The newest plant in my garden is inspiring me to try lots of fun recipes. Called zisu by my Chinese neighbor, shiso by a Japanese-American friend, hangul by Koreans, this basil-like herb is known as perilla in English. I don’t care what you call it. I will trade any rose in my garden for shiso because, unlike the rose, it is the basis for wonderful recipes!
Perilla doesn’t seem to need much sun and heat to grow, so it may be a good basil substitute in years when we don’t get much summer sun. Perilla comes in two colors, red and green, and they taste quite different. Green shiso is often described as cinnamon flavored. I think it is quite citrusy, with complex background mint flavors. Red shiso is more anise-like, but still with a citrusy kick.
With an herb this flavorful and easy to grow, you’ll have fun finding ways to add its fresh herbal, salt-free flavor to your cooking repertoire. Plus, you’ll use less unhealthy salt while adding a new flavor dimension that your family and friends will love. Give shiso a try in the recipes here:
Ryan’s red shiso syrup for drinks or sorbet
4 cups red shiso leaves, washed
1 cup sugar
4 cups water (can substitute 1 cup rice vinegar for 1 cup water)
¼ cup peeled and grated ginger root (optional)
Put washed red shiso leaves in large pot with sugar, water and ginger. Add vinegar if desired. Make sure you use plain, unflavored rice vinegar because seasoned rice vinegar has lots of added salt and sugar. Bring to a low boil, then cool to room temperature. Strain and refrigerate syrup.
To serve, add 1/4 -1/2 cup of syrup per 1 cup of water or seltzer water.
If you alter the proportions of this recipe, you can use this syrup to make a lovely sorbet. Use ¾ cup sugar for every 1 cup of liquid. Once strained, use in any recipe calling for simple syrup and fresh fruit. Try the traditional combination of red shiso and Santa Rosa plums or use ripe pears, melon or peaches.
Nutritional information (per two tablespoons of syrup): Calories: 52, Carbohydrates: 13 grams, Protein: 0 grams, Sodium: 3 milligrams
Perilla pesto
½ cup pine nuts
¼ cup minced garlic
½ cup olive oil
3 cups green perilla leaves, washed
½ cup grated parmesan cheese
In a small saucepan, toast pine nuts and garlic. Put in food processor or blender with olive oil, perilla leaves and parmesan cheese. Whirl until blended.
Serve tossed with pasta. This will keep in the refrigerator for a few days. Cover the top with oil just like regular pesto.
Nutritional information (per two tablespoons): Calories: 112, Carbohydrates: 2 grams, Protein: 2 grams, Sodium: 39 milligrams
Contributor Katy G. Wilkens recently retired as registered dietitian and department head at Northwest Kidney Centers. The National Kidney Foundation Council on Renal Nutrition has honored her with its highest awards for excellence in education and for significant contributions in renal nutrition. She has also been awarded the Medal of Excellence in kidney nutrition from the American Association of Kidney Patients.
Eating Well, Living Well classes
Studies show that working with a registered dietitian can delay kidney failure and postpone dialysis for longer than two years. FREE nutrition classes taught by Katy’s former team of registered dietitians are available at convenient times and locations around Puget Sound.
Eating Well, Living Well classes teach people how to eat healthier to slow the progress of kidney disease and postpone dialysis. Learn more at http://www.nwkidney.org/classes.
