Why I’m Adding Pickled Shiso to—Well, Everything – Melina Hammer

Living in the pastoral Hudson Valley, I have room to grow things. This year’s garden flourished, and within it, my second season growing red shiso, an herb in the mint family with a floral aroma. In Japanese cooking, red shiso is known best for its rich hue that stains umeboshi, or pickled plums.

It self-seeds freely in my garden and so as a result, I have a lot of it. Not one to waste, I have used it in all manner of things over the growing season: leaves added to ceviche, chopped into grain dishes, piled generously onto salads, as an aromatic in making pickles; paired with pork, chicken, ribs, and more. Then arrived the end of warm days.


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