"Harvesting Shiso"

A few weekends ago, Mari brought me a bunch of  "Shiso."  A friend of hers who lives in New Jersey grows Shiso in her garden.  I guess she has more than enough Shiso Leaves for herself.  Therefore she brought some to friends in Manhattan who enjoy them.  I met her once before Summer, then told her that I love them specially when they have flowers.
I make mixture of Dried Shiso Flowers and Sea Salt, and use it  for Quick Pickles the year around.  This Summer I couldn't find Shiso at the Union Square Market. And my last year's Dried Shiso Flowers came to the final batch.
So, when Mari called to let me know that I could have some of her Shiso Bouquet, it was a very happy news to hear.  
I will have "Shiso-Jio" for next year till I get next Summer's flower time.

"Ao-Jiso (Green Shiso)" & "Aka-Jiso(Purple Shiso)" 

Shiso comes in Green and Purple. Sometimes we call the Green one as "OOBA"

We use the Green one for dishes as a garnish, and the Purple one for cooking. Such as for pickling.  Most famous ones are "Shiba-Zuke" from Kyoto which is a Pickled Sliced Eggplants.  And very popular to use them for pickling Plums.  

When you see red or purple pickles in Japanese stores those colors are came from "Aka-Jiso"  Red Shiso produce very deep red almost purple color.  

As you can see, their flowers are purple as well.  I do cut flowers from stems when they are very flesh.  Keep them on paper towels and keep them not in direct sun.  They will dry within 10 days or so. 

< Harvesting >

When Flowers dry, it is time for me to collect them. It is easy.  

Hold flower stems at the top, and pull all flowers down.

All those Shiso Flowers are separate from stwigs.

< Shiso Jio >

This one is from last Summer's Shiso flowers and Sea Salt.

As I said, I use it for Cucumber & Japanese Radish Quick Pickle.

I also sprinkle on Crudite and Soba Salad.

Some times I even sprinkle it over Brown Rice or Oatmeal. 

I also dried Shiso Leaves as well.   

Even thought I can find Fresh Green Shiso Leaves at the Japanese Market all year around, some times it is very handy to have dried Shiso.  I could crumble them over Soba Noodles when I feel like a little taste of Summer in the middle of Winter days.  For me they are an essential flavor when I cook Japanese dishes. Just like a basil for Italians.  

By the way, "Comme Des Garcons" makes Perfume with Shiso.