Here you will find more information about Shiso from cultivation in your own garden to varieties, taste and use.
If you have ever been to Japan, China, Korea or Southeast Asia, you may have already encountered shiso herb. There are many names for this herb, which is so popular in Asia. Only the synonym Perilla, which is derived from Perilla frutescens, the Latin name for shiso herb, makes sense. Less conclusive names are wild sesame, black nettle, sesame leaf, Japanese basil, kkaennip or in English beefsteak plant, Chinese basil or purple mint. The exact origin of the herb remains uncertain to this day. The origin is assumed to be in the mountain regions of India or China. However, Shiso is found as a wild plant in many different regions of South and Southeast Asia, so its place of origin remains a mystery for now.
How to grow Shiso in your own bed
Shiso is cultivated as an annual and is not hardy. The herb reaches a height of 40 to 70 centimeters and thrives best in a sunny or partially shaded location. The heavily toothed leaves give Shiso its characteristic appearance. In combination with the terminal and lateral inflorescences, it can easily be confused with the Indian Horapa basil (Ocimum tenuiflorum).
Seeds are usually only available in well-stocked garden centers. It is therefore best to order the seeds directly from a specialized dealer on the Internet. The seeds can either be sown on the windowsill at the end of March (germination period: 4-7 days) or directly into the herb bed from mid-April (germination period: 14-21 days). Due to the better controllable conditions, the germination rate on the windowsill is significantly higher.
The seeds are often stratified in the refrigerator for two weeks before sowing. This is supposed to trick the seeds into thinking winter is coming and the subsequent rise in temperature will encourage germination. It has then proven useful to water the seeds for 24 hours. After sowing, the temperature should be between 18-22°C. It is important that the seedsnever dry out as this can significantly delay germination. Shiso specialists recommend covering the seeds with newspaper or a layer of multi-ply paper towels.
One or two plants are usually sufficient for domestic use. However, if you want to make shiso pesto, you should already cultivate six to eight plants. Shiso can be grown well in 4-7 liter pots, although the plant usually only reaches its maximum size outdoors. A high-quality soil such as our peat-free Plantura organic universal soil is recommended for the pot. In general, green shiso usually grows faster and stronger than red ones. The herb likes it warm, light and slightly moist and is quite similar to basil culture.
With a height of 20 to 30 centimetres, the leader can be shortened. As a result, the plant becomes nice and bushy. The inflorescences can be removed if you choose. The plant flowers in late summer and autumn, when the days are getting shorter. Most of the time, the seeds sow themselves and new plants germinate the following year. In our experience, the seed is hardy even in milder regions of Germany.
Shiso varieties and their uses
Sisho (syn. Perilla, lat. Perilla frutescens) is used in various ways in Asian cuisine. The leaves of the green Shiso (Japanese Aojiso, Latin Perilla frutescens var. crispa) are used as an accompaniment to sashimi, salads and meat. The green leaves should also not be missing with cold pasta and tofu dishes. An aromatic herb mustard and a kind of pesto are also made from the leaves.
The red to purple shiso varieties (Japanese Akajiso, lat. Perilla frutescens var. purpurascens) are a bit more bitter. They are sometimes also served with sashimi, but above all they are indispensable for preserved umeboshi, a fruit closely related to the apricot. The leaves of the red shiso varieties are often pickled, blanched or otherwise processed in order to reduce the slightly bitter taste.
In addition to the green and red Shiso, there is another less well-known variety. Perilla frutescens var. japonica also called egoma in Japan and deul-ggeh in Korea, is not a classic shiso herb. Unlike the two common species, Egoma has a smooth leaf surface. Usually not the leaves are processed, but the seeds of the egoma. The oil produced from this is rich in omega-3 and 6 fatty acids and is said to be very he alth-promotingbe.
So far, shiso has mostly been used in the form of red-green shiso cress as a decorative garnish for various dishes.
Flavour and ingredients of Shiso
The taste differs depending on the variety and type. In general, the green varieties tend to have a lemony note. The taste is often compared to lemon balm and parsley. The taste of the red-purple varieties is more similar to the mint known in our latitudes. Some gourmets also describe light nuances of cumin and anise.
The seeds contain omega-3 and omega-6 fatty acids in the form of linoleic and linoleic acid. Red shiso contains many anthocyanins, which are valued for their antioxidant properties. In Japanese medicine, Shiso is said to have an antispasmodic and cholesterol-lowering effect. A tea or brew is also made from the leaves to treat colds.
Diseases and Pests
The shiso herb is very resistant to diseases. We have never observed a fungal or insect infestation. However, snails love the herb - very similar to basil.
Another tip: Shiso herb should not be planted near a pond, since the perilla secretes substances that fish and other cold-blooded animals do not get.
If you like Asian cooking, you can't avoid exotic vegetables. In this article you will find some Asian vegetables that we also grow.