Pineapple Sage – the botanical that creates harmony and spiritual peace
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By Joanne Howdle
Pineapple sage (Salvia elegans) is a herbaceous, perennial plant in the mint family Lamiaceae and the genus Salvia, which has 900 members with a long history as culinary, medicinal, and spiritual plants.
Pineapple sage is native to Guatemala and Mexico and is found growing in the temperate, pine-oak forests 1800–2700 metres above sea level. It prefers a mild climate with fertile, moist, and well-drained soil, which is why it can grow in coastal Scotland areas.
Pineapple sage can grow up to 1–1.5m in height. The ovate leaves of the botanical are a grey-green colour, with a yellow tinge. They are quite large at 5–10cm long and end in a point. The oppositely positioned leaves are covered in small hairs and are distinctly veined. Pineapple sage leaves remain scented all year and crushing them releases the pineapple fragrance. The flowers of the botanical are scarlet/ruby red in colour and grow in whorls of 6-12 flowers on inflorescences. Pineapple sage flowers have a tubular appearance and are about 2.5cm long, with two distinct lips. The lower-positioned flowers open first and then the others gradually follow, over a long autumn blooming period.
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Pineapple sage is a short-day plant, which means it requires a longer period of darkness and flowers as the days grow shorter. The fragrant flowers of the botanical attract butterflies, other pollinators, and birds.
In its native Guatemala and Mexico pineapple sage is one of the local hummingbirds’ three most visited plants.
The genus name ‘Salvia’ is derived from ‘salvere’, which is Latin for ‘to save’ and in Ancient Greece and Rome, sage was used to treat a variety of ailments and as an aphrodisiac. In traditional Mexican and Guatemalan medicine, healers often administer pineapple sage as a tea or encourage patients to chew the leaves to treat depression and stress; diarrhoea and other intestinal problems; dizziness; epilepsy and seizures; eye problems; gout; high blood sugar; inflammation; memory loss; paralysis; rheumatism; tremor and ulcers.
In Mexico it is also used to treat age-related cognitive disorders; heartburn and bloating; excessive perspiration; skin and throat inflammation; intoxication, snake bites, and worms. It was once used In Guatemala and Mexico in purification and religious ceremonies. This ancient tribal tradition involved burning dried pineapple sage to create harmony and spiritual peace. In the perfume industry, the flowers are often dried and used to make pot-pourri.
In cooking, pineapple sage adds a citrus fragrance to the food. The red flowers can add a pineapple flavour to salads, the fresh or dried leaves of pineapple sage can be used as an ingredient in chicken and pork dishes to add a citrus element to the dish, whilst the flowers of the botanical can also be used to make pineapple flavoured jams and jelly.
The chopped leaves and flowers of pineapple sage can be used to add a citrus flavour and aroma to salsa, sponge cakes, cookies, fruit puddings and bread. The leaves of the botanical can be layered in sugar and infused for about a week, to make a bright fresh citrus syrup which can be poured on ice cream, pancakes, waffles, and fruit salads.
In drinks the fresh leaves of pineapple sage are brewed to make a herbal tea, and used as an ingredient in commercial banana smoothies and can be added to many cocktail recipes. In gin, pineapple sage is used to add a suggestion of tropical fruit to the spirit.
– Joanne Howdle is interpretation and engagement manager at the multi-award-winning Dunnet Bay Distillers Ltd.
