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Salvia elegans
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WITH AUTUMN bringing many changes to plants and animals, hummingbirds continue to be territorial about some of the best nectar sources in the garden including the late blooming Salvia elegans, or pineapple sage. With its abundance of scarlet flowers and bright yellow-green leaves, it is hard to believe the flower season is almost over.

Native to Mexico and Sierra Madre del Sure, where the climate is mild and the blooming season quite long, Salvia elegans is found growing along the edges of woodlands where it gets sun to partial shade. It was discovered in the 1870s by a British botanist named James Compton, and at that time it was called Salvia rutilans.

The cultivar Salvia elegans "Honey Melon" was introduced by the Huntington Botanic garden in the 1970s and is a smaller species than Salvia elegans, reaching a height of only 1½-2 feet, but with the same scarlet flowers and fragrant leaves.

Salvia elegans reaches 3 to 5 feet high and about 3 feet wide, and does best with a weekly watering and some protection from wind. In the Gardens at Heather Farm's sensory garden, Salvia elegans blooms from late October until December in the full sun. It is easy to propagate from cuttings during the summer or from divisions at the base of the plant in the spring when new growth is emerging.

Because Salvia elegans can be frost sensitive, it is best to prune back in late winter when the danger of frost is over.

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By leaving the stems on during the winter, they protect the plant from the cold. At the Gardens, pruning of all Salvia plants is done in late February. A light layer of mulch helps to keep the soil warm during the winter months.

Most salvias are quite easy, come in lots of sizes and colors, love sunshine and dry conditions, do not have many pest problems and are loved by hummingbirds for their nectar. Some produce seed that finches and other small birds eat.

Pineapple sage is treasured for its fruity scent, long tubular flowers and its color in the garden during the late part of the season. Both the leaves and flowers are used for potpourri, in jams, jellies, desserts and drinks. The scarlet flowers, reminiscent of honeysuckle, are great when added to salads or cream cheese.

Patrice Hanlon, garden manager at Walnut Creek's Gardens at Heather Farm, writes about plants in the garden that grow well in the fertile Bay Area. For more information about the Gardens at Heather Farm, go to www.gardenshf.org, or visit in person at 1540 Marchbanks Drive, Walnut Creek.

Pineapple sage recipes
  • Make pineapple sage syrup by combing 1 part whole fresh leaves and/or flowers, 1 part water and 3 parts sugar in a pot. Bring to a boil over low heat and stir constantly until thick. Strain the syrup into a jar and use on pancakes and waffles, over ice cream or cakes, or to sweeten tea.
  • Use the frozen leaves in sweet snacks.
  • For ice tea, add equal parts of fresh pineapple sage leaves and lemon verbena leaves to a large glass jar. Fill with water. Set the jar in the sun, and brew a naturally sweetened and refreshing iced tea.