Many herbs and vegetables popular in China, Japan and Korea can easily be grown in the United States, which makes it possible to grow them for use in your own kitchen.
Below is just one example: shiso. This plant, also sold as perilla, is a Japanese culinary herb that has many uses. It can be wrapped around sushi, or served with sashimi as a garnish. For more examples, check out our other vegetable photos.
Have a lot of shiso? One fun use for this plant is to turn it into a tart beverage.
Scroll down to see the recipe for how to make it, from CEAS Assistant Director Ayako Mizumura.
Shiso 400 g (Either purple or green shiso types may be used.)
Water 2000 ml
Honey 300-600 g (according to desired sweetness)
Vinegar 300-500 ml (also to taste)
Wash and drain the shiso leaves. Bring water to a boil and add shiso. Stir, and leave on medium high heat for 5 to 10 minutes to extract the shiso juice. With purple shiso, the water will turn bright pink. Add honey and vinegar. This juice forms a concentrate. Chill, and then dilute with plain or sparkling water to taste.