Other Names: Ao Shiso, Beefsteak plant, Ji Soo, Perilla, Purple Perilla, Shiso, Wild basil, Wild red basil, Chinese basil, Purple mint, Rattlesnake weed, Summer coleus.
Useful gardening information
Perilla is edible and medicinal. The leaves have a very pleasant sweet taste and are used as a spice, cooked as potherbs or fried, and combined with fish, rice, vegetables and soups. It is also chopped and combined with gingerroot, then added to stir-fries, tempuras and salads in many Asian countries. The plant also supplies a nutritious cooking oil from the seed, as well as giving color and flavor to many pickled dishes. In the United States the essential oil of the plant is used as a food flavoring in candies and sauces. It is used as a flavoring in dental products and at one time, it was one of the main ingredients in sarsaparilla. The entire plant is very nutritious, packed with vitamins and minerals.
Seeds require light to germinate and should be covered only with a very thin layer of soil when sowing, but keep soil moist during the germination. For obtaining better and more uniform germination, it is suggested to soak seeds overnight before sowing.
Links to useful information on the web:
How to grow Perilla
HR490 Green Leaved Shiso (Perilla frutescens)
Cinnamon scented leaves with a ginger taste. Used in salads and
is a popular Japanese gourmet vegetable.
HR500 Red Leaved Shiso (Perilla frutescens)
Same as green leafed shiso, but with reddish foliage. Very much
used as a garnish.
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