Shiso, also known as Perilla frutescens, is an herb belonging to the mint family, Lamiaceae. It is native to Southeast Asia and is widely cultivated in East Asia, particularly in Japan, Korea, and China.
There are two main types of shiso: green shiso (aojiso) and red shiso (akajiso).
Green Shiso: Green%20Shiso is known for its refreshing, slightly anise-like flavor. It is often used as a garnish for sashimi and tempura, and can be chopped and added to salads, soups, and noodle dishes. It is also used in making shiso pesto.
Red Shiso: Red%20Shiso has a stronger, more assertive flavor than green shiso. It's primarily used for pickling umeboshi (pickled plums), where it imparts its red color and distinct flavor. It can also be used to color and flavor other pickled vegetables and is occasionally used in teas.
Uses: Beyond culinary uses, shiso has traditional medicinal applications. It's thought to have anti-inflammatory and antioxidant properties. It is sometimes used in herbal remedies for allergies and digestive issues.
Cultivation: Cultivation of Shiso is relatively easy. It prefers well-drained soil and full sun to partial shade. It can be grown from seed or cuttings. Shiso is known to self-seed readily.
Nutritional Value: Shiso is a good source of vitamins and minerals, including vitamin A, vitamin C, calcium, and iron. The seeds are rich in omega-3 fatty acids.
Allergies: Although rare, shiso allergies can occur. If you experience any allergic symptoms after consuming shiso, it's best to consult a doctor.
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