Pineapple Sage

By Stephanie Rukowicz

For the past two years I have been in charge of planting and maintaining the herb bed at my community garden. The varieties are typically predetermined by a group vote at the beginning of the season. This year, in addition to the usual suspects, a new garden member suggested pineapple sage (Salvia elegans).

He planted a 3” pot in early spring and the plant grew as quickly as he described. In just one season this sage grew quite large, taking over its corner of the bed and spilling out into the walking path. Unlike common sage that flowers in Spring, this sage variety flowers at the end of the season (photo taken in mid-October).

Pineapple sage grown from 3" pot in Spring, now enormous and flowering end of season (mid-October).

The tubular red flowers are quite decorative and delicious. I can see why some gardeners use them in salads. The community garden member who planted this salvia recommended using its leaves for tea. I brewed a cup using 4-5 leaves in boiled water, steeping about five minutes. I find it quite tasty.  

Herbal tea made from pineapple sage leaves. Brewed and consumed hot.

What a great idea this author had to use it in a container planting. With pretty foliage all summer long, and then beautiful red flowers give the container Fall interest (and Fall food for pollinators) as well.

The extension information available through Penn State also note another use: in ornamental wreaths. The foliage would be fragrant and beautiful.

Uses:

• Culinary
• Cut Flowers
• Containers (foliage throughout summer, flowers in fall)
• Pollinator food in Fall (hummingbird, honey bees, butterflies)
• Ornamental wreaths
• Dry to use for potpourri 
• Teas 

Bonnie Plants answers the question:

“Is pineapple sage used the same way as my other sage?

Pineapple sage and common sage are related. They are both salvias. Here the resemblance ends. They don’t look alike or grow alike, and they certainly do not taste the same. Consequently, their uses are different. While common sage is well known for its contribution to sausage, poultry dishes, and herb blends, pineapple sage is appealing in fruit and sweet dishes. It has a pineapple-like scent. In addition, the autumn flowers give it an ornamental role in the garden.”

Container Herb Garden Tips

Michele K. Koskinen




Growing vegetables and herbs in containers takes a little extra effort but can be as successful as in a regular garden. There are many mistakes and pitfalls to container gardening but most are easy to avoid if you remember a few easy tips.

1. Use seedlings available at most markets in the spring and forget starting seeds for a small garden. (Unless you want to expend the energy for a larger garden)

2. Pick something easy to grow and the herbs you will use the most in cooking. Basil is an excellent starter as it often gives clues about watering and is by far the most popular herb to pair with a multitude of summer foods. Mint, a perennial, is invasive but works well in containers. There are many varieties such as peppermint, spearmint, chocolate, and more. Oregano, Greek as well as Italian  and thyme can be perennials in our zone 7. Try lemon thyme for a refreshing difference and french thyme. And finally rosemary, it would be the last herb to try in your first herb garden.

3. Choose the right container large enough for the herbs selected. Basils can grow upto 2 feet or more and requires a fairly large pot There are small globe basils ideal for small pots, however, the popular Sweet and Genovese basil needs room to grow. Parsley grows to about 18" and pairs well with basil. Mint, oregano and thyme are low growing and spread. Planting mint in it's own pot is much easier and less stressful as it is can take over the pot.    Previous blog on mint
Rosemary can become large and does well planted with oregano and thyme. 

4. Provide a good soilless mix and fertilizer for your plants. Most soilless mixes have no nutrients so everything must be provided. Today you can buy a potting mix with fertilizer already in the mix or you can use a long term or slow release fertilizer, compost or other amendments before planting. Liquid fertilizer can also be used if that is your preference.

5. Water Water Water. Containers require watering on a constant basis, sometimes everyday depending on the size of your pot. A plastic tub or container is best as clay pots allow the moisture to evaporate more quickly. Also know the watering needs of each plant. Basil and parsley like to be well watered, oregano, thyme and rosemary not so much. To foolproof your containers success plant varieties with like watering conditions together .

 

5. Prune, pinch and keep pinching. The more you take the better for your plant to continue producing the leaves for your culinary delight. Leaves should be pinched routinely to allow the plant to grow without becoming a tall stalky or spindly plant that is putting out flowers and seeds. When this happens, the plant will begin to shut down as it thinks it is time to quit producing foliage. Basil, parsley and mint benefit from routine harvesting by becoming fuller.

6. Expand your horizons. Plant edible flowers for beauty and adventure. Flowers such as nasturtiums, pansies and marigolds are edible as well as interesting on your plate.

7. As you become more comfortable with your growing expertise, add more herbs you use on a regular basis. 

Adittional Reading:

urbanext.illinois.edu/containergardening 

extension.psu.edu/plants/gardening/herbs  

bhg.com/best-herbs-for-container-gardens/  

herb garden inspirations 

bhg.com/gardening/vegetable/herbs/