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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.
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Purple Shiso — The Japanese Culinary Herb With a Flavor All Its OwnPurple Shiso (also known as Perilla or Beefsteak Plant) is one of the most disti...
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6 Reviews
Britton Bi-Color Shiso — Giant Green Leaves With Red Undersides and a Mint-Basil-Clove-Cumin FlavorBritton Bi-Color Shiso (Perilla frutescens) is t...
View full detailsGreen Shiso, Heirloom Herb Seeds — Japan's Essential Culinary Herb With Mint-Basil-Anise FlavorGreen Shiso (Perilla frutescens) — also known as Per...
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11 Reviews
Red Shiso, Heirloom Herb Seeds — Japan's Essential Pickling and Coloring Herb With Mint-Basil-Anise FlavorRed Shiso (Perilla frutescens) — also kno...
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2 Reviews
Jeok Ssam Shiso, Heirloom Perilla Seeds — The Vietnamese Perilla With Smaller Leaves and More Robust Aromatic Flavor Than Japanese VarietiesJeok Ss...
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