Perilla frutescens - Shiso, or Red Perilla

The Red Perilla or Shiso, in Latin Perilla frutescens, sometimes called Nankin Red Perilla, has been cultivated for a long time in Asia for its beauty, medicinal properties, and as a leaf vegetable. It is an aromatic annual plant whose leaves are consumed raw in salads and with raw vegetables, but also cooked in a soup, to accompany fish, or to enhance a dish of rice or vegetables. Its flavor, complex and refined, is a skillful blend of basil, mint, cumin, pepper, and lemon balm. Sowing can be done in spring, under cover or in autumn. Sowing in a tray allows transplanting the plants into buckets when they reach the stage of 2-3 leaves. Harvest from May to September.

Originally from southern China (Himalayas) and Burma, Perilla frutescens is a frost-tender perennial plant most often grown as an annual. It belongs to the family of Lamiaceae, just like Coleus, mints, and sages. This hardy plant, up to -5°C when young, is distinguished by its foliage that has a remarkable aroma, ranging from cinnamon, basil, lemon balm, to green anise. All parts of the plant are edible. The Nankin Perilla quickly forms a bushy tuft almost as wide as it is tall, with densely leafy stems reaching about 50cm (20in) in height. Its 10cm (4in) long leaves are opposite on the stem. They are oval-shaped with undulate saw-toothed margins. They are shiny and rough to the touch, and have prominent and pubescent veins on the underside. Their beautiful colour varies in shades of red and their undersides are dark purple. The flowering, of little interest, takes place in summer, in the form of tiny white-tinged flowers, grouped in 10cm (4in) long spikes, which is preferable to remove. However, it is nectar-rich and attractive to bees. The plant produces viable seeds that can be resown in spring.

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

Harvest: Harvest the leaves as needed.

Storage: Harvest the entire plant, in bloom, and let it dry for later use.

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