Perilla, a versatile plant known for its flavorful leaves, has more to offer than meets the eye. While many are familiar with perilla leaves, the plant’s flowers, buds, and seeds are also edible and packed with flavor. Let’s dive into the world of perilla flowers and discover their culinary potential.
What are perilla flowers?
Perilla flowers, also known as “hana shiso” or “ho shiso” in Japanese, are the blossoms of the perilla plant. These delicate flowers grow in spikes and can be purple or green, depending on the variety of perilla.
Fun fact: Perilla is part of the mint family, which explains its aromatic qualities!
When to harvest perilla flowers
Timing is crucial when it comes to harvesting perilla flowers. The ideal window is quite brief:
- Harvest when flowers are just beginning to bloom or are about 70-80% open
- Look for short, tender stems
- Aim to pick before the stems become tough and woody
As one gardener puts it, “Blink, and you might miss it! These flowers grow faster than my kids outgrow their shoes.”
Culinary uses of perilla flowers
Perilla flowers are more than just a pretty garnish. Here are some delicious ways to use them [1][2]:
- Sashimi garnish: Add a pop of color and flavor to your favorite raw fish dish
- Tempura: Lightly batter and fry for a crispy, aromatic treat
- Pasta topping: Sprinkle over pasta for a unique twist
- Pickled: Preserve in soy sauce or salt for a tangy condiment
- Herb seasoning: Use as a fresh herb to add depth to various dishes
Storing perilla flowers
These delicate blooms require some TLC to stay fresh. Here are some tips:
- Store with the flower spikes pointing upwards to prevent bending
- Keep in a cool, dark place around 50°F (10°C)
- Wrap loosely in a damp cloth to maintain moisture
One chef jokes, “Treat these flowers like divas – they need the right conditions to perform their best!”
Beyond the flower: Other edible parts of perilla
While we’re focusing on the flowers, it’s worth mentioning that perilla is an edible plant from tip to root:
- Young shoots: Known as “murame” (red perilla) or “aome” (green perilla)
- Leaves: The most commonly used part, great in salads or as a wrap
- Seeds: Can be pickled or used in seasonings
Perilla flower pasta: A simple recipe
Want to try cooking with perilla flowers? Here’s an easy pasta dish to get you started:
- Cook your favorite pasta according to package instructions
- In a pan, sauté garlic and chili flakes in olive oil
- Toss in cooked pasta and a handful of perilla flowers
- Season with salt and pepper to taste
- Finish with a squeeze of lemon juice and a sprinkle of Parmesan cheese
Pro tip: Don’t overcook the perilla flowers – add them at the last minute to preserve their delicate flavor and texture.
Conclusion
Perilla flowers are a hidden gem in the culinary world. With their unique flavor and versatility, they’re worth seeking out for both professional chefs and home cooks alike. So next time you spot perilla in your garden or at the farmers market, don’t forget to look for those beautiful flower spikes!
Remember, as with any new food, it’s always best to start with small amounts to ensure you don’t have any adverse reactions. Happy cooking!
