As a child, I used to sit in my father’s Vietnamese herb garden, marveling at the tiá tô (Perilla frutescens) leaves that were green on top and purple underneath. When you rubbed them between your fingers, they released a heady aroma of mint, coriander, and cinnamon.
Also known as perilla or shiso, species of this mint-family herb may be found in Vietnamese, Chinese, Japanese, and Korean markets, and in fields in the eastern United States and Canada, where they have become “invasive” garden escapees.
Some varieties are purely green, but for this recipe, you’ll want to use a type that’s partially or completely purple or red, such as the Vietnamese tiá tô or milder-tasting Japanese akajiso. Boil the leaves, add vinegar to the water, and behold: the mixture will turn the most glorious shade of pink!
Want to know more about perilla’s edible and medicinal benefits? Click here to read the perilla monograph.
Shiso or Tiá Tô Vinegar
Makes 2 cups (470 ml)
1 cup (235 ml) water
1 cup (4 ounces, or 112 g) red perilla leaves
1 cup (235 ml) rice vinegar
1 cup (200 g) sugar
Bring the water to a boil in a small saucepan. Stir in the perilla leaves. Reduce the heat and simmer, uncovered, for 5 minutes. Remove from the heat and let stand for 5 minutes. Strain through a fine-mesh strainer and squeeze the leaves to extract all the liquid; discard the leaves.
Return the liquid to the saucepan and add the vinegar and sugar; the liquid will turn pink. Bring to a simmer over medium-low heat, stirring to dissolve the sugar. Simmer for another minute. Remove from the heat and let cool. Transfer to a clean container with a nonreactive lid (vinegar can corrode metal). Store in the refrigerator for up to 1 month.
Serving suggestion: Make a restorative soda by mixing 1 part vinegar with 4 parts sparkling water. Adjust to taste, and serve immediately.
Recipe from Wild Drinks and Cocktails by Emily Han