Green shiso flowering 20th
October
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Rich in carotene, vitamins B1, B2,
B6, C, E and K, and various essential minerals including calcium, iron,
potassium, magnesium and zinc. Leaves have known medicinal value: they
are effective remedies for asthma, coughs, colds and pain, as well as
for mitigating allergic reactions (e.g. hayfever) and strengthening
immunity. The leaves contain anti-oxidants, and the substance which
causes the distinctive flavour (peril-aldehyde) has strong
anti-bacterial effects and prevents food poisoning.
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How to Enjoy it:
Best appreciated raw in salads and sandwiches, it's
flavour and fragrance go well with egg, fish and meat. Wrap around rice
balls, cheese or salmon. Chop and mix with ginger root in stir-fries or
sprinkle over a hot steak. Great for sauces.
Pasta with Smoked Salmon and Shiso sauce:
Allow at least three leaves of Shiso per person. Wash the leaves and
cut finely. While boiling the pasta, heat 1-2 cloves of crushed garlic
in olive oil in a saucepan as the first step im making the sauce. Next
add smoked salmon (trimmed edges are good for this) then Shiso leaves
and the sauce is complete. Toss the pasta with this sauce. (Do not cook
Shiso leaves – they will loose their flavour and discolour).
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