Shiso

Perilla frutescens var. crispa

herb

Toothed leaves, green or purple, of a plant of the mint family, with a scent between mint, basil and anise; with sushi, in tempura, in salads. They provide rosmarinic acid.

Origin

China and Japan

Season (United States)

all year round · grows in your region

Preparation

The leaves are eaten raw, whole to wrap sushi or a bite, or shredded over rice and salads; they are also fried as tempura, battered on one side only.

Molecules

Rosmarinic acid

Did you know?

In English it is sometimes called the beefsteak plant, as its purple varieties recall the colour of raw meat; its Chinese name, zǐsū, is said to mean “purple plant that revives”.