Perilla or Shiso (leaves), as many people know it, is an annual herb and the aromatic leaf that is most commonly served with sashimi. While the leaf can add contrast to the raw fish when eaten together it is much more adaptable than this common use. As part of the same plant family as mint and basil it is as versatile as its cousins and can be substituted for both of these herbs in many dishes.

A Versatile Leaf

It is also known as Beefsteak Plant (large leaves of the red variety resemble a piece of steak), Beefsteak Mint, Purple Mint, Japanese Basil, Chinese Basil, Purple Mint, Rattlesnake Weed (the seed pod rattling sound), Summer Coleus, Wild Red Basil, and Wild Sesame. 

There are both green-leafed and red or purple-leafed varieties, which are considered separate species by botanists. Green shiso is available fresh from summer to early winter in Asian markets (although can be grown year round in a hothouse; in HK sold at city'super), while the less common (and less aromatic - more fruity, less minty) is the red/purple shiso, which is more commonly sold pickled than fresh. 

According to folklore the plant was considered to be alive and was held as sacred, sent by God as food and medicine to treat all ailments of man. Anyone caught stepping on the plant would be trampled to death.

Shiso is grown throughout Asia as a crop, while in North America it is mostly considered an invasive weed. No doubt this will change when more chefs begin to use it in non-Asian cuisines.

The plant seems to have different tastes notes for different people. For me it (green variety) has hints of mint and fennel with citrus notes, while others have described it as having the fragrance and taste of anise with an astringency to it. Others think it has a taste of cinnamon, or has a curry-like flavour with a combination of cumin, coriander, parsley, with a hint of cinnamon.

Health Properties

The plant is considered rich in vitamins and minerals, and has anti-inflammatory properties. It is also thought to help preserve and sterilise other foods. 

Shiso is used in traditional Chinese medicine and is considered a stimulant for the immune system. The stems are a traditional remedy for morning sickness, though some say the herb should be avoided by pregnant women.

Oil from the seeds is used in parts of Asia as an edible oil, valued more for its medicinal benefit than its flavour as the oil is a rich source of Omega-3.  

It is used in many Asian countries as a medicinal as an anti-asthmatic, antibacterial, antimicrobial, antipyretic, antiseptic, antispasmodic, carminative, diaphoretic, emollient, expectorant, pectoral, and restorative, have largely been proven by modern science. It is also thought to be good for colds, cough, nausea, vomiting, abdominal pain, constipation, and food poisoning (especially from seafood). 

Varied Uses

In Nepal and India it is called "silam" and the seeds of the plant are ground and mixed with chilli and tomatoes and eaten as a dip.  

In Japan, the purple or red type is used as a natural dye for pickled ginger and umeboshi (pickled plums). Sometimes red shiso is added to tofu and meat dishes. The green variety is often seen as ume shiso maki. It is also battered and served as tempura, used in pickles, as a garnish and in soups. The seeds are often used as part of the famous "seven spices of Japan" mix. 

The Vietnamese use a variety similar to the Japanese but with a greenish bronze on the top and purple underneath. The leaves have a much stronger aroma and hints of apple. It is mostly used as a garnish in a number of dishes. The plant's Korean name is deulkkae or tŭlkkae, which means wild sesame. Cans of pickled leaves with ground red pepper in-between the leaves can be found in Korean food shops.  

In Hunan (China) it is used in fish dishes, added in the final minutes of cooking; it is not used raw or as a garnish.

The flowers (and seeds) are edible and can be used as a garnish, made into a tea or fried to add to a dish.

Create Your Own Recipe

As mentioned it is more common to see green shiso used in Japanese cuisine and dish presentations. I find that it is excellent in salads. Rip up some fresh leaves in a green salad as an unexpected ingredient, or add very finely chopped leaves for just the hint of flavour that will leave guests guessing as to the secret ingredient. 

It also works very well with tomato and would be an interesting replacement for basil in the Italian classic Caprese salad of buffalo mozzarella, tomato, basil, olive oil and salt. It also works well with cucumber, cabbage, fish, chicken, and in pasta dishes or as a pizza topping. Like basil and mint it is best added to cooked dishes at the last minute or added fresh just before serving.

The plants interesting mix of flavour elements means that it can lend itself to a wide variety of dishes so get experimenting. I love it and so am always adding it to whatever I am making when I have fresh leaves on hand. If you come up with your own recipe email me at vicki@womguide.com and I will upload it to the article. To find recipes online simply do a quick google search; using the term "perilla" will result in different recipes than "shiso".