{"id":25939,"date":"2020-07-07T10:03:33","date_gmt":"2020-07-07T08:03:33","guid":{"rendered":"http:\/\/www.edimentals.com\/blog\/?p=25939"},"modified":"2020-07-07T10:12:53","modified_gmt":"2020-07-07T08:12:53","slug":"red-shiso","status":"publish","type":"post","link":"https:\/\/www.edimentals.com\/blog\/?p=25939","title":{"rendered":"Red shiso"},"content":{"rendered":"\n

Perilla frutescens var crispa f. purpurascens<\/em> (red or purple shiso) is looking good on the window sill in front of my desk! This is an important crop in the Far East both used as a flavouring, a dye plant, as wraps (the seeds, seed oil and seed sprouts are also used). I’d love to use the leaves to colour pickled chinese artichokes (chorogi), as shown on the Backyard Larder blog (see https:\/\/backyardlarder.co.uk\/plants\/chinese-artichoke<\/a>), but the chorogi aren’t ready until November. Maybe I’ll try drying some leaves!
I grow this annual indoors as it’s generally too cold outside here in summer. It’s also difficult to save seeds as it doesn’t start flowering until late autumn and usually dies rather than producing seeds, a dead end for me, but now and again someone offers me seed for trading as in this case!
Perilla is also of course commonly used as an ornamental in warmer areas like Southern England, but I’ve also seen it outside in Gothenburg in Southern Sweden.
Perilla is in the mint family and it’s also easy to make more plants by taking cuttings (like basil).
I most often use shiso in my mixed salads.<\/p>\n