A member of the popular mint family, Green Shiso is native to China and India. However, it was cultivated in Japan in the 9th Century where it received the name: ‘Shiso’.
Packed with floral notes and pronounced flavors of cumin, this herb blends a pleasantly herbaceous and spicy aroma with peppery flavours.
"According to Chinese Classics the pharmaceutical compounds of Shiso were used to treat symptoms of fish and crab poisoning . The aromatic substances of the leaf have also been proven to contain antidepressant and anti stress properties. "
While the Japanese enjoy Shiso with seafood and grilled meats, it is also perfect as a flavour inducing ingredient for non Asian dishes. Add it to slightly heated butter before making an omelet and notice how it’s volatile aromas leak into the dish.