Perilla
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| Perilla | ||||||||||||||
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| Missing image Green_shiso_perilla.jpg Green Shiso | ||||||||||||||
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| Perilla frutscens |
Perilla (Perilla frutscens) or Shiso is a perennial herb that is a member of the mint family, Lamiaceae. There are both green-leafed and purple-leafed varieties which are generally recognized as separate species by botanists. The leaves resemble stinging nettle leaves. It is also widely known as the Beefsteak plant. In North America, it is increasingly commonly called by its Japanese name, Shiso.
In North America one of the purple varieties is sometimes known as Purple mint, Chinese basil, or Wild coleus (although it is not a mint, basil or coleus).
China
Perilla is traditionally used in Chinese medicine and has been shown to stimulate interferon activity and thus, the body's immune system.
Japan
The Japanese name for perilla is shiso. The Japanese call the green type aojiso or ōba and often eat it with with sashimi (sliced raw fish). They call the purple type akajiso and use it often to make umeboshi (pickled ume). It is also used as a flavorful herb in a variety of dishes, even as a pizza topping (initially it was used in place of basil).
Although it tastes a little bitter, it smells very good. It is considered rich in minerals and vitamins, and is thought to help preserve and sterilize other foods. The Japanese often eat the green type and sometimes cut into thin strips and enjoy the taste of it in salads, spaghetti, and meat and fish dishes.ja:シソ