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Seed | Shiso Japanese Basil
  • Seed | Shiso Japanese Basil
Seed | Shiso Japanese Basil

Seed | Shiso Japanese Basil

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Grow shiso, a Japanese basil with serrated purple leaves offering a complex flavor that blends mint, basil, and anise. It's popular in Asian cuisine for flavoring sushi, salads, and fish dishes.
A LITTLE HISTORY

Shiso (Perilla)
Origins and Culture

Shiso, or perilla, is an aromatic plant native to China, but has been cultivated wild in Japan since ancient times. Although it has Chinese roots, it was during the Heian period (794-1185) that shiso began to be widely cultivated and appreciated in Japan. Its use extended beyond cooking, being recognized for its medicinal properties.

Traditional Use
In Japan, shiso is much more than just a culinary herb; it holds a central place in gastronomy and traditional medicine. The Japanese use its leaves to flavor various dishes, including sushi, sashimi, and salads. Shiso leaves come in several varieties, with distinct flavors ranging from lemony to minty.

Introduction of Japanese Shiso Basil
Wild Japanese Shiso Basil was discovered among the collections of a Japanese specialist grower and was introduced to the market in 2002. This variety is distinguished by its hardiness in the face of drought and extreme temperatures. Like other shiso varieties, it is self-sowing and can thrive in a multitude of sunny environments, from roadsides to lawns.

Contemporary Uses
Shiso leaves and flowers are not only used as food, but the seeds are also harvested to produce an edible oil, particularly in Korea. In cooking, the leaves are sometimes ground and added to soups for a unique seasoning. In traditional Japanese and Chinese medicine, shiso is used for its anti-inflammatory, antioxidant, and digestive properties.

Conclusion
Shiso is a plant rich in history and uses, continuing to play a vital role in the culinary and medicinal cultures of Japan and beyond. Its adaptability and wide-ranging applications make it a botanical treasure prized in many cuisines around the world.
PROPERTIES

Medicinal Properties of Shiso (Perilla)

  • Anti-inflammatory: Shiso has compounds that help reduce inflammation in the body.
  • Antioxidant: Rich in antioxidants, it fights oxidative stress and protects cells from damage.
  • Digestive: Promotes digestion and can relieve gastrointestinal disorders.
  • Antibacterial: Some studies show that shiso may have antibacterial properties.
  • Stress Reduction: Used in traditional medicine for its calming and relaxing effects.

Nutritional Value:

  • Rich in carotene,
  • vitamins B1,
  • vitamins B2,
  • vitamins B6,
  • vitamins C, E and K

and various essential minerals including:

  • calcium,
  • iron,
  • potassium,
  • magnesium
  • zinc
  • folic acid

The leaves have known medicinal value:

They are effective remedies for asthma, coughs, colds and pain, as well as for alleviating allergic reactions (e.g. hay fever) and strengthening immunity.

These anti-inflammatory properties can be used to relieve eczema, arthritis and asthma.

The leaves contain antioxidants and the substance that causes this distinctive flavor (peril-aldehyde) has powerful antibacterial effects and prevents food poisoning.
HOW TO COOK?

Shiso leaves have a distinctive flavor that is difficult to describe, but it is often described as a combination of mint, basil, and anise, with peppery notes. The flower buds and shoots are used as a garnish.

Traditional Recipes with Shiso

  • 1. Shiso Sushi
    Ingredients :

Shiso leaves
Sushi rice
Rice vinegar
Fresh fish (tuna, salmon, etc.)
Wasabi
Preparation :

Prepare the rice: Wash the rice, then steam it. Mix with rice vinegar.
Assemble the sushi: On each shiso leaf, place a small amount of rice, then add a slice of fish.
Roll: Gently roll the leaf around the rice and fish. Serve with wasabi.

  • 2. Shiso salad
    Ingredients :

Shiso leaves (mixed varieties)
Cucumber, cut into thin slices
Cherry tomatoes, halved
Vinaigrette (rice vinegar, olive oil, salt)
Preparation :

In a salad bowl, mix the shiso leaves, cucumber and tomatoes.
Drizzle with vinaigrette and toss gently.
Serve chilled.

  • 3. Miso Soup with Shiso
    Ingredients :

1 liter of dashi broth
3 tablespoons of miso paste
Chopped shiso leaves
Tofu, diced
Chopped green onions
Preparation :

In a saucepan, heat the dashi broth.
Add the miso paste, stirring until dissolved.
Add the tofu and heat gently.
Add the shiso leaves and green onions before serving.

Whole shiso leaves are sometimes made into tempura by dipping them in a light batter and frying them until crisp and puffed.

It is a popular ingredient in Vietnamese summer rolls.

Shiso is also a popular ingredient in drinks and desserts, including a frozen dessert called granita, mojito cocktails, and to make simple syrup. It is also dried and ground and used as a seasoning and sprinkled over rice, omelets, and soups, much like dried nori.

A traditional use of shiso leaves is to wrap the popular snack shiso maki, where shiso leaves are wrapped around a filling of sweet miso paste and other ingredients, including eggplant and crushed roasted walnuts, then skewered and fried until crispy.

The pods or berries can be dried and used as a spice.

The leaves will keep for a few days when wrapped in a damp paper towel and stored in a plastic bag in the refrigerator.

Can also be preserved in soy sauce or blanched and stored in the refrigerator for up to one month.

In summary, perilla leaves are a fascinating and delicious ingredient that adds a touch of authenticity and flavor to many Asian dishes and brings a unique flavor to traditional Japanese dishes.

These simple and delicious recipes showcase this versatile herb. Enjoy its benefits and flavor in your cooking!
HOW TO GROW?

To have production all summer long, pinch the flowers and the ends of the stems, this will encourage the production of new leaves.

You can also grow this variety in pots. It requires a warm environment and plenty of sun.

It is a productive variety when taken care of well.

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.

  • Species: Perilla frutescens, Labiatae (annual here in Quebec)
  • Sowing: Early March-until April
  • Put outside in June
  • Seeds: 10-15 seeds per pot
  • Sowing depth: 0.5 cm
  • Germination time: 10-14 days
  • Soil: Slightly acidic, humus-rich, loose, fresh and well-drained
  • Location: Sun and shade tolerant
  • Spacing between plants: 50-60 cm
  • Height at maturity: 50-100cm
  • Maturity: 55-75 days
  • Seed per envelope: +/-75

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