Produce Briefs...
Italian Black Summer Truffles
Black summer truffles are more subtle than the winter variety. Shave truffle over cooked potatoes, toss with herbs and a shallot vinaigrette. Thinly shave truffle over scrambled eggs.
Spring Onions
Spring onions are most often utilized raw. The whole onion can be flash blanched and grilled, which brings out more the robust and sweet elements of the onions, and makes them a bolder pair for fish and meats
Grower
MicroGreen red shiso is available year round.
MicroGreen red shiso produces small reddish-purple leaves. The flavor is earthy with a clove overtone.
The red color pigment in the leaves of red shiso is caused by phytochemicals called anthocyanins, also found in cranberries, blackberries, eggplant and red cabbage. Anthocyanins may not yet be as well known as other flavonoids such as lycopene or resveratrol, but, as numerous scientific studies have demonstrated, they are no less beneficial to our health. The enticing reds and purples of anthocyanins flavonoids not only look attractive but have antioxidant action, meaning they help neutralize harmful free radicals. These flavonoids primarily help protect body systems, such as the nervous system, circulatory system and eyesight, mainly because of their anti-inflammatory action. Anthocyanins also have antibacterial/antimicrobial properties which act as natural food preservatives in pickled fruits and vegetable.
Red shiso leaf is used for coloring the pickled plum, or umeboshi. The shiso leaf turns bright red when it reacts with the umezu, the vinegary brine that wells up from the plums after being pickled in their vats. A traditional Korean side dish is kkaennip kimchi, which is shiso leaves tossed with a spicy kimchi sauce and vegetables. Shiso seeds are used as a condiment and spice seasoning in many Asian cuisines.
Shiso is native to East China where it is both cultivated and grows wild. It is also a traditional crop of India, Japan, Korea and Thailand. Shiso, also known as Ooba, can escape cultivation and grow wild in a wide variety of warm habitats and spreads at an invasive pace. In American agriculture it is considered a poisonous weed as the plant has toxins that can be lethal to cattle and horses.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Micro Red Shiso. One
is easiest, three is harder.
| Fresh Origins | Homepage |
Seasons/Availability
MicroGreen red shiso is available year round.
Description/Taste
MicroGreen red shiso produces small reddish-purple leaves. The flavor is earthy with a clove overtone.
Nutritional Value
The red color pigment in the leaves of red shiso is caused by phytochemicals called anthocyanins, also found in cranberries, blackberries, eggplant and red cabbage. Anthocyanins may not yet be as well known as other flavonoids such as lycopene or resveratrol, but, as numerous scientific studies have demonstrated, they are no less beneficial to our health. The enticing reds and purples of anthocyanins flavonoids not only look attractive but have antioxidant action, meaning they help neutralize harmful free radicals. These flavonoids primarily help protect body systems, such as the nervous system, circulatory system and eyesight, mainly because of their anti-inflammatory action. Anthocyanins also have antibacterial/antimicrobial properties which act as natural food preservatives in pickled fruits and vegetable.
Applications
Red shiso leaf is used for coloring the pickled plum, or umeboshi. The shiso leaf turns bright red when it reacts with the umezu, the vinegary brine that wells up from the plums after being pickled in their vats. A traditional Korean side dish is kkaennip kimchi, which is shiso leaves tossed with a spicy kimchi sauce and vegetables. Shiso seeds are used as a condiment and spice seasoning in many Asian cuisines.
Geography/History
Shiso is native to East China where it is both cultivated and grows wild. It is also a traditional crop of India, Japan, Korea and Thailand. Shiso, also known as Ooba, can escape cultivation and grow wild in a wide variety of warm habitats and spreads at an invasive pace. In American agriculture it is considered a poisonous weed as the plant has toxins that can be lethal to cattle and horses.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Stingaree | San Diego CA | 619-544-0867 |
| Marine Room | San Diego CA | 858-551-4676 |
| Hilton San Diego Gaslamp | San Diego CA | 619-231-4040 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Analog | San Diego CA | 619-233-1183 |
| Crosby National Golf Club LLC | Rancho Santa Fe CA | 858-227-0172 |
| Marriott Marina Kitchen | San Diego CA | 619-234-1500 x6113 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
Recipe Ideas
Recipes that include Micro Red Shiso. One
is easiest, three is harder.| Tablefare |
|
Shiso Sorbet with Mango and Grains of Paradise |
