Native to Asia, shiso (Perilla frutescens) is a culinary herb widely used in Japanese, Thai, Korean, and Chinese fare. The beautiful leaves and flowers are both edible, with a minty, basil-like flavor and hints of cumin, clove, and citrus. Red shiso is best known for coloring pickles and umeboshi. Green and bicolored shisos are generally more tender, with a delicate, refreshing quality that is best enjoyed fresh.
Flat-leaf green type with pink tinge on undersides.
Flat-leaf green type.
80 - 85 Days
1 - 4 of