Shiso (Perilla)

Shiso is a leafy plant of the mint family (Lamiaceae) which is loved for its natural pest repellent properties. Because of this, they make great companion plants for tomatoes and herbs. Because pollinators are highly attracted to its flowers, you can plant these throughout your garden to encourage more visitation from our pollinating friends. These plants are often used for medicinal and herbal purposes and have strong ties to Japanese culture. You can easily add it to your favorite foods as well. To store, simply dry and grind up if you like. In Asian countries, it is often included in food because of its anti-inflammatory, allergy-fighting, and antioxidant properties.

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.