Red Shiso or Perilla seeds (Perilla frutescens nankinensis)

Red Shiso also known as Red Perilla or Akajiso, is a lovely plant both as an ornamental and as a food plant. Ornamentally it is grown for its interesting leaves which are red to deep red in color, crinkly and deeply veined making them stand out if used in a flower bed. Since it can reach 4 feet (1.2m) 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 a tough plant, 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.
An important plant for Japanese cuisine where it is used extensively. Red Shiso is not easy to purchase fresh unless you are lucky enough to be close to a Japanese market. However its very easy to grow your own. It has a unique flavor that is not as strong as its Green Shiso cousin so is often preferred by western taste buds.
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 wildlife as it is a source of nectar when there is little else available. Honey bees, native bees and butterflies flock to the flowers.
There is also 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 higher it can be grown as a perennial. In zones above 8 it is grown as an annual. Red perilla is a very attractive plant with roughly heart shaped deep red leaves which can be scarlet in places 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 (1m) 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 and edible foliage but the flowers are also edible.

Plants similar to Red Shiso
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.

Both green and red perilla are pretty tough plants. They 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. Do not do well in heavy clay or waterlogged soils. Do 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.
The plant requires short days to flower so provides flowers late in the year when many other plants have ceased flowering. This is ideal for many insects and especially honey bees which love the plant.

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.
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.

Red perilla has a much milder flavour and aroma than the green variety. It's much more mellow and whole leaves can usually be consumed without overwhelming the mouth. The flavour is more basil with a little cinnamon and no cloves. (according to a local gourmet chef who chewed on some of our leaves). Others reported it to be slightly sweet to begin followed by a minty flavor with a hint of cinnamon. Some sources have reported the red variety as being bitter. We have not found that with ours. Many who have tried it prefer it to the green variety which can be overwhelming on the palate.

For this reason its more commonly used in salads where the stems are also popular as they have a nice crunchy texture next to the tender leaves. It is also used to make a refreshing summer beverage known as red perilla juice or aka shiso juice which helps to stimulate the appetite and aid digestion on hot days and helps to recover from exhaustion.
It is also used extensively in picking and especially in pickled plums and pickled ginger as well as a popular mixed vegetable pickle known as Kyoto style. The red leaves are used extensively for coloring different dishes, desserts, and beverages including cocktails. The red coloring contains many antioxidants making it a healthy inclusion in all culinary creations.

The older leaves are used as a garnish for drinks, salads and many other dishes it can be used as a substitute for basil when added color is required although it does not have quite the same flavor so test it before you add it to your favorite dish.

The seeds of both shiso varieties are often preserved in salt or are used as a spice in pickles, tempura. miso and crushed and added to mustard. However the red variety is far more preferable.

Both red and green shiso have long been used in Oriental medicine. They are considered as warming herbs with many different properties. However red shiso contains many additional antioxidants and vitamins. It is high in vitamins C, A and K. Often consumed as a hot tea which is said to help strengthen the immune system and lower risk of some kinds of cancer, although which kinds is not reported. The red flavonoids help to regulate cellular activity and defend against free radicals. Both varieties have a strong antibacterial 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
purple mint, Japanese basil, wild coleus (although its not a coleus) Shiso, Rattlesnake Weed, Beefsteak Plant