SHISO

Shiso is an aromatic herb used as a fresh healthy kick in Asian cuisines (often seen as leaf or flower to accompany sushi or sashimi dishes). It readily self seeds in the Mid-Atlantic states and some varieties can go wild, aggressively but can be controlled by cutting before they go to seed.

This pack includes a collection of three types:

  1. Korean leaf is the largest of the three; the flavor is more nutty (also called sesame plant but not related to sesame). excellent as wraps, shredded and also in southeast Asia around the outside of a spring roll, or inside a summer roll. Try it next time instead of a lettuce wrap!

  2. Red Shiso: for pickling, juicing, grnish, make a syrup and then into a vinegar as a base for a tonic.

  3. Green Shiso: Japanese green, thinner and more frilly with a stronger herbaceous with citrusy notes. many recipes online (including drinks, pesto, ices) but here are two from Foraged Flavor:

Shiso Tabbouleh with Cucumber, Avocado, Tomato, and Tofu (adapted from Foraged Flavor)

INGREDIENTS

1 cuumber

8 ounces (2 cups) couscous

1 (10-ounce) package firm tofu, drained and diced

4 medium tomatoes, diced

1 medium red onion, diced

1 Hass avocado, peeled, seeded, and cubed

20 medium to large green shiso leaves, coarsely chopped, plus small leaves for garnish

3/4 cup fresh lemon juice

3/4 cup extra-virgin olive oil

1 teaspoon red pepper flakes, to taste

2 teaspoons salt, or to taste

PREPARATION

  1. Peel and halve the cucumber. In blender, puree one half with 1/4 cup water until smooth. Dice the remaining half.

  2. In a large bowl, combine diced and pureed cucumber, couscous, tofu, tomatoes, onion, avocado, shiso, lemon juice, olive oil, red pepper flakes, and salt. Gently toss and let rest in the refrigerator for about 1 hour before serving. Garnish with small shiso leaves.

Shiso Beef Tenderlion Skewers (adapted from Foraged Flavor)

INGREDIENTS

1 pound beef tenderloin (substitute with chicken or grilled vegetables as desired)

Salt

1 teaspoon red pepper flakes

20 medium to large shiso leaves

1 cup teriyaki sauce

PREPARATION

  1. Slice tenderloin in half horizontally so that you have 2 thin steaks (ideally 1/4 inch thick). Pound the meat with a meat pounder to even out the thickness and shape. Season each steak with salt and red pepper flakes and cover the top of each steak with 10 shiso leaves, overlapping them to fit

  2. On a large baking sheet, with the long side facing you, tightly roll the meat with the shiso inside to form 2 long horizontal cylinders. Then insert the skewers working from one side of the cylinder to the other every 3/4 inch along each cylinder so that each roll holds its shape. Carefully slice cleanly through the meat roll in between each skewer to make several skewered pieces per roll. Turn each skewer flat so you can see the cross section of the roll. Spoon teriyaki sauce evenly over the skewered meat rolls and let marinate for a few hours in the refrigerator.

  3. Heat a grill to high or pre-head the broiler

  4. Grill the beef, turning once, for about 8 minutes, or until medium rare