I watch videos about subsistence gardening, but obviously those gardeners aren't paying New York City real estate prices.
With such a small plot, I can get a bit precious about harvesting. I often have an impulse to put things off until I am going to make something special. But sometimes this is literally counterproductive.
It feels almost mean to decapitate a tiny shiso plant that is only a couple inches tall. Yet within a week or two, the result is obvious: where there was one growing tip, there are now two.
So this week I harvested all the little tops from my shiso plants and enjoyed a dinner strewn with tiny purple and green crowns.
It felt gratuitous. And surprisingly luxurious for an otherwise ordinary meal.
What is your favorite way to eat shiso?
