Shiso Seeds and Flowers

seeds and flowers are also edible - pick while seeds are hard and round

Ingredients:

• Shiso seeds

• Salt

Directions:

1. Scrape the seeds off of the stems. Better to use gloves to avoid coloring your hands.

2. Boil in salted water for a few minutes, then drain the water, rinse and squeeze lightly

3. Mix with plenty of salt and keep in a glass jar (up to a few months)

4. Just before using, rinse off the salt and pat dry

Note:

• After summer when the seiason for shiso leaves are ending, you will see flowers and seeds. Pick before they turn brown.

• Use as topping of rice, tofu, add on any salad, etc...

• Can be simmered in soy sauce, mirin, sake and keep in a jar as tsukudani pickles