An acquintance of mine brought a load of Japanese basil/shiso
seeds with her from Japan this summer. She grew the lot of them in her back garden, but now has had to dig them up because they won't survive our winters. I ended up with two of them (one green, one purple) and will be trying to grow them as potted plants in my apartment (you never know, right?). We'll be trying the same with a couple of them in my parents' greenhouse.
Anyway, so now I have two plants which may or may not last through the winter, so at the very least I will have to do something with them before then. I know you can use it as seasoning or even fry whole leaves as tempura, but I was wondering if you guys have any tips on particularly tasty uses of/recipes for this herb,
EDIT: I just got a tip from my Japanese teacher and thought I'd share: take a chicken filet and slice it thinly. Sprinkle with salt, pepper and white wine and leave for a few minutes. Wrap each slice in a shiso leave (greener side on the outside). Fry them in a frying pan just long enough to make sure the chicken is done (we don't want salmonella poisoning).