Any ideas how to preserve some shiso? Driying? Freezing? Thanks!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Check this out http://www.justhungry.com...
Shiso leaves are traditionally found with pickled ginger, so you could try using that technique. The recipe in Seductions of Rice (Alford and Duguid), p. 203, looks right. (I used www.eatyourbooks.com to find it on my own shelf, and, since they now index food52, found that there are recipes here using shiso -- worth a search.) You probably know that shiso is also (in English) called perilla.
Please enter a valid email address.
Well played. You deserve a cookie.
Melissa Clark does it again!
20-Minute Sheet Pan Chicken
Keep Your Pantry Clean Forever
Mediterranean Kitchen Mats in Bold New Patterns
Mami's Boxed Mix Rum Cake
Off-the-Beaten-Path Picks for Mom