Shiso, also known as Korean perilla, is an herb that is popular in Korean and Japanese cuisine. It has a distinctive flavor that is both sweet and savory, with hints of cinnamon, clove, and mint.
Shiso plants have large, flat, green leaves with purple undersides. They can grow up to 3 feet tall and are often grown as ornamental plants as well as for their culinary uses.
Shiso prefers temperate climates and can tolerate a range of temperatures. It can be grown in full sun or partial shade, and prefers temperatures between 60-75°F (15-24°C) for optimal growth. Shiso can tolerate some heat and humidity, but it should be protected from frost and freezing temperatures. In cooler climates, shiso can be grown in a greenhouse or indoors to extend the growing season. It requires well-drained soil and regular watering, particularly during hot and dry weather. Shiso can be grown from seeds or cuttings and should be planted in the spring after the last frost.
The leaves of the shiso plant can be harvested throughout the growing season. They are best harvested when the plant is young and the leaves are tender. The leaves can be used fresh or dried for later use.
Shiso is a good source of vitamins and minerals, including vitamin C, calcium, and iron. It also contains antioxidants and anti-inflammatory compounds.
Shiso is commonly used in Korean and Japanese cuisine to add flavor to dishes such as soups, stews, and sushi. It can also be used to make tea and is often used as a garnish.
Shiso has been used in traditional medicine to treat a variety of ailments, including digestive issues, allergies, and asthma. It is also thought to have antibacterial and antiviral properties. Additionally, shiso is high in antioxidants and may help reduce inflammation in the body.