Some varieties, such as the beefsteak plant, are considered invasive in many areas, though true shiso is far less likely to spread, especially if you chop the flowers off before they start to wilt or grow indoors. All species of Perilla are unpretentious, resilient, and self-sowing. This is excellent news if you’re a gardener, but not so much for the environment.

Both red and green shiso have ruffled varieties, where the leaves are slightly crumpled or ruffled. The red shiso cultivars are the most eye-catching and can also be planted as an ornamental shrub, similar to coleus. This perennial plant can grow to a height ranging from 16 to 39 inches (40 to 100cm), producing small, inconspicuous flowers and mint-like leaves. Its foliage can vary in color, from green to red, purple, or bicolor. In fact, there are several varieties of shiso, depending on the coloration. Culinary companions: Shiso has a distinctive taste and aroma which is a flavoring match for Japanese cuisine. Depending on the variety, the flavor may include hints of mint, cinnamon, clove, citrus, cumin, cilantro, and basil.In Japan, where shiso is far more popular, the Korean version is called ‘egoma’, which translates to ‘sesame perilla.’ Meanwhile, Koreans refer to it as “deulkkae,” which means “wild sesame,” and use “ggaetnip” or “soyeop” to refer to Japanese shiso. What are the differences between Japanese and Korean Perilla? Shiso is an annual plant in temperate climates, though it’s possible to grow it indoors throughout the year. Yes, Shiso leaves can be dried for later use. To do so, wash and pat dry the leaves, then hang them in a cool, dry place out of direct sunlight. Once they are fully dry and brittle, store them in an airtight container in a cool, dark place for up to six months. Alternatively, you can dry the leaves in a dehydrator or oven at a low temperature. Does Shiso repel bugs? Once the seeds have germinated, plants should reach full maturity within 70 days. After this point, you should be able to begin harvesting. If temperatures are not ideal, this may take longer. The leaves of shiso have many health benefits. They are rich in antioxidants, calcium, iron, vitamin A and C, and omega-3 fatty acids.

Hardiness: Shiso grows best in warm to hot climates in partial shade; it does not tolerate cold; it is not frost-hardy.Soil preparation: Plant shiso in compost-rich, well-drained soil. Shiso prefers a soil pH of 5.5 to 6.5. Shiso will grow in average soil. Shiso is a herb belonging to the mint family. Its Latin name is Perilla frutescens var. Crispa, but it is known under several common names, such as zǐsū (紫蘇 “purple perilla”) or huíhuísū (回回蘇 “Muslim perilla”) in Chinese, tía tô in Vietnamese, and ggaetnip (깻잎) or soyeop (소엽) in Korean. In traditional Chinese medicine, shiso is used as an anti-inflammatory herb to relieve coughs or asthma symptoms and gastrointestinal ailments such as nausea, vomiting, and abdominal pain. The leaves also have antibacterial properties, so they are often used for skin conditions, such as eczema. What can you cook with shiso? The easiest way to tell red Perilla and purple basil apart is by looking at the leaves. In red Perilla, the leaves often have serrated edges, while purple basil has rounded ones. You can also tell them apart by taste: shiso has a unique aromatic flavor, similar to mint, with a hint of cilantro and spices like cinnamon and anise, and a bitter finish. Meanwhile, purple basil has the unmistakable taste of basil. How to grow shiso

Shiso not only looks great but offers a unique flavor that can bring life to a wide array of dishes. It’s reasonably easy to grow indoors and out, making it a great addition to your garden. Refrigeration: Wrap leaves in a damp paper towel and place in a perforated plastic bag in the crisper; leaves will store for 2 or 3 days. Towards the end of summer, shiso plants will start producing flowers. Although the flowers are edible, they are not as tasty as the leaves, so we recommend snipping them off. This will also prolong the plant’s life and encourage it to produce more leaves. – Is shiso a perennial plant?Shiso is native to India and China, where it grows wild in mountainous regions. Due to its easy growing requirements and unique taste, it is a cultivated herb throughout many Asian regions, and it’s become an essential ingredient in many authentic dishes. Japan is one of the leading producers of shiso. However, you can find it grown in many parts of the world. Winter growing: Shiso is a tender annual that will not grow outdoors in winter. Grow plants in pots indoors in winter. Place plants in a bright window or grow under fluorescent lights. To preserve fresh Shiso leaves, wrap them in damp paper towels and store them in an airtight container in the refrigerator for up to a week. Alternatively, you can freeze the leaves for later use. Conclusion When it comes to flavor, all shiso varieties are mostly the same, although green shiso has a more intense aroma and is the variety primarily used in Asian-style cooking. Is shiso the same as Perilla? Shiso produces smaller leaves than the Korean variety, and it has a more pronounced minty flavor. Korean Perilla has larger, rounded leaves, whereas shiso typically has serrated edges on its leaves. What is the difference between red Perilla and purple basil?