Perilla frutescens -Shiso or Green Perilla

Green Perilla or Shiso, in Latin Perilla frutescens, sometimes called Nankin Perilla, is an annual plant that can be classified as a leaf vegetable, aromatic, medicinal or ornamental. In Asia, it has been cultivated for its highly fragrant leaves that give a characteristic aroma to cuisine. The leaves can be consumed raw in salads and with raw vegetables, but also cooked in a soup, to accompany fish or enhance a dish of rice or vegetables. Its flavor, complex and refined, is a skillful blend of basil, mint, cumin, pepper, and lemon balm. Sowing can be done in spring, under shelter or in autumn. Sowing in a seed tray allows for transplanting the plants into pots when they have reached the stage of 2-3 leaves. Harvest from May to September.

Originally from southern China (Himalayas) and Burma, Perilla frutescens is a frost-sensitive perennial plant most often cultivated as an annual. It belongs to the family of Lamiaceae, just like Coleus, mints, and salvias. This hardy plant, up to -5°C when young, is distinguished by its foliage, which has a remarkable aroma, ranging from cinnamon, basil, lemon balm to green anise. All parts of the plant are edible. The Nankin perilla quickly forms a bushy clump almost as wide as it is tall, made up of densely leafy stems reaching about 50cm (20in) in height. Its 10cm (4in) long leaves are opposite on the stem. They are oval-shaped with undulate serrated margins. They are shiny and rough to the touch, with prominent and pubescent veins on the underside. The flowering, of little interest, takes place in summer, in the form of tiny white-tinted flowers, gathered in 10cm (4in) long spikes, which are best removed. However, it is nectar-bearing and honey-producing. The plant produces viable seeds that can be resown in spring.

In cuisine: Shiso is ideal for adding a touch of exoticism to all your dishes and perfect for Asian cuisine. It is used as a green vegetable where its leaves can be used raw in salads. It is also a recognized medicinal plant in Asian pharmacopoeia.

Harvest: Harvest the leaves as needed.

Storage: Harvest the entire plant, in flower, and let it dry for later use.

Gardener's tip: Perilla prefers light and moderate humidity, good drainage, and rich soil. Plant it in a sunny location.