Pineapple Sage Sugar

A simple way to preserve pineapple sage for use through the cooler months

When pineapple sage comes into bloom in the garden, it’s the perfect time to harvest and preserve its gentle fruity flavour.

One of my favourite ways to use it is by drying the flowers and leaves and blending them into sugar — a simple method that captures a little of the garden to enjoy in baking, desserts, or warm drinks over winter.

🍃 Ingredients

• Fresh pineapple sage (leaves and/or flowers)

• White or raw sugar

✂️ Method

1. Harvest

Cut fresh pineapple sage flowers (and leaves if you want) from the plant on a dry day.

2. Prepare

Remove any damaged flowers/leaves off the stems and give a gentle shake to remove any insects.

3. Dry

Lay the flowers (and leaves if using) on a drying rack in a warm, well-ventilated space.

Alternatively, use a dehydrator on a low setting (35*) until completely dry.

4. Check dryness

The flowers/leaves should feel crisp and crumble easily between your fingers.

5. Blend with sugar

Crumble the dried pineapple sage and mix with sugar.

You can:

• lightly crush by hand

• or pulse briefly in a food processor for a finer blend

6. Store

Transfer to a clean, dry jar and seal.

Store in a cool, dry place.

🍯 How to Use

• Sprinkle into baking (cakes, biscuits, muffins)

• Stir into tea or warm drinks

• Use as a flavoured sugar for desserts

• Add to fruit dishes

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🌿 Tips

• Use fully dried herbs to avoid moisture in the sugar

• Adjust strength to taste (more herb = stronger flavour)

• Flowers add colour and subtle flavour

  
  

🌸 From the Garden

This recipe is inspired by what’s growing in the garden right now — capturing the flavour of pineapple sage at its peak to enjoy in the months ahead.

“See the reel on Instagram/Facebook for the full process 🌿”