1 years to reach maturity
This plant has a mild fragrance
More images of Pineapple Sage
Pineapple Sage Overview
Pineapple salvia is a remarkable herbaceous perennial known for its fragrant, velvety, mid-green, triangular leaves that smell like tropical pineapples. The bright, red flowers grow on continuous flower stalks that are situated on the tips of each branch and reach 30 cm long. This plant is a must have in your herb garden as it brings the taste of the tropics to temperate gardens. Most of the plant is edible and can be used as a garnish, to flavour teas, iced drinks, salads and desserts.
Common problems with Pineapple Sage
Little to no pests or diseases bother pineapple sage.
Pineapple Sage Companion Plants
Grows well when planted with other herbs like Thyme, Basil and even beans.
How to harvest Pineapple Sage
Harvest when needed. Avoid harvesting leaves until the plant is large enough as this can cause stress to the plant. The new shoot tips and flowers should be harvested fresh. This sage’s flavor intensifies prior to blooming, therefore, fewer leaves are required just before flowering.
How to propagate Pineapple Sage
Divide the base or root ball and space plants 60-90 cm apart.
Make 5-10 cm stem cuttings, and remove most of the leaves. Dip the cut end in some water, then rooting hormone powder and plant in potting soil, keeping it moist.
Sow seeds yearly in areas where frost is heavy. Seed collected in Autumn will germinate well in the following Spring.
Special features of Pineapple Sage
Attracts useful insects
Attracts a variety of butterflies, bees and moths.
Attracts nectar drinking sunbirds.
Grows well in any sized pot and will make a great statement on any patio or deck planted in a large container.
Brings red colour to the garden during the autumn months.
Other uses of Pineapple Sage
Border, fragrance, culinary. Attracts humming birds in suitable geographical locations.
A tea of the leaves reliefs acidity and heartburn. It is known to help anxiety and high blood pressure.
Leaves can be steeped for teas or used fresh. The flowers taste like mint and make an attractive garnish for drinks, salads and desserts. It can be made into jelly, jam, perfume and potpourri.