Shisho is an herb in the mint family native to China and India. It has large leaves of green and deep purple and is very aromatic. Its scent is similar to basil, but not as peppery and with stronger anise notes.

When it's in Season at Hartwood Farm:

Shisho is in season on the farm in mid-summer. You will likely see it in your share once.

Crop Category and What it Tastes Like:

Herbs!

Not only is shisho uniquely beautiful, but it also has a strikingly unique flavor. It is earthy and bright. It has been likened to basil, tarragon, anise, mint, and cilantro.

How to Handle and Store:

It is best stored loosely in a bag in the fridge. It will wilt very quickly, so it’s best used within 3-4 days.

How to Prep for Use:

Gently rinse and spin or pat dry. Cut for desired use.

Ways to Cook and Eat:

Shisho can be used as an herb finish for many dishes. It pairs very well with the sweet, salty, umami flavors of some Asian cuisines.

Quick and Dirty Hangry Farmer Go-To Preparations:

This one is still new to us! We think it’s beautiful interesting, but we are still learning how to best use it. Share your favorite recipes with us if you have some!

Typical time to:

  • Steam—We don't recommend

  • Sauté—We don’t recommend

  • Bake—We don’t recommend

  • Boil—We don't recommend

Our Favorite Recipes:

Watermelon Salad with Cucumbers, Scallions, and Shisho (Feasting at Home)— delicious and bright! A great way to use shisho without it being overpowering