Hey all,
I am a huge fan of using shiso in salads and chicken dishes but I find it quite difficult to preserve left over shiso leaves for later use as the leaves are very delicate and deteriorate rapidly. I've come across the suggestion of
salting and preserving however I want to maintain a pure flavor.
I'm going to attempt an
infused oil (shiso with grape seed oil) but I am interested in hearing other suggestions.
Cheers,
Aaron
