Let’s talk Shiso! It is a Japanese herb which has a taste all its own, although I think it tastes sort of lemony. Its English name is Perilla, although it is sometimes refereed to as the Beefsteak plant. I have no idea why that is. It comes in a green and purple variety and although it is an annual herb, it can reseed itself in mild climate.
The reason we are talking about Shiso, is because I have a lot of it. I bought two small seedlings from the most awesome Japanese store near us, Hana Market, and now I have two small Shiso bushes. I am sort of at a loss as to what I should do with it.
I found a couple of recipes that could be fun to try:
- Shiso pickled cucumbers
- Edamame Salad with Shiso
- Skirt Steak with Shiso-Shallot Butter
- Shiso Martinis
- Cucumber Salad with Feta and Shiso
- Some good methods for preserving Shiso
Do yall have any better ideas? Let me know in the comments. Also let me know if you are in DC and interested in a packet of Shiso leaves.