Organic shiso grown in Italy is now available. This aromatic plant, also known as Japanese basil, is an important ingredient in the preparation of sushi and kombucha, especially popular for high-end preparations. After years of experimentation, trials, and natural selection of the best plants, L'Orto di Mimì grows both red and green shiso, so much so that it is possible to say that an Italian shiso has been born.
 © L'ORTO DI MIMI' |  © L'ORTO DI MIMI' |
This plant, hitherto closely linked to Japan on a par with wasabi, is now being cultivated at L'Orto di Mimì, in the province of Brescia. The company was set up by chef Antonio D'Angelo (photo above) and was recently awarded the European prize for the best certified organic "Japanese Farm". The plant belongs to the Lamiaceae family and is an aromatic herb with jagged leaves and a distinctive scent, somewhere between basil, mint, and aniseed, capable of adding character to any dish.
© L'ORTO DI MIMI'
The scientific head of the project is Andrea Tessadrelli, who explains the details of this difficult and complex cultivation. "The red shiso variety, which we have named Titan Red, was selected by us at L'Orto di Mimì after research that lasted over 4 years, and which included stimulation and foliar fertilisation with micro and macroelements to make the colour a very deep red that does not change depending on the temperature. It is therefore an improved variety also distinguished by the tenderness of the leaf blade."
 © L'ORTO DI MIMI' |  © L'ORTO DI MIMI' |
Shiso production will continue in cold greenhouses until late November. "We have both dried leaves and pre-developed plants so leaves can be harvested autonomously. Each plant produces over a hundred leaves per cycle, and our market is expanding not only to Italy but abroad as well."
Cultivated varieties include green shiso, more herbaceous and delicate, and perfect for salads, sushi, ceviche, and infusions, and red shiso, more tannic and pungent and ideal for fermenting, marinating, or creating syrups and natural drinks.
 © L'ORTO DI MIMI' |  © L'ORTO DI MIMI' |
Cultivating shiso in the Po Valley immediately seemed like a difficult undertaking, but the stubbornness of D'Angelo and his collaborators prevailed: "It certainly wasn't easy, but we achieved our goal, and now we have a locally grown, organic aromatic herb with the organoleptic characteristics required by the market."
For more information:
L'Orto di Mimì
Via Macina, 25030
Castel Mella (Brescia)
lortodimimi@gmail.com
www.lortodimimi.com