I really love my little herb garden. I have to laugh about it though. I grow 4 or 5 types of oregano, 3 types of sage, 3 or 4 types of thyme, rosemary, chives, dill and lavender. And I very seldom cook with them. It’s not that I don’t want to. It’s just that life gets busy, I’m running from here to there and by the time I get home to fix some dinner, going out to cut fresh herbs is the last thing I think about. Still, I love to grow them. And I dream about one day writing beautiful blog posts about the amazing things I’ve cooked after I’ve gathered all the fresh ingredients from my beautiful garden.
One herb that catches my attention every spring and generally finds its way into my shopping cart is Pineapple Sage. The smell is amazing. And the little 6″ plant that I buy in the spring grows into a huge 3′ tall plant with vibrant red flowers by mid August. Running my hand over the soft leaves releases the most wonderful fruity scent.
Scent isn’t all this herb has to offer though. The very unique fruity flavor of the plant works well as a tea, an addition to cream cheese for a tasty spread or used to season fish or poultry dishes. Line the bottom of a baking dish with pineapple sage and cover with your favorite pound cake batter and you’ll have a wonderfully flavored dessert. Summers call for Sun Tea and the addition of chopped pineapple sage to your brewing pot takes this summer beverage to a whole new level.
Even if you don’t use Pineapple Sage to cook with, it makes a beautiful statement in your garden and well worth growing. It’s listed as a tender perennial, but here on the Oregon Coast, I’ve never been able to over winter it. Some recommend digging it up before the first frost and moving it inside, but I always wait too long. So I treat it as an annual and replant it every year. My little $3 garden center purchase pays off in spades every time.