Shiso
Perilla frutescens var. crispa
The red variety of shiso was originally introduced to the West in the middle of the nineteenth century as an ornamental plant. It’s sometimes referred to as “beefsteak plant,” a nickname most likely due to the similarity in color between the red leaves and raw meat.
Seasonality
| J | F | M | A | M | J | J | A | S | O | N | D |
| • | • | • | • | • | • |
Description
Both red and green varieties of shiso are very popular in Japanese cuisine. Shiso leaves are broad with serrated margins and pointed ends. A member of the mint (Lamiaceae) family, Shiso has an herbaceous flavor with hints of citrus, basil, cinnamon, and mint.
Storage tips
Pat the leaves dry before wrapping them up in a paper towel and placing them in a sealed plastic bag. Store the bag in your fridge and use the shiso within 3-5 days.
Culinary tips
- Green varieties (including those with crinkly leaves) can be eaten raw and used as an herb or salad green.
- Red/purple leaf varieties are typically not eaten raw and instead used to dye pickled plums (umeboshi) or are cured in salt.
- Green shiso is commonly used in cold noodle and tofu dishes in addition to being battered and fried into tempura.
- Try mixing the leaves into a salad, sprinkling chopped leaves over a pasta dish, or infusing some into your next cup of green tea.
