My pineapple sage plant is absolutely gigantic (nearly 3 feet tall and about as wide in diameter). I've found a couple ideas, but would love some advice. I've gathered it's great for tea. I've never steeped fresh leaves for tea; any suggestions for the steeping/additions? I also found a recipe for a pineapple sage pound cake, which sounds good.
I'll soon have to hack down the silly thing to keep it from taking over completely, and will have more than would make 80 gallons of tea and 8 pound cakes. I'd love any kind of recipes, especially those that might use it in quantity. Also, does pineapple sage freeze as well as regular sage?
I've got GOBS of regular sage, but have some ideas from friends and previous threads. I used up a bunch in some roasted pork tenderloins last week, but it barely made a dent. To come: saltimbocca, fried sage leaves, chicken and chicken liver dishes. I love what all is coming out of my garden this year -- a good kind of drowning!