Our natural grown red Shiso, outdoor garden grown (not hydroponic) is available now.
Spray free and grown outdoors in fertile natural soil.
Available as ....
For a short period as fresh cut - stems and leaves - 50g pack
As a stable stock product - salt cured in vac pack - stems and leaves + 15g organic NZ solar salt - 65g pack
You use Shiso for ...
1. An ingredient in making Umeboshi. Shiso is added to the Ume in salt brine a few weeks before you are ready to dry the Umeboshi. Shiso adds flavour, colour and antibacterial properties to your Umeboshi batch.
2. To make a very nice Shiso syrup that you can use to mix into drinks, sodas. https://www.okonomikitchen.com/shiso-syrup/
Shiso is an annual herb (dies in winter). It starts from spring sown seed and is harvested in early autumn. If left in the ground to fully mature - the plants will flower, set seed, then slowly die off late autumn/early winter. The seed that is naturally distributed around the mother plant or carried further by wind, will germinate in spring and then repeats the growth cycle.
Shiso (Japanese name) is also Perilla (English name)
Enjoy!
