Pineapple Sage Flower Honey

by Corinne Mossati

How to make pineapple sage flower honey using an easy method that requires only two ingredients, a jar and a little time.

Pineapple Sage Flowers

Pineapple Sage Flowers – Photo © The Gourmantic Garden

Pineapple Sage (Salvia elegans) is a herbaceous perennial with leaves that have the aroma of ripe pineapples. But it’s the flowers we are showcasing this time.

I am often asked what to do with pineapple sage flowers. The vibrant red flowers are abundant during the cooler months and add a splash of colour to a winter garden. They have a sweet nectar with a floral flavour which go well in desserts such as my Quince and Pineapple Sage Flowers Crumble.

The method for making pineapple sage flower honey is so simple that you hardly need a recipe or exact measurements. It simply involves infusing the clean flowers in honey over a period of time. Pineapple sage flowers impart a floral note to the honey and gives it a reddish blush. It’s delicious on its own, spread on crumpets, used in cocktails and drizzled on desserts such as my Mandarin and Pineapple Sage Flower Cake.

Pineapple Sage Flower Honey Recipe

Pineapple Sage Flower Honey

Pineapple Sage Flower Honey- Photo © The Gourmantic Garden


  • pineapple sage flowers
  • honey, preferably raw and organic
  • glass jar with a lid


  1. Pick pineapple sage flowers early in the morning and ensure they’re clean and free from ants and insects.
  2. Fill a jar with freshly picked pineapple sage flowers.
  3. Pour raw organic honey on top.
  4. Stir well to combine. The flowers will eventually rise to the surface but that’s ok.
  5. Seal the jar and place in a cool dry spot away from direct sunlight.
  6. Every couple of days, stir the flowers and honey.
  7. After a month, the infused honey is ready to use. It will change colour and take on a reddish tinge. You can remove the flowers and use them in desserts or simply leave them in the jar. I have tried both ways and I prefer leaving the flowers in the honey.

The honey will keep indefinitely but it’s so delicious, chances are it won’t last very long.

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