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!