Shiso
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This flavorful herb deserves a place beside basil and cilantro in every culinary herb garden. The flavor has been described as beefy or meaty. The flavor dissipates quickly with heat, so this herb is best used fresh. Leaves are a superior addition to mesclun salad mixes. Try Shiso as a garnish with sushi, and sprinkle it over cucumbers, cabbage and fish. Chop and add to pesto. Flowers are edible, and make a fragrant tea. Deep burgundy foliage looks good as a backdrop for white flowers. Great in containers. Cuisine: Chinese & East Asia | Japanese Category: Herbs |