Shiso, scientifically known as Perilla frutescens, is an aromatic herb belonging to the mint family, Lamiaceae. Commonly known as perilla, beefsteak plant, or Japanese basil, this versatile plant originated in East Asia. It is celebrated for its distinctive and complex flavor profile, which uniquely combines notes of mint, basil, and a subtle hint of anise. Its aromatic qualities and vibrant appearance make it a valued culinary ingredient.
Understanding Shiso Varieties
Two primary varieties are green shiso (Aojiso) and red shiso (Akajiso). Green shiso leaves are bright green with a fresh, minty, slightly peppery, basil-like flavor. It is often used fresh for its crisp texture and invigorating taste. Red shiso has deep reddish-purple leaves, colored by anthocyanin pigments. Its flavor is more robust and earthy, often with notes of anise or cumin.
Culinary Uses of Shiso
Shiso is versatile in Japanese, Korean, and Vietnamese cuisines.
- Fresh green shiso garnishes sushi and sashimi, complementing seafood and cleansing the palate.
- It is also used in salads or as edible wraps for grilled meats, like in Korean barbecue.
- Beyond fresh applications, shiso can be lightly cooked, such as tempura, where it becomes crispy, or added to stir-fries for aromatic depth.
- Red shiso is often used to preserve umeboshi (pickled plums), imparting color and earthy flavor.
- Shiso pickles (shiso no tsukudani) are another popular preserved form.
- The herb also flavors beverages like shiso juice or tea, and enhances rice dishes, soups, and dressings.
Health Benefits of Shiso
Shiso offers a beneficial nutritional profile, containing vitamins A, C, and K, and minerals like calcium and iron. It is also a source of antioxidants, which contribute to overall well-being. Historically, shiso has been used in traditional medicine for various purposes, including its potential anti-inflammatory, anti-allergic, and antimicrobial effects. Its compounds are believed to support digestion and address minor respiratory issues.
When consuming shiso, especially in herbal products or supplements, be aware of potential contaminants. Some regional standards for Perilla frutescens leaves, such as those in Inner Mongolia, specify maximum permissible levels for heavy metals like lead (≤5.0 mg/kg) and cadmium (≤0.3 mg/kg). While shiso does not naturally contain lead, it can absorb heavy metals from contaminated soil. Therefore, sourcing shiso from reputable growers or ensuring clean growing conditions mitigates concerns about lead contamination.
Cultivating Shiso
Shiso is relatively adaptable for home cultivation.
Propagation
It can be propagated from seeds, though germination may benefit from cold stratification. Cuttings can also be rooted.
Light and Soil
Shiso thrives in full sun to partial shade, ideally with at least six hours of direct sunlight daily. It prefers well-draining, rich soil abundant in organic matter. A soil pH between 5.5 and 6.5 is suitable for optimal growth.
Watering and Pests
Consistent watering is necessary to keep the soil moist but not waterlogged. Shiso is resistant to most common pests.
Fertilization and Harvesting
Light fertilization a few times a year can support healthy growth, though compost often suffices. Regularly harvesting leaves by cutting the stem above a pair encourages bushier growth and a continuous supply.