Shiso

Shiso (Perilla frutescens) also is an known as perilla, beefsteak, and Chinese basil. It is commonly used in many types of Asian dishes, and is a member of the mint (Lamiaceae) family. There are two popular varieties, red (or purple) leaf and green leaf. Green shiso is often used as a raw or cooked ingredient in a wide variety of Asian dishes, ranging from Japanese to Vietnamese cooking, while red shiso, (sometimes called purple shiso) is used primarily as a coloring agent for pickled dishes such as ginger. Depending on where it is grown, shiso is considered either a perennial in areas of the US with mild winters, and is grown as an annual elsewhere.

Green shiso has a complex taste that is part citrus, part pungent, with favorable comparisons to cilantro. Shiso can reach up to five feet in height, but normally doesn’t get that tall if grown in a container.

How to Plant
Shiso is grown the same way as basil: full sun, well draining soil, and don’t overwater. If planted in a garden, space the plants out about 12 to 15 inches apart. They can tolerate brief periods of drought, but require regular watering for best results. Shiso doesn’t tolerate cold very well, so be certain the danger of frost has passed before planting.

When the seedlings get to be around 6 inches in height, begin pinching the leaves back to promote a more bushy shape. This also prevents the plant from getting leggy.

Fertilizing
Use a well balanced fertilizer about once a month.

Harvesting
Pluck the leaves as needed for culinary purposes. Once the plant begins to flower, remove the spent blossoms or this prolific self-seeder will spread quickly. Shiso is considered an invasive plant in some parts of the US.

Recommendations for Use
Fresh green shiso leaves are often used as a garnish in some Japanese dishes and when chopped it is used to brighten salads and is used on fish and vegetables as well as sushi.