General Description/History

Perilla is most closely associated with Japanese cuisine, although it is also used in other parts of South East Asia. Both green and dark red varieties are grown, of which the green has the stronger flavour. Perilla has a slightly spicy flavour, variously described as somewhere between basil, mint and even anise. A single, perfect leaf may be used as a wrapper for sushi, while red leaves can add colour and flavour to salads. The red leaves are also used to colour pickles pink, while both red and green varieties are popularly served tempura style, combined with pickled sour plums (umeboshi) or rolled with rice and seaweed.

Season: Summer,Autumn,Spring

Botanical Name: Perilla frutescens

Alternative Names: gee so, jen, beefsteak plant, shiso, shiso (green) & aka shiso (red)

Availablity: January,February,March,November,December

Growing Areas: