What a difference four months makes! See the tiny little plant on the left side of the picture below?
That is one small pineapple sage plant. All I can say is pineapple sage must love soggy, humid, steamy weather like we've been having since spring sprung here in Georgia! Because look at it now!
Yes, that is still only one plant LOL Since I can't possibly use that much fresh sage for cooking, I'm going to have to get out there and cut it back and dry the leaves.
Pineapple sage makes a wonderful tea but even better - get some really great pasta (I'm partial to the fig ravioli from Antonio's pasta stand at the Grant Park Farmer's Market in Atlanta). Slowly brown some butter and when all the milk solids have burned off and it's turning a nice golden shade, roll up some pineapple sage leaves tightly and slice them across so that you have shreds. Toss them into that browned butter and they will crisp up in seconds. Then pour that over the pasta and add some parmesan. Oh boy - can you say heaven?