Make every meal a cooking adventure with hard-to-find and flavorful herbs used in traditional and modern Japanese cooking. Includes instructions for making your own sushi and miso soup.
Mitsuba (2) • Red Shiso • Green Shiso • Nira Chives • Cress •
Shungiku (chrysanthemum).
Provides continuous harvests for four to six months, begin harvesting in about four weeks.
