An herb to know......Pineapple Sage

A summer season never passes without the addition of Pineapple Sage in my garden for both culinary purposes,  and as a hummingbird draw. Did you know these charming birds favor red, well maybe you did, after all hummingbird feeders are always red.

Reaching a stature of 4', the scent and taste of the foliage is pure pineapple bliss. Infuse your water, slip under the skin of your chicken breast, chop into fruit salads, make a tea, slice and add to turkey wraps..........this versatile herb will become a garden favorite

Pineapple Sage Salsa

2 cups of  pineapple (tidbits work well)

1 sweet red pepper, chopped

1 small red onion, chopped

1 pickled or fresh jalapeño

10 leaves of cilantro, sliced

10 leaves of pineapple sage, cut in chiffonade strips

Juice of 1/2 a lime

Chop the first three ingredients into pieces about the size of your small fingernail. (That’s my standard chopping size for salsa-making. I read that some years ago, and it has served me well!) Combine with the other ingredients in a nonmetallic bowl. Cover and let stand for at least an hour. We like salsa at room temperature, but be sure to refrigerate any leftover salsa.

Pineapple Sage Grilled Chicken

Overnight marinate the chicken breasts in olive oil, julienned pineapple sage, pepper, salt and paprika. Grill

Pineapple Sage cocktail

10 ounces white tequila, 12 ounces fresh pineapple juice, 12 ounces lemon-lime soda, crushed ice, 2 cups chopped fresh pineapple 1/4 cup pineapple sage. Crush, infuse, and serve!

On another note, we had a nest full to observe up close. Enjoyed the cascading nest effect!

Lastly........one of our growers is just releasing her topiary succulents. I just love these, easy, full sun, blue/grey foliage and different. They will be in later this week

Thank you for visiting!

Debra