Shiso is a member of the mint family, and goes by a range of common names – Perilla, Beefsteak Plant, Chinese Basil, Wild Sesame and Rattlesnake Weed.
Shiso has a strong and distinctive, with notes of anise and cilantro. The leaves are often used raw, combined with other herbs such as mint and Thai basil, and fresh lettuce leaves.
How to Store:
Shiso does not store very well and should be used within a couple days. The leaves will turn brown when cold or wet. The best storage method I’ve found is to place shiso stems in a container of water (like flowers), and then cover that in a larger container (making something like a greenhouse or dome). Room temperature is best for this method (a space on your kitchen counter that is out of direct sun).
Recipe Suggestions:
Try adding it raw to fresh salads, or wilting into broths, soups and noodle bowls. It pairs well with cucumbers, tomatoes, mushrooms, avocado, noodles and rice. If you’re feeling creative, make some Shiso infused salt, or pesto! We grow red shiso, which can be used the same as green shiso.
Bhūmiyinda Farm 