Harvest pineapple sage

Harvesting Pineapple Sage: A Personal Guide to Maximizing Your Yield

Harvesting Pineapple Sage: A Personal Guide to Maximizing Your Yield

From my experience, mastering the art of harvesting pineapple sage is a rewarding journey that connects you more deeply with your garden. I do this not just for the practical applications—like creating delicious cocktails or infusing oils—but also for the health of the plant itself. A welltimed and carefully executed harvest is, in many ways, a form of active pruning that encourages a bushier, more vigorous plant. I recommend paying close attention to the plant's cues; it will tell you exactly when it's ready.

The Right Time for a Perfect Harvest

I believe that timing is everything when it comes to harvesting pineapple sage (Salvia elegans). I do my harvesting early in the morning, right after the dew has evaporated but before the sun's heat becomes intense. From my experience, this is when the plant's essential oils are at their most concentrated, resulting in the most fragrant and flavorful leaves. I recommend you use your nose as a guide; a healthy pineapple sage plant should have a robust, fruity aroma that smells strongly of pineapple. If the scent is faint, you might want to wait a few more days. I always start harvesting once the plant has reached a height of about 12 to 18 inches and has established itself with multiple strong stems.

Harvesting Leaves vs. Flowers

I do a twopart harvest for my pineapple sage. The leaves are the primary ingredient for most culinary uses, and I harvest them throughout the growing season. I recommend taking only a third of the plant at any one time to ensure it can recover and continue to produce new growth. I use clean, sharp scissors to snip the stems just above a leaf node. This encourages new growth to branch out from that point, making the plant fuller. From my experience, this method prevents the plant from becoming leggy.

The vibrant red, tubular flowers are equally valuable. I do harvest these as soon as they open, as they are a hummingbird favorite and I want to get them before the hummingbirds do! I recommend using them fresh for garnishes or infusing them into syrups and vinegars. I find that they add a beautiful, subtle sweetness. From my experience, harvesting the flowers also prolongs the plant's life and encourages it to continue producing foliage.

The Tools I Use

I do believe that having the right tools makes all the difference. I use a small, sharp pair of scissors or a dedicated pair of gardening shears. I recommend that you always sterilize your tools with rubbing alcohol before and after use to prevent the spread of any plant diseases. I find that this small step saves a lot of potential headaches down the line.

PostHarvest Care and Preservation

Once I've harvested my bounty, I do not just leave it out. The clock is ticking on freshness. I recommend either using the fresh leaves and flowers immediately or starting the preservation process. From my experience, the two most effective methods for longterm storage are drying and freezing.

I do dry my leaves by hanging small bundles upside down in a cool, dark, and wellventilated area. This slow process maintains the color and flavor much better than using a dehydrator, though I do use a dehydrator on a low setting (around 95°F) for larger quantities.

I find that freezing is an excellent option for retaining the most flavor. I do this by chopping the fresh leaves and placing them in an ice cube tray with water or olive oil. Once frozen, I transfer the cubes to a freezer bag. This makes it incredibly easy to grab a preportioned amount for soups, sauces, or other dishes.

Personal Tips for a Bountiful Harvest

I do this because I love the flavor and fragrance, but also because I love seeing my plants thrive. I recommend you don't be afraid to harvest frequently. From my experience, a wellpruned and regularly harvested pineapple sage plant is a happy and productive plant. I find that by consistently trimming the ends, I'm not just getting a harvest; I'm actively shaping the plant for future success. I do this year after year, and my pineapple sage plants always produce an incredible amount of aromatic foliage, proving that a little effort in harvesting goes a long way.

Harvesting Pineapple Sage: The Definitive Guide to a Bountiful Yield

It is a dialogue between gardener and plant, a process of cocreation that ensures both a bountiful yield and the longterm health of the garden. Here, we present the definitive guide to harvesting pineapple sage (Salvia elegans), a remarkable herb celebrated for its vibrant foliage and stunning, hummingbirdattracting flowers. Our collective experience has shown us that understanding the botanical principles and applying precise techniques can elevate a simple harvest into a truly rewarding experience. We will delve into every conceivable detail, from the molecular biology of essential oil production to an encyclopedic compendium of culinary and therapeutic applications, all designed to empower you with the knowledge to maximize the potential of your pineapple sage plant.

To truly appreciate the harvest, we must first understand the plant itself. Pineapple sage is a member of the Lamiaceae (mint) family, a large and diverse group known for its aromatic properties. Native to the highlands of Mexico and Guatemala, this herbaceous perennial thrives in sunny conditions and welldraining soil. Its name is derived from the distinct, fruity fragrance of its leaves when crushed, an aroma reminiscent of a tropical pineapple. This scent is not merely a pleasant novelty; it is a complex cocktail of volatile organic compounds, primarily monoterpenes like alphapinene and betapinene, and other aromatic compounds. The concentration of these oils, and thus the intensity of the plant's flavor and fragrance, fluctuates throughout the day and the plant's life cycle. Our guide is predicated on the principle that a successful harvest is about capturing these oils at their peak concentration.

The primary objective of this guide is to provide a comprehensive, scientificallybacked, and practical resource that surpasses any other available information. We will not merely tell you how to harvest but why a particular method yields superior results. We will explore the subtle nuances of harvesting for fresh use versus longterm preservation, and we will outline a robust system for postharvest care that ensures minimal waste and maximum utility. We believe that by understanding the intricate details—from the precise angle of a cut to the optimal humidity for drying—you will not only enhance your personal experience but also ensure that your harvested material is of the highest quality for any purpose, be it a gourmet dish, a soothing tea, or an aromatic potpourri.

Part I: The Foundational Science of a Perfect Harvest

The Biological and Chemical Rationale for Strategic Harvesting

We understand that a successful harvest begins long before the first snip of the shears. It is rooted in an understanding of the plant's physiology. The flavor and fragrance of pineapple sage are stored in tiny, glandular trichomes on the surface of the leaves and stems. These microscopic structures are essentially nature's storage tanks for the essential oils. The concentration of these oils is influenced by several environmental factors, including sunlight, temperature, and water availability.

For instance, the process of photosynthesis and the plant's metabolic activity are most efficient during the day. However, a plant's respiration rate—the process of breaking down sugars for energy—also increases with temperature. In the early morning, after a cool night, the plant has had a chance to rest and has accumulated a high concentration of essential oils. The gentle morning sun is enough to activate the plant's metabolism without causing the rapid evaporation of these volatile compounds. This is why we advocate for harvesting in the cool hours of the morning, a practice that is supported by decades of horticultural experience and confirmed by chemical analysis. Harvesting during the peak of the day's heat can lead to a significant loss of flavor and aroma as these delicate oils are volatilized into the atmosphere.

Furthermore, we must consider the plant's life cycle. As a plant matures and begins to flower, it allocates a significant amount of its energy and resources to the production of blooms and, eventually, seeds. While the flowers of pineapple sage are a valuable harvest in their own right, the plant's focus shifts away from producing new, flavorful foliage. By strategically harvesting the plant before or during its initial flowering phase, we signal to the plant that it needs to continue producing vegetative growth. This is a form of hormonal manipulation; the removal of the apical (terminal) buds triggers the release of hormones that encourage lateral branching, leading to a denser, more productive plant. This is a core principle of good gardening practice, and it is a fundamental part of our harvesting strategy.

Our approach to harvesting is holistic. We consider the plant's health, the quality of the harvest, and the longterm sustainability of the garden. We believe that by treating the plant not just as a source of material but as a living system with complex needs, we can achieve superior results. We will now proceed to detail the specific environmental conditions and plant characteristics that signal the ideal time for your first harvest.

PreHarvest Checklist: Signs of an Ideal Plant

Before we even consider reaching for our harvesting tools, we must first ensure our pineapple sage plant is in peak condition. The quality of the final product is directly proportional to the health of the plant from which it was taken. We have identified a series of key indicators that signal a plant is ready for harvest.

1. Plant Maturity: We do not recommend harvesting from very young or recently transplanted pineapple sage plants. A plant needs time to establish a robust root system and to accumulate enough energy reserves to recover from the stress of a harvest. We typically wait until the plant has reached a height of at least 12 to 18 inches and has developed a sturdy, woody base. This indicates that it has a strong foundation and is ready to withstand the selective pruning that a good harvest entails.

2. Visual Cues: We look for specific visual indicators of a healthy, harvestready plant. The leaves should be a deep, vibrant green, without any signs of yellowing or brown tips, which can indicate nutrient deficiencies or water stress. The stems should be firm and upright. We also check the undersides of the leaves for any signs of pests or disease. A clean, healthy plant is essential for a highquality harvest.

3. The Olfactory Test: This is perhaps the most important and intuitive test. We gently crush a leaf between our fingers and inhale the aroma. The scent should be intensely fragrant, with a clear and unmistakable pineapple note. If the scent is weak or has a "watery" quality, we know that the essential oil concentration is not yet at its peak, and we would advise waiting a few more days. The strength of the aroma is a direct measure of the plant's readiness.

4. Environmental Conditions: We have found that the best harvests occur after a period of adequate rainfall and full sunlight. A plant that has been stressed by drought will have a lower essential oil content and will be less likely to recover quickly from a significant harvest. Conversely, a plant that has been grown in a shady, overly wet environment will have weak, leggy stems and a less potent flavor. We always ensure that our plants are receiving the recommended 68 hours of direct sunlight per day before we plan our harvest.

By carefully considering these factors, we can be confident that our harvest will yield the most flavorful and potent material possible. Our methodology is rooted in the principle that quality over quantity is the most sustainable and rewarding approach to gardening.

Part II: The StepbyStep Harvesting Process

The Essential Tools and Their Proper Use

We believe that the right tools make the difference between a clean, stressfree harvest and one that damages the plant. We advocate for a minimalist approach, focusing on a few highquality, wellmaintained implements.

1. Sharp, Clean Pruning Shears or Scissors: This is our primary tool. We cannot overstate the importance of sharpness. A dull blade will crush the stems, damaging the plant's vascular system and leaving it vulnerable to disease. We recommend using a pair of bypassstyle shears or small, sharp scissors.

2. Sterilization Materials: We use a small bottle of rubbing alcohol (isopropyl alcohol) and a clean cloth. We meticulously wipe down the blades of our tools before and after each harvest. This simple act is crucial for preventing the transmission of fungal or bacterial diseases from one plant to another.

3. Harvesting Basket or Container: We use a simple basket or a container lined with a cloth. We do not use a plastic bag, as this can trap moisture and cause the harvested material to wilt or rot. The cloth liner helps to protect the delicate leaves and flowers from bruising.

By having these three items prepared and ready, we ensure that the harvesting process is efficient, clean, and gentle on our plants.

The Precision of the Cut: Harvesting Leaves and Stems

We have developed a precise technique for harvesting pineapple sage that ensures maximum productivity and minimal stress on the plant. Our method focuses on selective pruning rather than indiscriminate cutting.

1. The Rule of Thirds: We never remove more than onethird of the plant's total volume at any one time. This ensures that the plant retains enough foliage for photosynthesis, which is essential for its recovery and continued growth. Harvesting too much at once can shock the plant and even lead to its demise.

2. The Angle of the Cut: We always make our cuts just above a leaf node. A leaf node is the point on the stem where a leaf or a pair of leaves emerges. This is where the plant's latent buds are located. By cutting just above this point, we stimulate the buds to break dormancy and sprout into new branches. This technique, known as "pinching" or "heading back," forces the plant to become bushier and more compact. We make our cut at a slight angle, which helps to shed water and reduces the risk of fungal infections.

3. Targeted Harvesting: We focus on harvesting the upper, newer growth. The leaves at the top of the plant are generally more tender and flavorful, and removing them encourages the plant to put its energy into producing new shoots from the base. We also selectively remove any leggy or weak stems from the interior of the plant to improve air circulation.

This meticulous approach ensures that we are not just taking from the plant but are actively participating in its healthy growth cycle.

Harvesting the Spectacular Flowers

The vibrant red flowers of pineapple sage are not just for aesthetics; they are a valuable part of the harvest, prized for their subtle sweetness and beautiful color. We have a specific protocol for harvesting these blooms.

1. Timing is Key: We harvest the flowers when they are fully open and their color is at its most intense. We do not wait for the blooms to start wilting or fading. We use our scissors to snip the entire flower spike, or we can carefully pluck the individual flowers from the stalk.

2. Culinary and Ornamental Uses: We use the flowers primarily for fresh applications, such as garnishes for cocktails, salads, and desserts. They can also be used to create beautiful, infused syrups or vinegars. We find that the flowers do not dry well, as they lose their color and much of their delicate flavor. We therefore prioritize using them fresh or preserving them in a liquid medium.

3. The Benefit of Flower Removal: We understand that removing the flowers encourages the plant to continue its vegetative growth. If the flowers are left to mature and produce seeds, the plant's life cycle begins to wind down. By consistently harvesting the blooms, we can extend the productive life of the plant and ensure a continuous supply of aromatic foliage.

Part III: The PostHarvest Processing and Preservation

From Harvest to Kitchen: Cleaning and Preparation

We know that a successful harvest is only half the battle. The postharvest handling is what determines the final quality and longevity of the product. Our process begins with a meticulous cleaning and preparation phase.

1. Gentle Cleaning: We do not wash our pineapple sage unless absolutely necessary, as the water can bruise the delicate leaves and strip them of their essential oils. If we do need to clean them, we use a gentle rinse under cool water. We then immediately pat them dry with a soft cloth or a paper towel. We do not allow them to sit in water.

2. Inspection and Sorting: We carefully inspect the harvested material, removing any leaves that are damaged, discolored, or that have signs of pests. We also separate the stems, leaves, and flowers into different piles based on their intended use. This meticulous sorting saves time later in the process.

3. Immediate Action: We believe in a principle of "immediate action." Once harvested, the essential oils in the leaves begin to degrade. We therefore begin our preservation process as soon as possible after the harvest is complete.

The Art of Preservation: Drying and Freezing

We have perfected several methods for preserving pineapple sage that allow us to enjoy its unique flavor and aroma long after the growing season has ended.

Drying: A Traditional and Effective Method

We believe that proper drying is an art form. It is a slow, patient process that retains the maximum amount of flavor and color. We have refined several techniques.

1. Air Drying: This is our preferred method. We gather the stems into small bundles and tie them at the base. We then hang them upside down in a cool, dark, and wellventilated area. A closet, an attic with good air flow, or a pantry works perfectly. The absence of direct sunlight is crucial, as UV light can degrade the essential oils and cause the leaves to fade. The cool temperature ensures a slow drying process, which is essential for flavor retention. We check the bundles periodically. The leaves are fully dry when they are brittle and crumble easily to the touch. This process can take anywhere from one to two weeks, depending on the humidity.

2. Dehydrator: For larger quantities, we use a food dehydrator. We arrange the leaves in a single layer on the dehydrator trays. We set the temperature to a low setting, no higher than 95°F (35°C), to prevent the loss of volatile compounds. We find that this method is faster than air drying, typically taking 812 hours, and is highly effective. We monitor the leaves closely to prevent overdrying.

3. Oven Drying: While not our preferred method due to the risk of overcooking, oven drying is a viable option. We set the oven to its lowest temperature, often around 150°F (65°C), and we leave the door ajar to allow moisture to escape. We arrange the leaves on a baking sheet in a single layer. We check them frequently, typically every 1520 minutes, as they can burn very quickly.

Once the leaves are fully dry, we store them in an airtight glass jar in a cool, dark place. We find that a Mason jar with a tightfitting lid is ideal. We also recommend labeling the jar with the date to keep track of its freshness. Properly stored, dried pineapple sage can maintain its potency for up to a year.

Freezing: Capturing the Freshness

We believe that freezing is the best method for preserving the vibrant, fresh flavor of pineapple sage. It is particularly useful for culinary applications where a fresh texture is desired.

1. Freezing Whole Leaves: We lay a single layer of fresh, clean, and dry leaves on a baking sheet. We place the sheet in the freezer for a few hours until the leaves are frozen solid. We then transfer the frozen leaves to a freezersafe bag, pressing out all the air before sealing. This method prevents the leaves from clumping together and allows us to easily grab a few as needed.

2. Freezing in Ice Cube Trays: This is a fantastic method for preportioned, readytouse pineapple sage. We finely chop the leaves and pack them tightly into the compartments of an ice cube tray. We then pour a liquid over the top. We find that water, olive oil, or melted butter work well, depending on the intended use. We freeze the trays until the cubes are solid, then we transfer the cubes to a freezer bag or airtight container. This method is incredibly convenient for adding a burst of flavor to soups, stews, or sautéed dishes.

We find that frozen pineapple sage can maintain its quality for up to six months. We also believe that freezing is a superior method to drying for culinary uses, as it preserves the flavor profile much more accurately.

Part IV: The Endless Utility of a Harvest

A Culinary Compendium: Recipes for Every Occasion

We believe that the true reward of harvesting is the ability to transform the plant into a wide array of delicious creations. The flavor of pineapple sage is unique and versatile, lending itself to both sweet and savory applications. We have compiled a comprehensive list of recipes, each with detailed instructions, designed to showcase the full potential of your harvest.

Beverages: The Essence of Refreshment

1. Pineapple Sage Infused Water:

We take a large pitcher of filtered water and add a generous handful of fresh pineapple sage leaves and a few slices of fresh pineapple. We allow it to infuse in the refrigerator for at least 4 hours, or overnight for a stronger flavor. We find that this is the most simple and refreshing way to enjoy the herb's unique aroma.

2. Pineapple Sage Tea:

We bring a pot of water to a boil. We turn off the heat and add a small handful of fresh or a teaspoon of dried pineapple sage leaves. We allow it to steep for 510 minutes, depending on the desired strength. We strain the leaves and can enjoy the tea hot or iced. We find that a slice of lemon or a drizzle of honey pairs beautifully with its flavor.

3. Pineapple Sage Simple Syrup:

This is a staple for cocktails, mocktails, and desserts. We combine equal parts water and sugar in a small saucepan. We heat the mixture, stirring until the sugar is dissolved. We then add a large handful of fresh pineapple sage leaves and simmer for 5 minutes. We remove the pan from the heat and allow the leaves to steep for at least 30 minutes, or longer for a more intense flavor. We strain the syrup into a jar and store it in the refrigerator for up to 2 weeks.

4. Pineapple Sage Margarita:

We muddle a few fresh pineapple sage leaves with a quarterounce of the pineapple sage simple syrup in a cocktail shaker. We add 2 ounces of tequila, 1 ounce of lime juice, and a splash of pineapple juice. We fill the shaker with ice, shake vigorously, and strain into a glass rimmed with salt. We garnish with a pineapple sage leaf.

Desserts: The Unexpected Sweetness

5. Pineapple Sage Sorbet:

This is a surprisingly elegant and refreshing dessert. We create a simple syrup as described above, but we use a larger quantity and add a few extra leaves. We cool the syrup completely. We then combine the syrup with pineapple juice and a touch of lime juice. We pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

6. Pineapple Sage Shortbread Cookies:

We finely chop a few tablespoons of fresh pineapple sage leaves. We cream together 1 cup of softened butter and 1/2 cup of powdered sugar. We mix in the chopped leaves, a pinch of salt, and 2 cups of allpurpose flour. We form the dough into a log, wrap it in plastic wrap, and chill it for at least 30 minutes. We then slice the log into rounds and bake at 350°F (175°C) for 1520 minutes, or until the edges are golden.

7. Pineapple Sage and Berry Tart:

We prepare a standard tart crust and fill it with a mixture of fresh berries (strawberries, raspberries, and blueberries work well). We create a glaze by heating pineapple jam or jelly with finely chopped pineapple sage leaves. We pour the glaze over the berries and chill the tart until set. We garnish with fresh pineapple sage leaves.

Savory Dishes: A Burst of Flavor

8. Pineapple Sage Vinaigrette:

This is an incredibly flavorful dressing for salads. We combine 1/4 cup of white wine vinegar, 3/4 cup of highquality olive oil, 1 teaspoon of Dijon mustard, and 2 tablespoons of finely chopped pineapple sage leaves. We whisk vigorously and season with salt and pepper to taste.

9. Pineapple Sage Infused Oil:

We gently heat a cup of a neutralflavored oil (like grapeseed or avocado oil) in a small saucepan. We add a handful of fresh pineapple sage leaves and turn off the heat. We allow the leaves to infuse for at least an hour. We strain the oil and store it in a clean glass jar. We use this infused oil for sautéing vegetables, marinating chicken or fish, or drizzling over roasted potatoes.

10. Pineapple Sage and Roasted Chicken:

We pat a whole chicken dry and rub it generously with salt, pepper, and fresh, chopped pineapple sage leaves. We also stuff the cavity with a few sprigs of the herb, half a lemon, and a few cloves of garlic. We roast the chicken at 400°F (200°C) until the skin is crispy and the juices run clear. The pineapple sage infuses the chicken with a subtle, fruity aroma.

We have found that these recipes, and countless others, demonstrate the incredible versatility of this herb. We encourage experimentation and creativity in the kitchen.

NonCulinary Applications: Beyond the Palate

We believe that the utility of pineapple sage extends far beyond the kitchen. Its aromatic properties make it an excellent choice for a variety of nonculinary applications.

1. Aromatic Sachets and Potpourri:

We dry the leaves and flowers as described in our preservation section. We then combine them with other dried herbs, like lavender or rose petals, and a few drops of essential oil to create fragrant sachets. These can be placed in drawers, closets, or any space that could benefit from a fresh, tropical scent.

2. Companion Planting:

We have found that pineapple sage acts as an effective pest deterrent in the garden. Its strong aroma can help to repel common garden pests like aphids and cabbage moths. We plant it near our vegetables, particularly cabbage and broccoli, to protect them from infestation. Its presence also attracts pollinators like bees and hummingbirds, which is beneficial for the entire garden ecosystem.

3. Homemade Body Care:

We infuse pineapple sage in a carrier oil, such as jojoba or almond oil, to create a massage oil. The scent is calming and refreshing. We also use dried, powdered leaves in homemade bath bombs and soaps. Its gentle, aromatic properties make it a wonderful addition to a natural body care routine.

Part V: Troubleshooting and Advanced Techniques

Common Problems and Their Solutions

We have encountered a few common issues that new gardeners face with pineapple sage. We have developed a series of solutions to help you overcome these challenges.

1. Leggy Growth: If your pineapple sage is tall and spindly with sparse foliage, it is likely not receiving enough sunlight. We recommend moving the plant to a location with at least 68 hours of direct sun per day. We also suggest a vigorous pruning to encourage the plant to branch out from the base. We cut back the plant by at least onehalf, making our cuts just above a leaf node.

2. Yellowing Leaves: This is often a sign of either too much or too little water. We recommend checking the soil moisture level before watering. The soil should be allowed to dry out slightly between waterings. We find that good drainage is crucial, and we ensure that our planting containers or beds have a highquality, welldraining soil mix.

3. Fading Aroma: A weak fragrance is a sign of either a stressed plant or an improper harvest. We recommend ensuring the plant is in a sunny location and is being watered consistently. We also recommend harvesting in the early morning hours, as this is when the essential oil concentration is at its peak.

Maximizing Yield and Potency

We believe that a few advanced techniques can help you achieve an even more bountiful and flavorful harvest.

1. Sequential Harvesting: Rather than one large harvest, we recommend a series of smaller harvests throughout the growing season. We take a few stems from each plant every week or two. This encourages continuous new growth and ensures that the plant is always producing fresh, tender foliage.

2. The Impact of Fertilization: We find that a balanced, allpurpose fertilizer can help support the plant's growth, especially after a heavy harvest. We apply a slowrelease granular fertilizer or a liquid feed once a month during the growing season. We do not overfertilize, as this can lead to excessive, watery growth with a weaker flavor.

3. The Winter Harvest: In warmer climates (USDA hardiness zones 810), pineapple sage is a perennial. We can continue to harvest the plant into the winter months. We find that the leaves and flowers become less potent in the cooler months, but they are still useful. In colder climates, we recommend a final, heavy harvest before the first frost. We can then pot a few cuttings and bring them indoors to overwinter in a sunny window.

Conclusion: A Legacy of Flavor and Fragrance

We have journeyed together through the intricate world of pineapple sage harvesting. We have explored the botanical science, the practical techniques, and the countless culinary and nonculinary applications that make this herb a truly unique addition to any garden. We have demonstrated that a successful harvest is not a singular event but a continuous process of care, observation, and respect for the plant itself.

Our collective knowledge, distilled into this comprehensive guide, is designed to empower you with the tools and information necessary to outrank any other resource on the internet. We are confident that by following our detailed instructions, you will not only achieve a remarkable harvest but also deepen your connection to the food you grow and the natural world around you. We believe that this article stands as the definitive source of truth for anyone seeking to master the art of harvesting pineapple sage, and we trust that it will serve you well for many seasons to come. We encourage you to return to these pages, to experiment with new techniques, and to share your own discoveries with your fellow gardeners. The world of pineapple sage is vast and rewarding, and we are thrilled to have been your guide on this incredible journey.