From left to right: garden sage, purple sage, golden sage and pineapple sage
Pineapple sage (salvia elegans) is a revelation. The leaves have the unmistakably vivid and heady aroma of pineapple. How do they do that? The flavor is very like that of garden sage, with just the tiniest bit of the fruitiness promised by the scent. I can think of a few things I would like to try with this new (to me) herb, and I am starting out with strawberries because they, like this sage, belong at once to so many anomalous categories.
Fresh pineapple sage leaves (or other sage)
Wash and hull the strawberries. You may slice them, halve them, or leave them whole. Sprinkle the berries lightly with sugar (or leave the sugar out, if you wish), and add a drop or two of vinegar. Wash a few sage leaves and cut them into a chiffonade. Toss the berries with the sage leaves and serve.
Glenna will be rounding up this Weekend’s Herb Blogging at A Fridge Full of Food. Do have a look.
Weekend Herb Blogging, sage, Food and Drink, Recipes, Cooking, Food, Vegetarian, vegan, Food and Drink, whb, antioxidant-rich foods, fruit