Shiso - exotic Japanese basil
By relache
Sometimes nicknamed "Japanese basil"
Shiso is an herb which is most known for being a part of Japanese sushi cuisine. Sometimes called "perilla" (which comes from its Latin name Perilla frutescens) this jagged-edge leaf is what inspired those funky plastic leaves you always get in ready-made sushi packs at the supermarket. There are different color varieties, and the flavor isn't something that can be pinned down succinctly. Shiso has been described as having a mix of flavors, with hints of basil, mint and cumin most often cited, but really it just tastes like itself.
In sushi, the leaves are most often incorporated into roll-style concoctions or used as a decorative garnish. You can also find them delicately fried in tempura. Mixing the red leaves in with pickled ginger can turn the whitish root pink, and shiso is what gives umeboshi plums their reddish color as well. Some of the more nouveau uses in modern cooking for shiso are as a pesto or in martinis and mojitos.
Shiso Seeds
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200 GREEN SHISO SEEDS - Perilla Frutescens- Asian Herb
Current Bid: $1.99
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1 Bag 30 seeds Perilla Japanese Shiso frutescens D023
Current Bid: $.99
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700 GREEN SHISO SEEDS - Perilla Frutescens- Asian Herb
Current Bid: $2.49
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300 RED SHISO SEEDS - Perilla Frutescens- Asian Herb
Current Bid: $1.99
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Growing Shiso
If you want to grow your own shiso, it's much like growing other herbs. You can start from seeds or seedlings, and grow the plants either in containers or in the ground. Mixed sun to full sun works well. As with other herbs, be sure they don't get too much sun as this can lead them to bolt (flower) which will shorten their growing season.
There are both green and red/purple varieties of shiso and each has a slightly different flavor. You should taste/eat both before growing or do some usage research so that you can determine which variety is better-suited for how you'd like to use it.
- How to Prepare Red Shiso Leaves for Pickling Ume Plums - How to prepare aka shiso for making umebosh
Intructions on how to prepare red shiso leaves (red perilla) for pickling ume plums - making umeboshi. - Preserving shiso, basil, lemon verbena, and other herbs | Just Hungry
Just Hungry is a food site dedicated to Japanese home cooking recipes for people living outside of Japan and healthy and delicious eating. - Obachan's Kitchen & Balcony Garden: Home-made Shiso Drink
This traditional Japanese drink is made from red shiso leaves as a summer treat. - Simple Recipes: Shiso/Perilla Flowers and Leaves
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 | Amazon Price: $24.83 List Price: $32.28 |
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Preserving Shiso
There are a variety of ways to use shiso, or to save it for later use. You may wish to try a few of them to find which work best for how you cook and what gives you the flavors you like best.
Drying - As with most leafy herbs, shiso is recommended as best used fresh, but can also be dried for later use. Leaves can be dried in a dehydrator or preserved in salt. They can be left whole or ground into powder.
Puree - If you crush the leaves in a blender or food processor, they turn into a paste. This can be frozen for later use. Freeze in ice cube trays if you want to have premeasured chunks, or put into a plastic freezer bag that allows you to flatten the shiso into a thin layer. This will let you break off a piece of the frozen puree as needed.
Pesto - This is another method of preparation that freezes well. Blend or food process the shiso leaves in place of basil in your favorite recipe and freeze with a thin layer of olive oil on top to preserve color.
Harvesting Shiso
Cooking With Shiso
- The Allure of Shiso | Breakaway Cook
Cooking with shiso, the wonderful Japanese herb - Eat Me Drink Me Shiso Ceviche
Eat Me Drink Me creates some Fusion love with Shiso Ceviche - Shiso Miso
A classic home-cooking use for fresh shiso.
A Refreshing Shiso Drink
I found a variety of sites that discussed making a concentrate from red shiso that was then diluted to make a sweet drink. However, many of those sites didn't list an exact recipe, and some that did called for both massive amounts of shiso and sugar. So I improvised, especially as I didn't have a pound of shiso (maybe next year). Here's what I worked out, and it's pretty darn tasty too.
For each 50g of shiso leaves you will want
- 1 cup of water
- 2 oz of sugar or honey
- 1/3 tsp of citric acid or lemon juice
Measure out all your ingredients before you begin. Bring the water to a boil and add in the shiso leaves. They will wilt rather rapidly which will let you get a lot of leaves into not-a-lot-of-water. Boil for 10 minutes. The red leaves will lose their color (turning green) and the water will turn a dark purple color.
After the 10 minutes is up, turn off the heat and add the sweetener and citric/lemon. The water color will shift to a bright reddish-pink. Let the leaves continue to steep for another 10 minutes. Then strain the liquid, being sure to squeeze or press the leaves to extract all the fluid. This is your shiso concentrate. Keep this in a bottle in the fridge. To drink, you will want to dilute this with 2-3 times plain or sparkling water.
How Do You Like To Cook With Shiso?
Hi a brilliant hub and thanks for sharing with us.
Takecare and have a great day.
Eiddwen.
Thanks for the info sounds delicious.
Love this! Very informative!
Japanese basil is very unique. It is my fist time to hear this herb. Thanks a lot for your sharing !
I have never eat Shiso before.. I should try one day. :-) May be next week?
Nice to learn about shiso.
I happen to love Basil. They have this amazing olive oil with Basil at Wholefoods I always buy. Great hub. :)
Interesting. I've never heard of shiso but saw perilla leaves for sale in my local grocery store. The two look different though.
Never heard of shiso. Thanks for the very interesting read and all the great info.
Hi! I love the stuff and grow it in my garden. It's a beautiful ornamental too. Talk about coincidence, I too have a hub in the works about how Shiso (perilla) is a great antioxidant. Rated up Relache!
I also have never seen this for sale so I don't know if I have had it or not. Interesting stuff
YOou taught me something new. Thank You
You can buy seeds or the herb from this very web page.
Does anyone know where to buy it online? I can't find it where I live.
I love Sushi, but never have a clue on their ingredients. If I grow this plant, it would turn yellow very soon :(
I enjoy shiso. I never knew this much about it. Thanks for sharing this most interesting hub. Have a great New Year.
Nice hub. I'm a big fan of shiso. I love shiso mixed with umeboshi on rice. yummy.
very nice hub just so pithy and too the point your a real pro
Never heard of this herb, but great tips on how to use it. Will be interested to know its many benefits, will there be a part 2? lol
Good info, I enjoyed reading this hub.
Great, informative hub. I have never seen this herb for sale. I'm not sure if it will grow in the cool, arid climate of Wyoming. But I bet I can buy it online.
Namaste.
The use of herbs plays a very big part in my cooking so always glad to see new ones. Love basil ordinary or Thai, so I can't wait to try this, though I have yet to see it in Australian stores.
GmaGoldie, how much you sweeten the shiso drink can vary. It can be savory-sweet or sweet-sweet depending on how you mix it up.
I love learning new things. This is a great Hub! I have never seen it for sale or even heard of it - wonderful info.
Is the Shiso sweet drink like a tea? Looks like tea?
Cool - never heard of this herb. Have grown many and love them - will be looking for the seeds
This is very interesting, I have never tried growing this herb but can confirm that freezing herbs in ice cube trays is a great way to get a pre-measured portion for adding to dishes out of season. Thanks for the information, I will maybe try this in my herb patch next year.
i have eaten the Bento lunches. i love them. They are very healthy. Thank you for the hub
Very interesting...thank you for this very new herb. Since I love basil and cumin, I am just dying to try this.
CrazyGata, I don't know. Give it a try and then come back and let us all know!
Thank you for introducing this plant to me and the lots of tips of cooking and freezing.
I like basil so this would fit nicely into a recipe.
Thanks
So does it grow well in the tropics? I grow basil in my backyard, sounds like a treat I could try here as well.
Thanks for the info!
I have eaten this herb in both Spain and Germany but never actually seen it available for sale here in the UK. I may now actually try growing it, as basil does grow very well here, both outside in the Summer and inside in the Winter.
Thanks for the great info and tips,
Gordon
picadilly 2 months ago
You have taught me something new today..and I love to learn..thank you!!!'