Growing Shiso

The first month of our shiso plants. Left: green shiso; right: red shiso.

This season I got a head start on the garden, and also started branching out with some interesting-sounding seed packets from local growers. One herb I absolutely love, but have only ever seen in Japanese food, is shiso leaf. I wanted to see if we could grow it here, and what else we could do with it besides roll it in sushi. So far it’s been a raging success: a ridiculous number of sprouts have come up, seemingly twice as many as the seeds I planted. The leaves are gorgeous and super aromatic. Really looking forward to seeing what we can make out of this later in the year!

It’s also really fantastic on avocado toast. Left: with pepitas, ancho chile flakes, and cilantro from the garden. Right: with sesame and red shiso.

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