- botanical name: Salvia elegans ‘Golden Pineapple’
- height 24″
- spacing 20″ apart
- full sun tolerant
- dry-average soil
- flower color red flowers
- uses in garden: great in containers, drought tolerant, fragrant
- use in fruit salads, chicken dishes, herbal teas, potpourri
- attracts butterflies and hummingbirds
- deer resistant
*Please note: We accept plant orders at any time of the year and if you prefer to place an order outside our regular shipping months of April-May, ordering is still easy. “Why we only ship in April and May”
Due to the nature of shipping live plants, when you place an order, we will simply hold your order and ship it at the proper time for your zone, when weather permits in April 2013. Seed packets are shipped year round through USPS.
For more information see our “Ordering and Shipping Policy.”
** This variety is currently unavailable for purchase.
Golden Pineapple Sage sports golden leaves and red flowers. Both flowers and leaves have a lovely, pineapple scent. This plant makes a great accent in the garden or in mixed pots.
Golden Pineapple Sage is a trouble free plant that requires little care. Water during hot, dry weather. Use a light compost mulch to encourage growth.
All of the Sage varieties like well-drained soil, are drought tolerant, and a great choice for mixed pots. Unlike the other Sages, Golden Pineapple Sage is an annual.
Find great Sage recipes here!
Which Sage variety is right for you? View a summary of all the varieties together.
Sage seed stores poorly. Before planting a large amount you should test for good germination rates. Sow seed directly into fine garden soil or start indoors early, then transplant in spring when all danger of frost has passed. Spread seed on warm soil and cover with 1/8-1/4 inch fine soil. Seeds will germinate in 7-21 days. Once plants are three inches tall, thin and space plants 12 inches apart.
Preferred method: propagate from soft-wood cuttings or by root division. If you do divide, use the outer, newer growth for replanting.
To harvest: fresh is always best. Leaves should be stripped before the sage plant flowers. If you pinch the flowers off during the growing season, you will be able to harvest more leaves. To store, chop the leaves finely and add a little water, freezing the mixture in ice cube trays. Or mix the finely chopped leaves into softened butter for a delicious spread for bread.
You can also dry the stems by gathering them in bunches, hanging them on drying racks out of direct sunlight. Once completely dry, strip leaves from stems and store in airtight containers. Dried sage has a stronger flavor, but a different taste, than the fresh.