Shiso

I’ve written about so many foods we can grow at home that it is a pleasant surprise to discover yet another option: shiso.

Bicolor shiso (Raffi Kojian) CC BY-SA 3.0

Shiso (Perilla frutescens) is a member of the mint family. This herb from Southeast Asia is called beefsteak plant, rattlesnake weed, and Chinese basil in the US. You can eat the leaves fresh in a salad, stirred into a casserole, or dried and used as a seasoning. They make a tasty garnish, too. And the seed pods can be salted and eaten as a snack.

Green shiso leaves (Zeimusu) CC BY-SA 3.0

Shiso description

Shiso is a substantial plant that can grow 3 feet tall. In Zones 11-12, it can be grown as a perennial. You can also grow it indoors year-round as an edible houseplant or treat it as an annual. The broad leaves have pointed ends and are serrated. There are several varieties of shiso:

• Bicolor shiso (f. discolor)—Green on top, red underneath, flat surface.
• Green shiso (f. viridis)—Green on both sides, flat surface.
• Red shiso (f. purpurea)—Red on both sides, flat surface.
• Ruffled green shiso (f. viridi-crispa)—Green on both sides, ruffled surface. 
• Ruffled red shiso (f. crispa)—Red on both sides, ruffled surface. 
• Variegated shiso (f. rose)—Green and red on both sides, flat surface.

When the stalks dry, they make the sound of a rattlesnake’s rattle when brushed.

Shiso seed pods (USGS Bee Inventory and Monitoring Lab) Public Domain

How to grow shiso

Shiso can be grown from seeds. They should germinate in 14 to 20 days. These plants grow well in partial shade and can handle full sun in mild regions. Treat these plants like basil, pinching the growing tips regularly to encourage bushy growth.

Add this new taste to your kitchen garden or windowsill today.