Comments on: The Allure of Shiso

By: breakawaycook

breakawaycook — Tue, 20 Sep 2011 17:57:48 +0000

Thanks Folly. My container shiso not only reseeds itself every year, somehow some shiso miraculously finds its way to OTHER containers! Drying and crushing is a great idea. I've found that it loses much of its pungency when dried, but I'll give it a second shot — thanks very much!

By: Folly

Folly — Tue, 20 Sep 2011 16:59:30 +0000

I am surprised that you only use raw shiso. When my container shiso (which insanely reseeds itself every year) gets out of hand, I dry it and then crush it into salsa and tomato sauce throughout the year. A now gone SF yakitori bar used to wrap fresh shiso around pieces of chicken and grill to perfection.

By: breakawaycook

breakawaycook — Fri, 22 Jul 2011 15:42:46 +0000

Hi Ryan, yes, it's likely to turn out to be a purple shiso (green shiso wouldn't have any purple at all). Good news and bad news with this plant: the bad news is that it's tougher than green shiso; it tends to need longer chewing, and has a rougher texture. Not ideal. The good news is that it's *fantastic* flavor enhancer and color-giver. Putting it into dishes will flavor them mightily, and will turn them cool colors. But I usually take it out at the end (because it's too tough). It's idea for making umeboshi. Good luck, please stick around and let us know what you do with it!

By: @Ryan_Rosewood

@Ryan_Rosewood — Thu, 21 Jul 2011 23:39:15 +0000

The plant that I got has purple veining on the back of the plant, but not so much on the front. Is this considered a purple shiso?

By: @Ryan_Rosewood

@Ryan_Rosewood — Thu, 21 Jul 2011 23:38:07 +0000

I was so glad to find this column. I just got my first shiso plant- first ate in in Japan and have never forgotten how much I like it.

By: tuna, turkish eggplant, grilled 9/23/10 | Hoggard / Wagner Food Blog

tuna, turkish eggplant, grilled 9/23/10 | Hoggard / Wagner Food Blog — Fri, 24 Sep 2010 16:29:24 +0000

[...] these beauties on line), which had been halved, scored and brushed with a mixture of oil, garlic, shiso, and lovage (the garlic, shiso and lovage used in this meal all came from the Greenmarket), [...]

By: breakawaycook

breakawaycook — Sat, 03 Oct 2009 05:23:46 +0000

Thanks J — I'm going to try it this week!

By: J in Grass Valley

J in Grass Valley — Fri, 02 Oct 2009 16:41:38 +0000

You should sow you shiso seeds outdoors in the fall. DO NOT cover the seed. You will see them come up in spring. Best place should have afternoon shade. Best of luck! Oh, as a bonus, they reseed themselves each year!

By: Eric

Eric — Mon, 27 Jul 2009 00:36:45 +0000

Adding it to gyoza is brilliant. I like it in salads, too! You have to use it sparingly though, it seems…

By: CD

CD — Sun, 26 Jul 2009 22:53:43 +0000

I love it in salads with cucumber and jalapeno or tomato and garlic chives. Also add gobs of it when I make gyoza – it really lightens up the flavour. Also great with beef and spinach stirfry. Yum!