When I first talked about this beautiful and flavorful plant that I planted in my herb garden last spring, I learned that in Italian it is called basilico della Cina, Chinese basil. You can read more about the variety I have and the use I made of it in this post.
In the photo above, I am focusing on the texture of the leaves, rather than the color, which is what first attracted me to the plant. As I write, I can see my shiso outside the window: it has flowers now and the large leaves are gone.
This is my submission to week #18 edition of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook. Savoring the weekly gallery is highly recommended: it's a very special mid-week treat.
The top photo was shot in color and then converted to sepia.
This post contains the gallery of photos submitted to the event.