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Shiso Leaves

25 - 100 leaves

Starting At $44

  • Includes Fedex Overnight Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
      either Fedex Priority or Fedex Standard overnight. Almost all non-perishable
      items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
      or UPS Ground, which takes 2-7 business days for delivery. A few items
      are shipped via regular mail. The shipping method for each item is noted on
      each item page.

      Items that ship via Ground can be upgraded to overnight shipping (for a fee)
      by contacting us immediately after placing your order.



  
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  • Product Info
  • Storage
  • Recipes & Tips
  • Reviews

Size:

Choose 25, 50, or 100 Leaves. Green Shiso, Purple Shiso, or a 50-50 blend.

Features:

 
Freshly Cut & Cleaned
Greenhouse Grown
2-3" in Diameter
No Chemical Pesticides

Season:

Available Year Round

Origin:

New York

Shiso leaves (aka perilla, Japanese basil, beefsteak plant, ooba, ohba, rattlesnake weed) play an essential role in Japanese cuisine, but are also consumed elsewhere in Asia.  Green shiso evokes basil, fennel & mint while purple shiso tastes like a mix of cumin, ginger, and cinnamon.  They are prized not only for their flavor but for their beautiful shine & complex shape.

Purple shiso leaves (aka purple mint) are commonly grown with heavy use of pesticides elsewhere in the world, but this purple shiso has instead been grown in greenhouses using complimentary insects to consume & drive away any pests that might threaten them.


Storage: Shiso leaves should be kept refrigerated in their clamshell container in your crisper.
 
For long term storage, extra shiso leaves can be frozen, which will darken their color and make them go limp, but preserve their flavor.  They can also be layer packed in salt and kept in the refrigerator.  Try using salted shiso as a substitute for nori.
 
Shelf Life: Up to five days fresh.

Shiso leaves pair very well with soy based sauces and dressings.  In Japan they are a traditional accompaniment to raw fish (particularly sashimi), used in salads, or fried as tempura.

Shiso leaves can also be pickled (how to quick pickle).

Purple shiso can be soaked in acidic liquids you're going to cook with, such as vinegar, white wine, or acidic citrus juices (lemon or yuzu juice) in order to give them a purple color.


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