It is hot in the city today, and I can't wait to dip into one of these.
I grew many shiso plants last year (and wrote about the herb for Gardenista), but forgot to order seed, this spring. Luckily, one dropped seed germinated and now we have a modest crop of the fragrant leaves. They have an affinity for gin. I crush them a little before adding the gin, and topping with tonic water. A few Persian cucumber slices macerated in the liquor for five minutes before the tonic is poured are a very good addition.
Later, for supper, there will be grassfed beef shortibs marinated in soy and lime juice, grilled over coals, rested, sliced, and wrapped in a choice of shiso or American burnweed (Erechtites hieraciifolius) leaves. Because there is still some forage left in this forager.
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