When life gives you lots of herbs, dry them up and make a seasoning! I knew I wasn’t going to get through all the purple shiso and fresh thyme in my fridge. So I spread them out on a baking sheet and left them on my porch to dry for 2 to 3 days. You can also pop them in a 150F oven for 2 – 4 hours.
Drying herbs not only preserve them but also enhance their flavor. This lemon-herb seasoning is incredibly versatile and adds a touch of purple color. The bright, nutty flavors are best used as a finishing touch on bland foods like popcorn, rice, potatoes, or eggs. You can even mix it with a glug or two olive oil for a bread dip. The seasoning looks particularly eye-catching in a glass jar, perfect to give as a food gift.
~*~ ZESTY SHISO SEASONING ~*~
MAKES: 1/2 CUP ⎪ LEVEL: EASY
Mise en Place
1/2 cup sesame seeds
1/4 cup dried shiso leaves
1/4 cup fresh thyme or 2 tablespoons dried thyme
2 tablespoons coarse salt, to taste
Playlist — Sakanaction
1. ZEST THE LEMONS
Zest the lemons onto a paper towel. Set aside to dry for 15 – 20 minutes.
2. TOAST THE SESAME SEEDS
In a dry skillet over medium-high heat, add the sesame seeds. Constantly shake and stir until the seeds are lightly browned and fragrant, about 1-2 minutes.
3. BLITZ THE SEASONING
Add the dried lemon zest, sesame seeds, dried shiso leaves, thyme, and salt into a food processor or blender. Pulse until shiso leaves are minced.
*ALTERNATE METHOD* If you don’t have a blender or food processor, you can finely chop the shiso and thyme leaves, then combine remaining ingredients in a bowl.
4. SERVE & STORE
Sprinkle on rice, eggs, vegetables, or fish. Store in a sealed container for 3 – 4 months.
~*~ FUIKAKE VARIATION ~*~
In Step 3, pulse sesame seeds, dried shiso leaves, 2 sheets unseasoned roasted nori, and salt.
How would you use purple shiso? Let me know what you’ve cooked and leave a comment below.