命の出汁 – broth of vigour

an adventure in japanese cuisine, an obsession with the izakaya

shiso update – 1

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Well, for a start it’s still alive!!!

We have managed to keep this baby alive now for over a week with simple watering every day and adding a small pile of grains of slow release fertiliser. Overall has perked up since its liberation from the Japanese Grocery Store I purchased it from. The older leaves look ready to pick and the new growths have sprung to life and are more visible as shiso rather than small pointy green things

Like a pair of lunatic new parents we also ran to the local hardware store and purchased it a “crib”. For a mere $30 we grabbed a simple greenhouse structure which sits on the dormant brick barbecue structure in our yard. We have also planted some seeds for a further experiment in ingredients which I will report on later.

So now the two larger leaves are going to end up being used in tonight’s dinner and I am going to pick one of the most healthy leaves and try my hand a raising another plant from a clipping. Sounds a little complicated to me; the things you do for rare ingredients!

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