Has anyone grown shiso? it is wonderful!
The first time I came across shiso it was in a sushi bar in the Bay Area, it was part of a tasty vegetarian hand roll that also featured enoki mushrooms. We started growing it last year in our garden. I started green shiso from seed and latter we found red shiso seedlings at a nursery. We grew both and loved them. I used the red shiso to make red shiso vinegar (using rice wine vinegar) and I also used it (both red and green) in several carrot salads.
This spring we found out that it reseeded itself enthusiastically and I have transplanted a few around the garden. We are likely to have quite a bit more than last year of both the red and the green. What other dishes have you folks found that make good use of shiso?
Shiso is also known as beefstake leaves and perilla.