One of our favorite herbs is shiso, which is also known as Japanese basil, perilla and beefsteak. It's been showing up in big, healthy bunches at the Alemany Farmer's Market recently - this bunch in the photo above cost only $1!
Seasonal Spotlight: Shiso
Shiso is a member of the mint family and has large teardrop-shaped leaves with serrated edges. Have you ever had sushi that was accompanied by a fresh green leaf? Perhaps you assumed it was a garnish, like parsley, and didn't touch it. Next time, take a piece of sashimi and wrap it around the shiso leaf and eat it - it's quite delicious.
Shiso has an unique taste and fragrance that's a bit hard to describe. It is found in Japanese, Korean, and Southeast Asian cusines; it's mostly used as a wrapping or in soups and with rice. A favorite maki sushi roll of ours is shiso with umeboshi (pickled plum.) It can also be ground up into a pesto sauce and tossed with some sesame seed oil and soba noodles, or used in cocktails like a shiso julep. We also like tossing the leaves in a stir-fry.
Shiso is also very easy to grow in a container and loves having a sunny location. There are green and purple varieties of shiso, and either one is a wonderful addition to a kitchen garden.
Shiso is(Image: Kathryn Hill)
Tags
Spring, Summer, Herb/Vegetable Gardening, Thai, asian, Japanese, herb, Indonesian, Korean, Vietnamese, beefsteak, perilla, shisoRelated Links
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Where can I find shiso?? I wander around NYC farmer's markets, searching to no avail-- I'm like the ghost of meals past...
view dena's profile
That's a very beautiful alternative to fresh-cut flowers on the table : )
view miniminx's profile
maybe not as fresh, but it's readily available in japanese grocery stores in the vegetable aisle. i usually get mine from sunrise market on stuyvesant and 3rd ave.
view mrock's profile
I regularly buy it in small bundles at Katagiri on 59th in NYC. Last week I bought some seeds from them as well and am looking forward to my first windowsill crop!
view nora's profile
Wow, those are early! We probably won't be seeing any in my mom's garden for another month or so. Tastes great in salads and as a tempura. I prefer the red ones though. And did you know the flower buds are edible too?
view Miyuki Mouse's profile
I usually can purchase fresh shiso leaves in SF's Jtown. Also one of my mom's friends grows it in her backyard. YUM.
One of the ways I use fresh shiso leaves is wrapping a leaf around grilled fresh mackerel and drizzline a little ponzu shyoyu. YUM.
view umeboshi's profile
i thought these were sesame leaves. anyhoo - they're so good wrapped with lettuce, rice, and bbq'ed meat korean style with garlic, chili, and samjang sauce - mmm.
view Joan in SB's profile
Sunrise Mart almost always has shiso in the produce aisle. I'd love to try growing some--where did you NYCers find seeds?
view cmcinnyc's profile
Joan in SB:
I thought so, too, but according to this, this plant is not closely related to the sesame plant. Googling images for "sesame plant" shows leaves that seem quite different.
But anyhow, I'm a big fan of kkaennip, fresh, dipped/smeared with doenjang, or the seasoned kind you drape over a spoonful (or chopstick-ful) of rice.
view randomname's profile
It's also popular amongst Korean food to wrap beef in. You can find bunches of it at the korean food mart in Koreantown if you're in NYC. I grew it last year and it should come back this year because it throws off lots of seeds at the end of the season. It's really prolific and easy to grow.
view PinkThumb's profile
cmcinnyc: Katagiri on 59th just got seeds in for both the green and purple varieties.
view nora's profile
These are also good pickled in soy sauce, a little sugar, sliced onions garlic and hot peppers a la kimchi style.
view ay's profile
If you can find seeds, try starting a little patch of Shiso. My parents grow it and it's prolific, requiring little care. Another plus is that the bunnies attempted to nibble the leaves, but didn't like the taste, so they leave it alone.
view slowdown's profile