Shiso (Perilla frutescens)

Description

Shiso (Perilla frutescens) is a vibrant, aromatic annual herb originating from East Asia, highly valued for its culinary, medicinal, and ecological functions. In Australian gardens, it grows best in full sun to part shade, preferring rich, well-drained soils with consistent moisture. It can be grown similarly to basil, thriving during the warmer months and self-seeding easily for future seasons.

There are two main forms commonly grown: green shiso and red shiso. Green shiso has a refreshing, complex flavour often likened to a blend of mint, basil, and citrus, and is widely used fresh in salads, sushi, and herbal teas. Red shiso has a more robust, earthy flavour and is commonly used for pickling (such as in traditional umeboshi plums) and for colouring vinegar or other preserved foods. Both types are edible and offer high nutritional value, being rich in antioxidants, vitamins, and minerals.

Shiso is also known for its traditional medicinal uses, with anecdotal reports suggesting benefits for respiratory health, digestion, and allergic conditions. Scientific studies have explored some of its anti-inflammatory and antioxidant properties, though further research is ongoing.

In permaculture gardens, shiso serves multiple roles: as a dynamic accumulator (drawing nutrients from deeper soil layers), a beneficial insect attractor, and a highly useful culinary herb. It can be allowed to naturalise in garden beds or grown in pots to manage its spread.