shiso salt
Shiso salt is a simple way to capture the bold, complex flavor of one of the most unique herbs in the garden. This recipe transforms fresh shiso leaves into a deeply aromatic finishing salt that adds depth to all kinds of dishes, from rice bowls and grilled vegetables to popcorn, noodles, and even fried eggs. It’s a low-effort, high-reward way to preserve the season’s harvest and give your meals a little something extra.
If you’re new to shiso, also known as perilla, it’s a leafy herb with roots in Japanese and Korean cooking. Its flavor is hard to pin down; some describe it as a mix of mint, basil, and citrus with a savory edge. While not originally native to the Southeast, shiso grows exceptionally well in North Carolina’s climate, making it a wonderful seasonal addition to local farms and gardens. We love it because it brings bold, refreshing character to summer meals and thrives with little input, much like many of our favorite regional herbs.
This homemade shiso salt is easy to make and store, and a little goes a long way. Use it anywhere you want a savory, herbal kick: sprinkled over roasted potatoes, tossed with cucumbers, or stirred into warm rice. You can even rim a cocktail glass with it for a creative twist. It’s a great project to try if you're new to working with shiso and a tasty way to make the most of a special summer ingredient
Photo and recipe adapted from
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shiso salt
prep time: 10 min
drying time: 2 days
4-6 servings
Ingredients
30-40 g shiso leaves
70 g unrefined coarse sea salt
preparation
prep the vegetables.
Wash and dry shiso. Remove hard and thick stems. Shred the shiso roughly with scissors.Blitz up the shiso and salt to a rough and even mixture. Spread the shiso salt to an even layer on a parchment covered sheet pan and leave to dry.
The drying time depends on the humidity around your house - at our place it takes no longer than 2 days to dry the shiso salt. I mix the salt up a few times to make sure it dries evenly. If it's very humid where you live, you might want to dry the salt in an oven set to as low as possible (I dry my herbal salt at 40°c).
Once the salt is dry you can grind it a second time to get a finer result.
Store shiso salt in an airtight glass jar.
Enjoy!
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