PURPLE SHISO
Flavor is a combination of citrus and cinnamon, with a slight undertone of anise.
Shiso is common in sushi restaurants. The dark purple Shiso is used by Japanese chefs for garnishing Donburi Japanese bowl dishes, Chilled tofu, Tempura served with sashimi, sushi rolls and more.
Benefits:
Helps in lower cholesterol
Lower the risk of growing cancer
It can reduce stomach discomfort
Great antioxidant, anti-allergic, anti- inflammatory and anti- depressant.
Nutrients:
Rich in Vitamin B and Biotin
How to use?
Raw, Infused and Garnish
Dishes:
Great seasoning for fish, chicken, beef, sushi, salad and pastry.
How to maintain?
Slightly water the punnets with fresh water on daily basis. They are to be stored in the refrigerator.
*Source: Journal of Agricultural and Food Chemistry
Flavor is a combination of citrus and cinnamon, with a slight undertone of anise.
Shiso is common in sushi restaurants. The dark purple Shiso is used by Japanese chefs for garnishing Donburi Japanese bowl dishes, Chilled tofu, Tempura served with sashimi, sushi rolls and more.
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Slightly water the punnets with fresh water on daily basis. They are to be stored in the refrigerator.*Source: Journal of Agricultural and Food Chemistry
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RED RADISH
Packed with a mustardy bite, it pairs well with shellfish and cream-based sauces.
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Slightly water the punnets with fresh water on daily basis. They are to be stored in the refrigerator.*Source: Journal of Agricultural and Food Chemistry
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SORREL
Sharp tangy flavor, lemony
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Slightly water the punnets with fresh water on daily basis. They are to be stored in the refrigerator.*Source: Journal of Agricultural and Food Chemistry
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