Shiso (Perilla frutescens var. crispa f. viridis)

Product description

Shiso is a Japanese herb that plays an important role in the country’s cuisine and history. Shiso became established in Japanese cuisine around 1,000–2,000 years ago, but the species likely originated in China. 

Shiso differs in appearance and flavour from Korean perilla (Perilla frutescens). In particular, the leaves are smaller and have a more minty, nuanced flavour. It has various uses in the Japanese cuisine, including wrapping sashimi (sushi) and as a vegetable or garnish for noodle dishes. though, they can be added to almost any Japanese dish to give it some extra flavour. The flower buds and flowers are called hojiso and are also edible, for example as a garnish. 

The plant is native to a subtropical climate and can be grown in temperate regions as an annual in the garden or as a houseplant. In southern Europe, the species can naturalise locally, so some caution is advised. However, the species does not appear to be invasive in the Netherlands, as is the case, for example, in the US due to the longer growing season. If you plant the species in a garden in southern Europe, it is best to pick (and eat) the flowers to prevent seed formation. The leaves can be harvested after just a few months. Depending on the amount of leaves harvested, the plant can grow to a height of 60–90 cm and then produce small purple flowers. If the main stem is pruned, the plant produces more side stems and thus more edible leaves. The plant grows best in full sun and is somewhat drought-tolerant.

Nowadays, shiso refers only to the crispa variety, but previously this name was used for the species Perilla frutescens in general, now referred to as Korean perilla. 

Sowing description: Sow the seeds in sowing mix and keep the soil constantly slightly moist. Allow to germinate at 20-25grC. Germination usually occurs after a few weeks. If the seeds do not germinate, they can possibly be placed in the fridge and then put back in a warm place. This could help break potential dormancy.