The shiso leaf, also known as the perilla mint leaf, is native to Chinese and Japanese culture. It has an oval shape with a serrated edge and its colour is purple-red, although there is also a green colour. Of intense aroma, similar to basil. It has a spicy flavour and a citrus touch.
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The shiso leaf or also known as the leaf of the knob, belongs to the family of the Lamiaceae. This plant is well known in oriental cuisine and increasingly in the Mediterranean. Its origin is located in the mountainous areas of China and Japan, that’s why this plant is also called Japanese Basil. There are two types of Shiso Leaf: red and green. In Innoflower we have Red Shiso. These leaves are round and with the edge is cogged
With a red-purple colour, the shiso leaf has a spicy flavour but with a citrus touch. It also has some sweet notes although what it really remembers of is to cumin spice. In addition, the shiso leaf has a penetrating and special aroma, similar to basil.
Due to its unique flavour, it combines very well with seafood and any other product of the sea. With meats, it also brings a very peculiar flavour. Another way to use it between stoves is in salads or pasta. It is a great ally of sushi. We can use the shiso leaf as a roll, filling it with a coleslaw salad, crab salad or with scrambled vegetables. Let the creativity flow in your kitchen!
The shiso leaf contains a large amount of Omega 3, therefore, we can extract oil from its seeds. The leaves can be infused to obtain a tea with many medicinal properties, it even has a certain sleepiness effect, making it a great ally for insomnia. For its antiallergic property, we can use the shiso leaf to mitigate certain allergies or even for respiratory affections. In addition, the shiso leaf is very rich in calcium and iron.
From Innoflower we encourage you to take a look in our blog, where you will not only find articles about the world of edible flowers, but you will also find simple recipes that you can make at home and surprise your guests.
Cooking with flowers is simple and fun. Dare to “flower-up” your recipes!