#shiso

[ttrraasshh]

Shiso leaf bandaids

[jillraggett]

Plant of the Day

Saturday 3 January 2026

A culinary herb Perilla frutescens (shiso, beefsteak plant, Chinese basil) is widely used in Asian cooking, sushi and salads. There are green or purple varieties with crinkled leaves (similar to Coleus) and white-spired flowers, both are edible, with a minty, basil-like flavour and hints of cumin, clove, and and citrus. Plants are grown as tender annuals. Seeds need to be sown in spring, at approx 21°C, and place in a shady indoor location, once transplanted into larger pots the plants can be grown outdoors once the risk of frost is passed.

Jill Raggett

[fattributes]

Yubuchobap with Spicy Tuna

[dvoeverie-stitches]

Today’s forage: prickly pear paddles, mullein, heartleaf skullcap, and shiso.

[hst432]

揚げ茄子冷やしおろしそば

[shoku-and-awe]

Some highlights from the beautiful cookbook Donburi by Aki Watanabe. I'd recommend checking out the whole thing; it's available at The Japan Foundation library (which lets you sign up for free, regardless of where you live, and is amazing)!

[acocktailmoment]

Teenage Anarchist !

Ingredients:

1.25 oz San Bartolo Espadin Mezcal

0.75 oz Lillet Rose

0.25 oz Sidetrack Shiso Liqueur

1.5 oz watermelon syrup

0.75 oz lime juice

1 dash absinthe

Instructions:

Combine all ingredients in a shaker and shake well. Strain into a coupe glass.

Courtesy: Matthew Belanger, bartender at Death & Co, Los Angeles,

Jacob N. Layman Photography

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[niurd]

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