Are Pineapple Sage Flowers Edible?

Pineapple sage, Salvia elegans, is a tender perennial that grows wild in scrub forests in Mexico and Guatemala. When bruised, the foliage has the aroma of ripe pineapple, hence the name. Pineapple sage has a tall stalk of bright red, clustered flowers that attracts butterflies and hummingbirds. The leaves are commonly used to flavor teas, while the flowers have several culinary uses.

Harvesting

Harvest the red flowers from your pineapple sage just as they open. Early morning is the best time to pick the red blossoms. Pick each floret from the stalk, leaving the unopened buds to harvest later. Faded and wilted florets tend to taste bitter, so don't pick them. Gather flowers only from plants that you know have not been sprayed with pesticides, and never assume that roadside plants are safe to consume.

Fresh or Dried

Use pineapple sage flowers either fresh or dried. Wash freshly picked flowers in cool water and place them between two paper towels to absorb some of the excess water. For fresh use you can keep the washed flowers in the refrigerator for a few hours. To retain color during drying, use a dehydrator with a low heat setting, and remove the flowers as soon as they are crisp.

Flavoring

It's easy to create your own flavored oil or vinegar with pineapple sage flowers. Steep the flowers in vinegar or oil to give the liquid a sweet, fruity flavor. Flavored vinegar and oil add extra punch to salad dressings and other recipes. Once you add the flowers, refrigerate the vinegar or oil until you use it.

Beverages

Pineapple sage flowers add a hint of fruitiness to teas, both hot and iced. They add a sweet, fruity flavor to lemonade and other beverages, including plain ice water. Make refreshing sun tea using pineapple sage and lemon verbena leaves, adding pineapple sage flowers as garnish.

Cooking

Because they are bright red, pineapple sage flowers make attractive garnish for foods. Use them in fresh salads, sprinkle them on cakes or muffins as appetizing decoration, or use them on ice cream or sherbet. Make a tangy-sweet pineapple sage salsa by stirring together 2 cups of fresh pineapple, diced or crushed; 1/2 cup red bell pepper and 1/4 cup sweet white onion, both finely chopped; 1/2 tsp. chipotle or other hot pepper, crushed or powdered; and 1/4 cup pineapple sage flowers.