Description

A lovely plant in so many ways! Both green and purple Shiso are used in Japanese, Korean and Vietnamese cuisine. The purple variety is especially striking on a sushi plate next to green wasabi. It is the variety most often used to give a red colour to salt or pickled foods like plums. It has a cinnamon/clove aroma and belongs to the mint family (try using it for a different variation of a Mojito!). It has anti-bacterial qualities due to the terpenes it contains which would explain why it’s been paired with sashimi and used as a preservative. Check out this video that shows you how to make a festive red/purple Shiso drink! https://www.facebook.com/medievalmanorgardens/videos/668044584362874