|15 leaves so far|
Collecting them to try my hand at making some tsukemono--shibazuke one of my favorites. Japanese pickles of cucumbers and eggplant flavored with red shiso. I found this recipe from Sojourner FOOD. Hopefully will try it after labor day.
You probably know shiso as that green ruffle-ly leaf served with your sushi. You probably thought it was decoration. It's sort of like mint with refreshing flavor. Red shiso is use in to give flavor and color to umeboshi--japanese pickled plum.
Such beautiful leaf. After I harvest enough for my shibazuke. I'm going to try and harvest the smaller leaves to add to salad. I'm also going to try the recipe that our Thai chef suggested of wrapping fish in the leaf and grilling it. Stay tune for more.
|red on backside|
|and green on top|