AS LOW AS $39/mo with Affirm

SHISO

DAYS TO SPROUT

DAYS TO
SPROUT

7-14 DAYS

MATURES IN

MATURES
IN

50-60 DAYS

TASTE IT FOR

TASTE IT
FOR

8+ WEEKS

CARE & HARVEST

The leaves can be harvested individually, but it’s a good idea to “top” the plant by pruning its main growth tip. This will cause your Shiso to bush up and quickly provide more leafsites for harvesting. *While Shiso fully matured in eight weeks, the leaves can be harvested when the plant is still young and growing.

Just remember to harvest light and keep some leaves behind! Remove flower heads as they form to prevent seeding and encourage more leaf production. 

QUICK FACTS

Shiso is an Asian culinary herb that has been a long standing staple of Chinese herbal medicine. While technically a member of the mint family, Shiso has incredibly broad leaves and a complex flavor that combines savory cumin and nutmeg with lighter herbal notes of mint and anise.

Shiso is broad-leafed, and grows in a structure and style very similar to basil. Shiso does well in warmer climates and can be a fun summer visitor to your Gardyn! Well adapted to full sun or partial shade, place your Shiso near the perimeter of the Gardyn’s center where it can get moderate to high amounts of light.

Shiso leaves are best used raw and fresh from your Gardyn, and can be substituted for basil or mint in most recipes that call for them. The flavor is complex and has been described as savory, citrusy, and herbaceous.

ORIGIN // Shiso is an Asian culinary herb that has been a long standing staple of Chinese herbal medicine. While technically a member of the mint family, Shiso has incredibly broad leaves and a complex flavor that combines savory cumin and nutmeg with lighter herbal notes of mint and anise.

QUALITIES // Shiso is broad-leafed, and grows in a structure and style very similar to basil. Shiso does well in warmer climates and can be a fun summer visitor to your Gardyn! Well adapted to full sun or partial shade, place your Shiso near the perimeter of the Gardyn’s center where it can get moderate to high amounts of light.

USE // Shiso leaves are best used raw and fresh from your Gardyn, and can be substituted for basil or mint in most recipes that call for them. The flavor is complex and has been described as savory, citrusy, and herbaceous.

HARVEST TO PLATE RECIPE

ume shiso pasta

Photo / Recipe Source: Just One Cookbook

INGREDIENTS

  • 8 oz spaghetti 
  • 10-20 shiso leaves
  • 2 cloves garlic
  • ½ shimeji mushrooms
  • 2 umeboshi (Japanese pickled plum)
  • 4 chicken tenders (pre-cut) 
  • ¼ tsp kosher/sea salt 
  • freshly ground black pepper
  • 1 Tbsp all-purpose flour 
  • 2 Tbsp extra-virgin olive oil (1 Tbsp for non stick pan)
  • 1 Tbsp soy sauce
  • ¼ cup shredded nori seaweed (kizami nori)

INSTRUCTIONS

  • Cook spaghetti according to the package instruction in lightly salted boiling water. However, as we will be further cooking spaghetti with the sauce, cook about 1 minute less than the package instruction. Make sure to reserve about ½ cup of pasta cooking water before you drain the spaghetti into a colander.

  • Meanwhile, roll up shiso leaves and julienne into thin strips.

  • Slice garlic and discard the bottom part of buna shimeji mushrooms.

  • Remove a seed from umeboshi and discard. Then mince into small pieces.

  • Slice the chicken tender diagonally into 1 inch pieces (this cutting technique is called “Sogigiri”). Sprinkle salt and pepper.

  • Sprinkle the flour over the chicken and coat it well with your hands.

  • Heat the olive oil on medium high heat and cook garlic until fragrant.

  • Add the chicken and cook until no longer pink. Then cook the shimeji mushrooms till coated with oil.

  • Add ¼ cup of the pasta cooking water, soy sauce, and umeboshi.

  • When the chicken is coated with the sauce, add the spaghetti into the pan.
    Using a tong, coat the spaghetti well with the sauce. If you need more sauce, add the pasta cooking water and soy sauce and adjust the flavor. Season with salt and freshly ground black pepper to your taste.

  • Garnish with shiso leaves and shredded nori on top.