Back in the late eighties, I became aware of a most satisfying flavor in my Sushi as I sat in a San Francisco restaurant. This was the beginning of my fascination with Shiso, a member of the Mint family. I quickly noticed that it was available locally, but the price was high for a small amount, so I turned to the Garden.
What I first noticed was that Shiso was relatively easy to grow, provided it had a fair amount of sunlight, water and good drainage. Buttrflies seemed to share my fascination, especially when they began to flower. I started with Green Shiso, which seemed a bit spicier than the other varieties. The first few years were very successful and in subsequent years, I found hundreds of volunteers sprouting up by early Spring.
I then began to experiment with different varieties, including Shiso Britton, an eye-catching Korean Shiso. I noticed the flavor was not too strong though, so I experimented by roasting the seeds, which seemed to enhance the natural flavor. They were good to sprinkle on rice and salads.
I then started to use Shiso in a number of ways: In sushi, on salads, in condiments, pickled, as a tea and as a base for Pesto.
Medicinally, Shiso has been used to treat ashma, colds and flu. It also has anti-bacterial and anti-inflammatory properties used in Traditional Chinese Medicine. It’s good for skin, strengthens immunity and is known as an appetite stimulant.
You can find Shiso seeds online or starter plants at Asian Nurseries (and sometimes grocery marts).
Pictured: Shiso Britton Leaf from the Garden