Bapbi

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  • in reply to: Kaenip, perilla leaves#79194
    Bapbi
    Participant

    And one other thing–when I visited Korea we went to the “mixing zone” near the border, and stayed in a small village where we could view the cranes (birds). It was the fall season. In the morning, we were served sautéed or somehow otherwise fried, pods of the perilla plant, lightly dusted with sugar for breakfast. They were crispy. Maangchi–do you know how to make this? It was lovely with tea.
    The wild sesame seeds are nutty and very tasty.

    in reply to: Kaenip, perilla leaves#79193
    Bapbi
    Participant

    I live in Seattle and got my little transplants last spring at H-Mart. They are huge plants now, like 3ft tall. However, the leaves are pretty “tough”, even after pickled–too chewy to enjoy. I think the leaves that are lower down and shaded from full sun, might be better to use and I’m going to try again. The pickled leaves taste delicious, but are not pleasant to eat. Anyone else have this happen? I picked the big leaves that seemed to be the size picked for the 60 leaf video. Maybe this plant should be grown in part shade rather than full sun?

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