Green Shiso or Perilla seeds (Perilla frutescens)

The most popular herb in Japanese cuisine. Shiso, also known as Green Perilla or Aojiso, is a lovely plant both as an ornamental and as a food Ornamentally it is grown for its interesting leaves which are crinkly and deeply veined making them stand out if used in a flower bed. Since it can reach 4 feet in height it makes a good back border plant. It is very aromatic and the slightest touch will set off the scent, so don't plant it too close to your deck unless you love the smell. It's tough, it does very well in hot sunny locations but can also thrive in some shade. It needs very little maintenance once established and as an ornamental its pretty drought tolerant. More water is needed if you want to harvest the leaves.
Wildlife don't eat it. Deer and rabbits avoid it. Since it requires short days to flower it produces blooms late in the fall when most other plants have ceased blooming. This makes it ideal for gardens that encourage pollinators as it is a source of nectar when there is little else available. Honey bees, native bees and butterflies flock to the flowers.
There are two major kinds red and green. Each have their own particular aroma and flavor but the basic appearance is mostly the same.

Perilla is hardy to zone 8 (some say 10) In these zones and warmer it can be grown as a perennial. In zones above 8 it is grown as an annual. Green perilla is a very attractive plant with bright to mid green leaves up to four inches long. The leaves have a heavily serrated undulating border and are deeply veined and wrinkled giving them an interesting texture. The plant develops several tall bushy stems with luxuriant leaf growth that can reach 3 feet in height, more if conditions are really favorable. In late summer tall flower spikes arise from the ends of the branches. These can be over a foot long and are covered with small almost tubular flowers that are white to pinkish or mottled with pink. They are not very showy but the butterflies and native bees love them. The plant is grown mainly for its interesting foliage.
Green perilla or true shiso is a very aromatic plant. The aroma is strong and even just moving the stems will create a strong scent in the air. The flavor is hard to describe. It is a combination of cinnamon, anise, basil and some say cloves with a hint of citrus all wrapped into one. It's pretty strong: even chewing a little off one leaf can be enough for some people.

Perilla looks rather like an overgrown nettle or a coleus plant. It is a member of the mint family - as are the others - so the appearance is understandable. Some of its common names reflect this resemblance however its not a mint and not a coleus or a nettle.

Very easy to grow. Can be sown directly in the ground or started indoors for earlier production. Seeds germinate best around 68 F (20 C).
Sowing indoors. Start seeds about 6 weeks before last frost, use good sterile seeding mix in seed trays, individual cells or small pots and place in good bright light. Surface sow or only lightly cover seeds. See general growing instructions for more detailed information. Usually germinate with 8-10 days. Transplant into individual pots once they are large enough to handle and grow on to about 4-5 inches (10-12 cm) tall before transplanting to final location.

Direct sowing. Prepare bed taking care to remove all weeds and ensure surface soil is fine. Only lightly cover seeds and keep moist. If temperatures are warm germination is usually within two weeks but can be longer if temperatures drop below 68 F (20 C) and surface sow the seeds.

Shiso is a tough plant. It can survive in bright hot sunshine but will also do quite well in semi shade. They will grow in almost any soil type that is well drained. Does not do well in heavy clay or waterlogged soils. Does not need any fertilization but add some organic material to the soil before planting and this should be enough. Once established the plant is fairly drought tolerant and can go some time without water. However if leaf production is required for food some water is needed: a soaker hose at the base of the plants is ideal. For prolific leaf growth some water every day is best; for ornamental use twice a week should be sufficient unless there is very little rain.

If bushy plants are desired pinch off the tops to encourage branching. Flowers can be pinched off if leaf production is desired. If allowed to flower, cut flower stalks when finished to prevent self seeding. Plant will seed prolifically if allowed.

Pollinators and wildlife with Green Shiso (Perilla frutescens).
Requires short days to flower so it begins blooming much later in the year than many other plants. the flowers are smaller but prolific and ladened with nectar and pollen which makes them a magnate for butterflies, bees, especially bumble bees and honey bees plus a whole lot of other beneficial insects. Sometimes humming birds will use them but in many cooler climates they have migrated south before this flowers.
Due to its aromatic leaves its not bothered by other wildlife eating it and there are not that many pests either.

Leaves can be harvested once the plants reach 12 inches (30 cm) in height. Pinch out the tops of the plant to encourage the plant to bush out. This produces more leaves. Young leaves tend to have a less spicy flavor while older leaves have more bite. Whole branches can be removed if more leaves are needed. Remove them with garden snips if possible. Don't break the branches off as this will damage the plant and reduce harvest, possibly even kill the plant.
If drying for later use, take whole branches of leaves just before flowering when the flavor is at its peak. Cut the whole stems, bunch and hang upside down in a warm dry dark space until dry. Then strip the leaves from the stalks and store in air tight containers in a cool dark place to retain the flavour as long as possible.
If harvesting seed use a large bin to collect whole branches at one time.

This plant is extremely popular in Japanese and Korean cooking and often referred to as Aojiso. The green leaves area used fresh in dishes that western culture would use basil or mint. Described by many Japanese chefs as curry like flavor and a combination of cumin, cilantro, parsley with a hint of cinnamon, with a strong minty flavor. It is used to flavor rice, fish, soups and vegetables as garnish and as an onigiri wrap. Chopped they are used in stir fries, tempura, tofu, with cold noodles and salads.
Seedlings are added to salads, older leaves are used as a garnish or flavoring in many dishes. The older leaves are also salted and used as a condiment for tofu and as a garnish for tempura; it also makes a nice pesto. They are one of the ingredients in 'Shichimi' or 'seven spice' mixture. Essential oils extracted from the plant are also used as a food flavoring in candies and sauces.

Virtually all the plant is used in Oriental medicine. It is considered a warming herb and has a lot of different properties. The leaves are used to treat colds, chest stuffiness, vomiting, abdominal pain, lung infections, influenza prevention and many others. The juice of the leaves is applied to cuts and wounds. The seeds are used internally in the treatment of asthma, colds and chills, nausea, abdominal pain, food poisoning and allergic reactions (especially from seafood), bronchitis and constipation.
The crushed leaves rubbed onto the skin serve as an insect repellant; it is reported to be especially effective against ticks
Perilla Oil is obtained by pressing the seeds of perilla, which contain 35 to 45 percent oil. It is most commonly used in Asia where it is valued more for its medicinal benefit as it is a very rich source of omega-3 fatty acid.

The oil is also used as a drying oil (similar to tung oil or linseed oil) for paints and varnishes. It can also be used as a fuel.
Flower spikes can be dried and used in floral arrangements. They can be spray painted and used as a filler plant.

The plant contains perilla ketone, which is known to produce pulmonary edema in some animals. All parts of the plant are toxic even when dried but fresh plant material is the greatest risk. Do not grow this plant around livestock.

Other names
Ppurple mint, Japanese basil, wild coleus, Rattlesnake Weed, Beefsteak Plant, Ooba, perilla leaf, perilla, Aojiso