H E R B : S H I S O
Shiso leaves have an earthy, fragrant quality that’s hard to define. Some describe it as something like a mix of basil, mint, and clove. I love to work with seasonal herbs, and this time it is shiso, commonly used in Japanese cuisine.
Shiso, like tulsi, is part of the mint family. In Traditional Chinese Medicine it is considered a mildly warming, aromatic leaf that resolves dampness and aids digestion.
Shiso is not part of classical Ayurveda, though the seeds are eaten as food and folk medicine in the Himalayan foothills. Going by taste and effect, I place it close to tulsi and mint: pungent, warming, kindling to digestion and useful against kapha-type heaviness.
Fresh leaves can be hard to find, so it's worth growing your own. Perhaps something for next year's herb patch.
I grew a few plants this year and enjoyed them so much. Now their season is coming to an end, I made a short video of two preserving experiments (here on the right »):
· shiso lemonade – a delicious, refreshing herbal drink
· shiso-hibiscus sprinkle – lovely on rice dishes or Japanese onigiri
RECIPES (see video for reference)
Shiso lemonade
For about 500 ml syrup
3 handfuls red shiso leaves (about 70 g)
optional: a few sprigs of lemon verbena [I used lemon verbena, which makes the drink more perfumed. You could also use Lemon balm which would be softer, tulsi warmer and spicier, or mint brighter]
500 ml water
90 g sugar
1-2 lemons for lemon juice
Bring the water to a boil and add the shiso and lemon verbena. Simmer for about 5 minutes. The liquid turns dark green.
Strain, pressing the leaves only gently. Return the liquid to the pot, add the sugar and stir over low heat until dissolved. Turn off the heat.
Add the lemon juice and watch the colour change to bright red.
Pour into a clean bottle and let cool.
Dilute to taste, about 1:1 with water or sparkling water. Keeps in the fridge for about 10 days.
A note: this syrup is very lightly sweet and runs thin. Next time I would add more sugar for a thicker syrup that keeps longer.
Shiso sprinkle
2 handfuls red shiso leaves (or more if you have)
2 dried hibiscus flowers (about 1 tsp ground or to taste)
Spread the leaves on a clean tea towel and let them air dry until completely crisp.
Grind to a powder in a small grinder or kitchen machine. Grind the hibiscus separately, then stir it through for a little tang.
Sprinkle over rice. Store in a clean, dry jar.
images & video: Chala Kala