shiso

the first time I saw shiso I wasn't drawn toward putting it in my food. I had never tasted it and plants with pointy edges, I had found out the hard way, were generally not to be touched. shiso is very delicate though, and its flavour strong. It's a fabulous herb for cooking and seasoning - often eaten as tempura, cut up into salads or I use it in pasta. the purple type is used to make umeboshi (pickled plums). try it out if you haven't - it's a taste sensation. perhaps somewhere between fennel and oregano on the tongue-o-meter.