waffles! Let cool and store up to a month in the refrigerator.
7. Great addition to a marinade for chicken and pork like this one:
Spicy Boston Pork Roast with Fruits and Herbs
1 – 4 lbs. Boston Pork Butt Roast
1 tablespoon. cilantro
1 tablespoon. cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/8 cup brown sugar (light or dark)
1 medium onion cut into thick wedges
zest and juice of 1 lime
1/2 cup apple juice
1 raspberry wheat beer
2 cups pineapple sage leaves (rub the leaves to activate the oils and aromas)
Addresses
Spray the bottom and sides of a Dutch oven or deep roasting pan with a lid. Rinse the roast and place it in a pan.
Rub dry ingredients on all sides of meat. Add the onion. Then stop in liquids. Put sage around and on top of the pig. Place the top of the pan and bake for about 2 to 2 1/2 hours or until a meat thermometer inserted into the largest part of the roast reaches 160 to 180 degrees. Ovens vary and mine tends to cook things faster than others so judge accordingly.
The meat should be tender and can be pulled apart with a fork.
Here are some wine pairing ideas for this dish:
Riesling – semi-sweet with notes of peach and citrus such as Dr. Thanisch Riesling Classic 2009 or Lucien Albrecht Reserve 2010
Gewürztraminer (guh-VURTS-trah-mee-ner): A dry aromatic wine flavored with mandarin, white peach and lychee.