Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:126
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:12761264 - Herb and Spice Companion_001-145.indd 127 3/7/15 5:11 pm
(Text)ExOTIC HERBS- 127 –
keep moist, and give plenty of sunlight to help them
germinate.
Water: Regularly, to keep plants consistently moist
Harvest: Snip whole stems from the base of the plant.
Care: Regularly pinch off stems to promote new
growth. Perilla self-seeds freely, so snip off flowers to
control seeding, or let them drop for the following
season.Keep It Fresh
Fresh perilla can be frozen for up to three
weeks (see page 19), then thawed and
added to cooked dishes. Once thawed,
they’ll be too soggy to eat raw. Don’t
freeze if planning to use in salads. Perilla
is often sold dried and added as sea-
soning to rice (see directions on pages
19 –21).In the Kitchen
Dishes: sushi, soups, stir-fries, salads,
noodles, rice, sauces
Prep: Red perilla is almost exclusively
used for pickling and coloring (especially
plums). Green perilla leaves can be used
whole or chopped.
Serve: Wrap whole green leaves around
meat, fish, veggies, or rice. Chop or slice
the leaves and add to salads, soups (like
pho), noodles, rice, and spring rolls.
Korean cooks pickle the leaves with gar-
lic and hot chili peppers to make kimchi.PAIRINGS
Fruits and Vegetables:
cabbage, carrots, celery,
cucumber, daikon radish, leeks,
lettuce, mangoes, mushrooms,
potatoes, shallots, tomatoes,
zucchini
Proteins: beef, cheeses, chicken,
duck, eggs, fish and seafood
Seasonings: basil, chili
peppers, chives, fish sauce, garlic,
ginger, hoisin sauce, lemongrass,
lemon juice, mint, miso paste,
mitsuba, parsley, sansho, sesame
seeds, soy sauce, wasabi,
watercressSUBSTITUTIONS
- Thai basil
- Rau Ram
(Vietnamese mint)
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:126
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:12761264 - Herb and Spice Companion_001-145.indd 127 3/7/15 5:12 pm