Green and red are the colours of Christmas and one of the most festive herbs that come to mind is Salvia elegans ‘Scarlet Pineapple’, otherwise known as pineapple sage.

It is in full flower right now and the spikes of post box red flowers against the lime green foliage are simply spectacular. A mass planting of pineapple sage creates such a splash of colour in the garden that some people feel it is almost too pretty to be called a herb.

The flowers also last well in the vase while its fragrant pineapple flavoured leaves make it an ideal herb for home cuisine, especially when used in wine or fruit punches, added to fruit salads, cakes and even pork.

Pineapple sage is an easy and rewarding plant to grow. It grows up to 90cm high and 60cm wide, making it a good border plant.  Being a frost tender perennial it should be planted in a sheltered, sunny spot, in soil that drains well but is fertile. Before planting dig in lots of compost and fertilise two or three times during the season to promote good growth and flowering. Prune in spring or after flowering but do not cut into old wood.

Festive punch

For a festive Christmas punch, take two sprigs each of pineapple sage, lemon verbena, and mint, a small sprig rosemary and six rose geranium leaves. Place them in a jug and bruise them with a wooden spoon. Add a bottle of dry white wine and infuse, covered, overnight. Strain the wine and herb infusion and just before serving add chilled champagne and lemonade.

Information supplied by Di-Di Hoffman, Bouquet Garni. For more information contact (012) 808 1044 or www.herb.co.za

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