The Story
Fresh shiso leaves are a popular herb in Japanese cooking, prized for their unique taste and smell. They come from the Perilla frutescens plant, which is native to East Asia and belongs to the mint family.
Shiso leaves have a flavour that is both herbaceous and slightly minty, with hints of citrus, basil, and anise. The taste can vary depending on the variety of shiso, with red and green varieties offering slightly different flavour profiles.
Incredibly versatile, shiso leaves can be used in various different ways. They are commonly used as a garnish, wrapper, or seasoning in Japanese dishes. The leaves can be eaten raw, cooked or pickled.
Rich in vitamins and minerals, including vitamin C, calcium and iron, they also contain antioxidants and essential oils that contribute to their distinctive refreshing taste and smell.
Available in a punnet of 10 fresh leaves
For inspiration, see How to use below.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Fresh shiso leaves are a popular herb in Japanese cooking, prized for their unique taste and smell. They come from the Perilla frutescens plant, which is native to East Asia and belongs to the mint family.
Shiso leaves have a flavour that is both herbaceous and slightly minty, with hints of citrus, basil, and anise. The taste can vary depending on the variety of shiso, with red and green varieties offering slightly different flavour profiles.
Incredibly versatile, shiso leaves can be used in various different ways. They are commonly used as a garnish, wrapper, or seasoning in Japanese dishes. The leaves can be eaten raw, cooked or pickled.
Rich in vitamins and minerals, including vitamin C, calcium and iron, they also contain antioxidants and essential oils that contribute to their distinctive refreshing taste and smell.
Available in a punnet of 10 fresh leaves
For inspiration, see How to use below.
