Perilla is either red or green, the red perilla having an anise flavor and is slightly less spicy than the green variety, which tastes more like cinnamon. The leaves, which are rich in calcium and iron, are used for seasoning, coloring, pickling, and garnishing. Shiso leaves can be used whole or cut into strips. Use the flower buds by collecting the seeds at the end of the season to sprinkle on salad and rice. The Japanese, in particular, use the red variety to color umeboshi and pickled ginger. Perilla seeds form an essential part of the famous seven spices of Japan, which originated more than 300 years ago in Kyoto. Green perilla leaves are often wrapped around sushi or served with "sashimi" as a garnish. They also are added to soups, tempura, or dried and sprinkled over rice. Japanese chefs add red perilla to tofu or bean curd dishes or use it wrapped around pieces of meat.
Shiso, also known as Perilla or Beefsteak plant, is an excellent addition to the herb garden. Its complex flavor could become a new favorite withou...View full details
Green Shiso Seeds (Perilla) Heirloom Medicinal Herb. Shiso, also known as Perilla or Beefsteak plant, is an excellent addition to the herb garden. ...View full details
Shiso, Britton Bi-Color (Perilla frutescens) Eye-catching Bi-Color 'Britton' Shiso green leaves with red undersides. Good salad mix item or use lar...View full details
Purple Shiso, also known as Perilla or Beefsteak plant, is an excellent addition to the herb garden. Its complex flavor could become a new favorite...View full details
Shiso, Jeok Ssam (Perilla frutescens) a warm season is annual. This perilla has smaller leaves and a more robust, aromatic flavor than the Japanese...View full details