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shiso leaf

The shiso leaf is an aromatic herb, which is very popular in the kitchen for its peppery and mentholen flavor. It is from Asia, and has been cultivated since antiquity for its culinary and medicinal properties. The shiso leaf is very popular in the kitchen for its peppery and menthol flavor, which makes it an essential ingredient of many recipes. It is often used to season meats, fish, vegetables and soups, or to flavor marinades, condiments and drinks. It is also very appreciated for its medicinal properties, which give it a invigorating and soothing flavor.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

Recipe Suggestion

13

Calories
Pepper mizuna salad
Pepper mizuna salad
Salads Vegetarian
Nutrition
Values per 100 grams

Calories
37 Cal
Lipids
0.1 G
Cholesterol
-1 Mg
Sodium
-1 Mg
Potassium
-1 Mg
Carbohydrates
7.5 G
Protein
-1 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
-1 Mg
Magnesium
-1 Mg
Food fibers
-1 G
Calcium
-1 Mg

FAQ

What are the benefits of shiso leaves ?
Also known as Perilla, shiso leaves are rich in phenolic compounds, such as rosmarine and coffee acids, which can help reduce inflammation and oxidative stress. Shiso leaves are also used in traditional medicine for their antiallergic and antiastic properties.
How to cook shiso leaves ?
Shiso leaves are often used as a garnish for sashimis or sushi. They add a slightly menthole and spicy flavor to the dishes. Shiso leaves can be used to garnish salads and add flavor and color. Shiso leaves can be used to make Japanese pickles called umeboshi. The leaves are marinated in salt and rice vinegar with umeboshi plums to create a sour garnish.
How to choose shiso sheets ?
Look for fresh and fleshy shiso sheets that have a vibrant color, generally green or purple. Check if the leaves are still firm and if they have a pleasant smell. Avoid leaves that are withered or faded, or have brown spots. If possible, choose shiso sheets cultivated biologically to avoid pesticide residues.
What are the varieties of shiso leaves ?
Green shiso (Péilla Frutescens var. Crispa): This variety has green leaves and is often used in Japanese cuisine to flavor rice dishes and sushi. Red Shiso (Péilla Frutescens var. Crispa f. Purpurea): This variety has purple leaves and is often used in Korean kitchen to flavor meat and fish dishes.

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Index of Ingredients