Happy
AGA Bounty
Posts: 506
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Post by Happy on Dec 5, 2018 16:58:50 GMT -5
Kitazawa Korean Perilla planted in my Harvest on November 5. "This large leaf perilla is a Korean specialty. The leaves are two-toned-- bright green on top and light purple underneath. They have a unique flavor that tastes somewhere between mint and basil and are often used as a wrap for sushi and cooked food. Excellent as a microgreen for salads/garnish. Plants grow vigorously and show best color in warm temperatures." To me, it has hardly any taste at all. And that's a good thing for me as I like to add a variety of greens to my salads and don't like the bitter or mustardy plants.  |
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MaryL
AGA Farmer
Posts: 3,532 
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Perilla
Dec 30, 2018 17:26:01 GMT -5
Post by MaryL on Dec 30, 2018 17:26:01 GMT -5
How unique, and so fun to find something new.
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Shawn
Administrator
Posts: 16,267
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Perilla
Dec 30, 2018 18:06:55 GMT -5
Post by Shawn on Dec 30, 2018 18:06:55 GMT -5
I don't like bitter either
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anne
AGA Sprout
Posts: 15
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Post by anne on May 27, 2019 15:43:01 GMT -5
Wooooow! Perilla (shiso) in the AG!?! Im trying to grow some outside, never thought it would work in AG god! I love you guys lol and i really need to buy another unit... dammit lol ill have yo save some money now lol xxxxx
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Post by shenandstardust on Nov 27, 2022 11:48:20 GMT -5
I recognize this is an old thread, but Perilla has great medicinal properties! It is used frequently in Chinese Medicine (I'm an acupuncturist). It is said to also be able to prevent food poisoning, and is supposed to help ward off colds. BUT! My favorite part about perilla - a recipe I found for making this beautiful shiso limeade... I can't find the recipe online anymore, but am going to grab my book and write it: *Shiso Limeade*For Shiso tea:- 3 c water
- 1/2 c red shiso (perilla leaf), fresh (packed)
- 1/2 c mint leaves, fresh (packed)
For limeade: - 3/4 c sugar
- 2 3/4c water, divided
- 1 c freshly squeezed lime juice (I used bottled sometimes)
Optional garnish: sliced lime
For shiso tea:
1. In 2 quart lidded pot, heat 3 cups water to a simmer (212F), remove from heat. Place perilla & mint leaves in water. Cover. Let steep 10 minutes.
2. Strain herbs from pot & let cool.
For limeade:
3. Heat 3/4 c water with sugar over medium heat, stirring until sugar is dissolved. Remove from heat and let cool.
4. Combine remaining 2 cups of water with lime juice and cooled sugar syrup.
5. Mix tea with limeade. Serve chilled.
Enjoy! (Thanks for the reminder that I have to add mint to my list :-))
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