Red Shiso/Perilla Seeds - (Perilla frutescens var. crispa)

Red Shiso/Perilla – Basil’s Aromatic Asian Cousin 

In gardens often filled with the familiar notes of basil, mint, and parsley, Red Shiso stands out as a compelling contradiction - an intriguing new character to welcome into your landscape. To the eye, its striking, deep purple-red foliage offers dramatic ornamental beauty. To the nose and palate, it offers a unique sensory experience, a complex fusion of cinnamon, clove, anise, and citrus that defies simple description. For millennia, this revered Asian herb has been more than just an ingredient - it has been a cornerstone of culinary tradition, a plant where unique flavor and deep utility are one and the same.

Details

A distinctive member of the mint family, Red Shiso is known for its rich color and unique aromatic profile. Its other common names include Perilla Mint, Purple Mint, Chinese Basil, and the evocative "rattlesnake weed," given for the rattling sound its dried stalks make. Its full scientific name, Perilla frutescens var. crispa, is a critical classification, as it distinguishes this culinary variety from its oil-seed relative. You’ll recognize the crispa variety by its beautiful, crinkled leaves that are deeply serrated, can grow up to four inches long, and range in color from vibrant magenta to a dark, moody purple-red.

The plant has a vigorous, branching habit, typically reaching a mature height of 1 to 3 feet with a spread of 1 to 1.5 feet. As a short-day plant, its flowering is triggered by the decreasing light of late summer, when it produces spikes of small, two-lipped flowers that are a vital nectar source for late-season pollinators. Red Shiso is an excellent candidate for container gardening, which offers you the advantage of controlling its spread. You can start a young plant in a pot that is at least 6 inches deep and wide, though you will likely need to move it to a larger container as it matures. Be aware that soil in containers dries out much more quickly, so your potted shiso will require more frequent watering. For gardeners in USDA Zones colder than 10, growing in a container also allows you to overwinter the plant indoors. Simply bring the pot inside before the first frost and place it in a very sunny window or under a grow light to maintain it as a houseplant through the winter.

History

When you plant Red Shiso, you are growing an herb with a history stretching back millennia. All forms of perilla are cultivated descendants of wild species native to the mountainous regions of China and India. The earliest documented use of shiso dates back more than 2,000 years to China's Western Han Dynasty. Its first major journey was to Japan around the 8th or 9th century where, surprisingly, it was initially prized not for its leaves, but for the lamp oil pressed from its seeds. Over time, its culinary properties were embraced, and it became an essential part of the Japanese kitchen. The red variety, akajiso, was particularly valued for its ability to impart its magnificent color and flavor to iconic preserved foods like umeboshi (pickled plums). Centuries later, it was introduced to the West, first arriving in England as an ornamental in 1855 and then in the United States in the 1860s, carried in the belongings of Asian immigrants.

Uses

In the kitchen, Red Shiso is celebrated for its unique and powerful flavor profile - a singular blend of cinnamon, clove, and anise with hints of basil and mint. Its most famous application is in the making of umeboshi, where the leaves release their rich pigment, staining the plums a beautiful ruby-red. This same coloring effect is used for pickled ginger (beni shoga) and in aka-shiso juice, a brilliantly colored and refreshing summer drink. Another classic use is for yukari, a savory rice seasoning made from the dried, crushed leaves. Beyond these traditional uses, fresh leaves can be steeped for an aromatic tea or used to wrap rice and seafood, while the sprouted seeds (mejiso) make a spicy garnish for soups. Besides being strikingly pretty, it is used as an ingredient in soups, rice, seafood, meat, and vegetable dishes, as a spice, as a dye, and even as an oil.

The dried leaves and blossoms also make a delicious, intensely colored tea in cooler weather; fresh leaves are juiced, added to sorbets, used for the deep red color in pickled eggs and ginger, and used instead of fresh basil leaves to make an outstanding pesto. The color, interest, and flavor it adds to green salads, roasted or stir-fried vegetables, or even in simple scrambled eggs make this a go-to, must-grow herb.

Red Shiso's value extends beyond the kitchen; its striking deep-purple, frilly foliage makes it a highly desirable ornamental plant, adding dramatic color and texture to garden beds and containers. Furthermore, its late-season flowers are a powerful attractant for pollinators like butterflies, making it a functional addition to any garden.

Companion Planting

Red Shiso is a vigorous grower and a generous neighbor in your garden. Its strong, complex aroma can help to confuse and repel pests like aphids and cabbage moths, making it a good companion for brassicas like broccoli and cabbage. 

Be mindful, however, that Red Shiso is a prolific self-seeder. This trait can be a benefit if you want to establish a permanent, low-maintenance patch of this useful herb, but it is a key factor to consider when choosing its location.

Planting and Growing Tips

To maximize your leaf harvest, it is crucial to understand that Red Shiso is a "short-day" plant. It remains in a vegetative state, producing leaves during the long days of summer. Flowering is triggered only by the shortening days of late summer and early fall. Once the plant receives this signal, it switches its focus to reproduction and will not produce new leaves. Therefore, you should plant early in the season to allow the plant to achieve its maximum size before this change occurs.

You can start seeds indoors 4-6 weeks before your last frost date or sow them directly into the garden after the danger of frost has passed. The seeds require light to germinate, so press them lightly onto the surface of the soil rather than burying them. Maintain consistent moisture until germination, which can be slow and sporadic. Once established, shiso is relatively low-maintenance, thriving in well-drained, fertile soil. To encourage a bushier plant, you can pinch back the growing tips, just as you would with basil. 

Harvest Tips

You can begin harvesting leaves as soon as the plant is well-established, typically when it is about 6-8 inches tall. For the best flavor, harvest in the morning after the dew has dried. For use in pickling or making juice, harvest the stems just before the plant flowers, as this is when its color and flavor are most concentrated. In late summer, the tender flower spikes (hojiso) are also edible and can be used fresh as an elegant garnish or fried in tempura batter. 

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