Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Micro Red Shiso
Inventory, 4 oz : 4.00
This item was last sold on : 09/20/17
Micro Red Shiso produces slender purple and green tinged stems approximately 3 to 5 centimeters long. The ovate leaves have a serrated margin and are a reddish-purple in color with dusty green accents. Micro Red Shiso has a flavor that is both earthy and spicy with an aroma that is reminiscent of cinnamon and cloves.
Micro Red Shiso is available year-round.
Red Shiso is perhaps a bit of a misnomer as the herb far more purple than it is red. It also goes by many common names such as "ooba", "Japanese basil", "beefsteak plant" and "rattlesnake weed". Its scientific name is Perilla Frutescens and is of the family Labiatae. All varieties of Shiso are very popular in Japan and Korea. The Japanese have used shiso in herbal medicine for its anti-inflammatory properties.
Micro Red Shiso contains calcium, iron, potassium, antioxidants, and vitamins A and C.
Micro Red Shiso is popular in Japanese cuisine as it offers a subtle flavor and tender texture. Garnish sushi or sashimi with Micro Red Shiso, or pair with familiar Japanese flavors like miso and soba noodles. Make use of Micro Shisos earthy taste by combining it with the sweetness of crab and avocado salad. Other complimentary flavors include, pear, apple, cabbage, lemongrass, onion, lime, wasabi, mint, cilantro, melon, soy sauce, sesame, sea urchin, fried foods, oily fish and rice.
Micro Red Shiso is a very popular garnish for Japanese cuisine. Microgreens are a perfect item for the “Kawaii” (Japanese for “cute”) food trend that has been growing in popularity in 2015. This food trend involves YouTube creators cooking with tiny utensils and recording themselves creating miniature meals, with each video having millions of views.
Shiso is native to East China where it is both cultivated and grows wild. Microgreens were first grown in southern California in the 1990s and was a popular new alternative garnish for upscale restaurant chefs. They are relatively easy to grow in greenhouses and can be harvested about 2 to 3 weeks after planting when they are approximately 5 centimeters in height.
Restaurants currently purchasing this product as an ingredient for their menu.
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