Botanical Name: Salvia elegans
How to Grow It
Pineapple sage (Salvia elegans) is a perennial shrub that can grow up to 1.5 m tall and about the same wide, forming a loose, bushy mound of aromatic green leaves. It’s just as attractive in an ornamental garden as in a veggie patch, thanks to its bright red flowers that appear through the warm months and draw in bees, butterflies, and honeyeaters.
Climate: Loves subtropical and temperate climates, but will grow in warmer tropical areas too. In cooler regions, it may die back in winter and reshoot in spring.
Sun & soil: Prefers full sun for the best flavour and flower display, but will handle light shade. It likes well-drained soil but is surprisingly tolerant of poorer conditions.
Water & drought: Drought-tolerant once established — it might wilt in prolonged dry spells but bounces back after rain.
Planting & propagation: Best planted in spring, but in frost-free zones you can plant almost any time. Tip cuttingsare the easiest way to start new plants (they strike in water or straight into soil). Mature plants can also be divided to refresh old clumps.
Maintenance: Regular pruning after flowering keeps it bushy and encourages fresh new growth. In pots, it will thrive for a year or two before needing to be divided and repotted.
Herbal & Nutrient Value
Pineapple sage isn’t just pretty — it’s nutritious and medicinal. The leaves are high in vitamins A, B, C, and K, along with potassium, manganese, and folate.
Why it’s good for you:
- Vitamin A helps keep your eyes healthy.
- Vitamin K supports bone health and clotting.
- Vitamin C gives your immune system a boost.
Traditional / Folk remedies
Used in Mexican traditional medicine as a nerve tonic, blood pressure reducer, memory support, stress/mental fatigue reliever
Employed as a digestive aid, for indigestion, heartburn, gas, and mild constipation relief.
Using It in the Kitchen
Pineapple sage has a gentle pineapple aroma and mild fruity flavour, especially in the younger leaves. Older leaves are tougher and slightly bitter, so stick to the fresh new growth for eating.
- Fresh use: Leaves are good in fruit salads, green salads, and sandwiches — they add a lovely burst of tropical flavour.
- Flowers: The striking red flowers are edible too and make stunning garnishes for desserts, cocktails, and cakes.
- Cooking: The flavour fades with heat, so it’s best used fresh or added at the very end of cooking.
Storage tip: Pick fresh and keep in a glass of water like cut herbs — they’ll last a couple of days on the bench. Or dry leaves for tea blends.
Simple recipe ideas:
– Fruit Salad Lift – Toss a few torn pineapple sage leaves into a bowl of pineapple, mango, and melon for a tropical boost.
– Pineapple Sage Tea – Steep a handful of fresh leaves (and a few flowers) in hot water for 5 minutes for a calming, lightly fruity tea.
– Garden Mojito Twist – Muddle pineapple sage leaves with lime and sugar before topping with soda (or rum for a cocktail).
– Red Flower Garnish – Sprinkle the edible flowers over pavlovas, cheesecakes, or even pancakes for colour and flavour.
– Salsa Fresca – Finely chop young leaves and mix with diced mango, tomato, and lime for a fresh salsa to serve with grilled fish or chicken.
Other Uses
- Pollinator magnet: The flowers attract bees, butterflies, and nectar birds, helping your garden’s ecosystem.
- Mulch and compost: Prunings make excellent green mulch or compost fodder.
- Ornamental appeal: Its lush foliage and red blooms mean you can tuck it into your ornamental garden bedswithout it looking “edible”.
Why it’s a survival plant:
Super easy to grow – handles sun, shade, drought, and neglect.
Dual-purpose – feeds you fresh leaves for salads and teas while brightening the garden with flowers.
Perennial and productive – once planted, you’ll have flavourful leaves and flowers for years with almost no effort.
