The Japanese herb, shiso is known as perilla frutescens and is sometimes referred to as beefsteak plant, Chinese basil or purple mint. At wasabi crop we sell the Green Perilla (Perilla frutescens var. crispa) and the Red Perilla (Perilla frutescens).
Shiso Perilla is a great plant to grow in your herb garden, especially its ruffled, green leaves. The Shiso green Perilla is widely used in cooking and belongs to the mint family. However, it is hard to describe the taste and resembles a fusion of coriander, basil, cinnamon, anise, with a hint of citrus. It’s a unique taste and you will get addicted to this beautiful herb. These shiso leaves can be used fresh in salads to provide a sweet after-taste or an unusual garnish.
Perilla is known as Shiso in Japanese and kkaennip or ggaenip in Korean. It is a herb used in many recipes, including beverages such as the traditional Cuban highball the mojitos. Also, Shiso Perilla juice is a great way to incorporate Shiso Perilla into a daily diet or health regimen.
Also, shiso perilla is rich in nutrients and contains vitamin C, supporting vision and cardiovascular. In addition, it provides a source of calcium, potassium, iron, vitamins A and B2 (riboflavin).
NOTE: Shiso leaves are toxic to cows, dogs and other livestock.
However, the perilla red and purple forms are used in pickling to give a violet tinge to your Japanese sour plum pickle. Even more interesting, the baby leaves make a superb garnish.
What is a Shiso Perrilla Herb?
Shiso is a common ingredient in Japanese cuisine, and there are two types: Aojiso (the green Perilla) and Akajiso (the red Perilla). The natural oil from the perilla mint has been an excellent source of omega-3 fatty acids and rosmarinic acid, which has anti-inflammatory properties.
The Shiso herb is used in Japanese cooking and the botanical name is Perilla frutescens var. crispa.
There are two types of Shiso the green and red plants.
Red Shiso is mainly used to make umeboshi pickled plums and types of pickles. However, the red Shiso can not be consumed raw because they are too bitter and have to be salted and blanched.
Green Shiso can be used as a garnish or as an onigiri wrap. It can also be shredded and add extra seasoning to your cold noodles or tofu. It makes a great addition to your fresh salads. The Shiso has a slightly minty taste and makes an excellent pesto. Furthermore, the sprouts (seedlings) can be used as a garnish on salads and cold tofu or any cuisine. The shiso plant has a characteristic square, free branched stems. These leafy stems from shiso perilla make refreshing teas and tasty soups and salads common in sushi dishes. The Shiso herb is an aromatic garden plant that will produce a fantastic minty scent in your back garden.
Why not try some Perilla?