Published 1988
A distant botanical relative of mint, shiso goes by several names in English and Japanese. “Beefsteak-plant leaf” is one English name, “herb leaf” another. In addition to shiso, in Japanese the leaves are also called ōba, meaning “big leaf.” Traditionally a summer herb, it is cultivated year-round in the United States, though the summer months still yield the tastiest leaves. Shiso is typically sold in Styrofoam plates covered with clear plastic wrap, each packet containing ten leaves. Keep it refrigerated at home, wrapped in damp paper towels and clear plastic wrap. The broad-leafed herb will stay fresh for 5-6 days. The first sign of spoilage is the appearance of dark areas on leaves or stems.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement