Salvia elegans or pineapple sage (Salvia elegans)!
In dialect 'sàvia d'ananas'; pineapple-scented leaves and bright red flowers.
Want to know more? Here are some interesting facts:
Edible leaves and flowers; used for infusions and aromatic desserts. For a small jar of pineapple sage pesto: g 20 pineapple sage leaves g 30 pine nuts g 20 Parmesan cheese (optional, add a pinch of salt) g 90 extra-virgin olive oil Preparation: For the pineapple sage pesto: In a blender, blend the pine nuts to a flour, blend the pineapple sage leaves, add the Parmesan cheese and the olive oil until it reaches the right consistency. Tip, put the blender or immersion blender jug in the freezer a little, so the blending temperature helps it to keep a more vivid colour. We know that pestos should be made with a mortar, but if we are in a hurry the blender helps. Harvest time: The ideal time to harvest sage elegans in Sicily is from spring to autumn, particularly from May to September, before the plant starts to flower. It is possible to harvest the leaves throughout the year, but the most vigorous and aromatic periods are those indicated. Recommended harvest period May - September : This is the period of maximum flowering and vigour of the plant, ideal for harvesting the leaves. All year round : Harvesting is also possible at other times, as long as you harvest the green parts and leave the woody branches to encourage regrowth. Harvesting tips Cut off the green parts : Always harvest the green, fragrant parts and avoid completely stripping the plant of its woody branches. Use sharp scissors : For a clean cut, use sharp scissors and cut the branches leaving at least 10 cm from the main stem. Remove dry parts : Take advantage of the harvest to remove any dry or damaged branches.
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