Hi CHers! I've been coming here about three weeks and you all are great!
I grow green shiso (perilla) on the deck and it's coming in, and as usual there is a lot of it. I use it the obvious way -- for sushi -- and already infuse it in oil and make a pesto. I've shredded it on pizza and pasta, in an altered tomato/mozzarella salad (a touch of toasted sesame oil and a tiny bit of shoyu), and in general as a sub for basil. I also grow sweet basil. I also give away bunches to local sushi bars, although my favorite place doesn't want it...
So, I'm looking for some other ideas, especially as the leaves get big and unusable for sushi. (Too tough.)
Looking forward to the suggestions!
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