Perilla frutescens -Shiso or Bicolour Koren Perilla

The Bicolour Korean Perilla or Shiso, in Latin Perilla frutescens, sometimes called Nankin Perilla, is an annual plant that can be classified as either a leaf vegetable, an aromatic, a medicinal plant, or an ornamental plant. The leaves of this variety, green with a coppery purple reverse, are truly beautiful. In Asia, it has been cultivated for its highly fragrant leaves, which give traditional cuisine a distinctive aroma. The leaves can be consumed raw in salads and with raw vegetables, but they can also be cooked in soups, served with fish, or used to enhance rice or vegetable dishes. Its flavour, complex and refined, is a delicate blend of basil, mint, cumin, pepper, and lemon balm. Sowing can be done in spring, either in shelters or in autumn. Sowing in seed trays allows for the transplanting of the seedlings into pots once they have reached the 2-3 leaf stage. Harvesting is done from May to September.

Originating from southern China (Himalayas) and Burma, Perilla frutescens is a tender perennial plant that is most often grown as an annual. It belongs to the family of Lamiaceae, just like Coleus, mint, and sage. This hardy plant, which can withstand temperatures as low as -5°C when young, is distinguished by its ornamental foliage, which exudes a remarkable aroma, ranging from cinnamon to basil, lemon balm, and green anise. All parts of the plant are edible. The Nankin Perilla quickly forms a bushy clump that is almost as wide as it is tall, with densely leafy stems reaching about 65cm (26in) in height. Its 10cm (4in) long leaves are opposite on the stem. They are broadly triangular in shape, with serrated margins. They are shiny and rough to the touch, with prominent and pubescent veins on the underside. The flowering, of little interest, takes place in summer, in the form of tiny white flowers grouped in 10cm (4in) long spikes, which are best removed. However, it is nectar-rich and attractive to bees. The plant produces viable seeds that can be sown again in spring.

In cuisine: Shiso is perfect for adding an exotic touch to all your dishes and is ideal for Asian cuisine. It can be used as a green vegetable, with its leaves being used raw in salads. It is also a recognized medicinal plant in Asian pharmacopoeia.

Harvesting: Harvest the leaves as needed.

Storage: Harvest the entire plant, including the flowers, and let it dry for later use.

Gardening tip: Perilla prefers light and moderate humidity, good drainage, and rich soil. Plant it in a sunny location.