SAID TO REDUCE ALLERGIES! ANTIOXIDANTS, VITAMIN C AND B GROUP VITAMINS PLUS MORE! GREAT IN SALADS WITH IT’S FRILLY PURPLE LEAVES LOOKING AMAZING! JAPANESE PERILLA OR SHISO – EDIBLE, A TRADITIONAL MEDICINE AND A REAL STUNNER WITH IT’S DEEP PURPLE RED LEAVES.

Shiso is recognised as one of Japan’s seven essential flavourings and has been a part of the country’s cuisine for more than 300 years. Originally a Chinese medicinal herb, it made its way to Japan in the eighth century. Its use was recorded in a medicinal formula dating back to 1110 AD, in a book written during the Song Dynasty.

Today, shiso is cultivated across Southeast Asia and features prominently in Japanese, Vietnamese, and Korean dishes. In Korea, it’s known as “wild sesame,” although shiso is not actually related to the sesame plant. The red and purple varieties are traditionally used in pickling, lending a deep violet hue to foods such as umeboshi, the Japanese sour plum pickle. Despite this traditional use, the young leaves make a charming garnish, and growing them as a microleaf is well worth the effort.

Shiso is rich in vitamins C, A, and K, and it also contains notable amounts of several B-complex vitamins. A 100-gram serving of shiso leaves provides 500 milligrams of potassium—more than 10 percent of an adult’s daily requirement. The same quantity also delivers over 10 percent of the daily iron intake and around 20 percent of the magnesium needed each day.

The red and purple pigments in shiso are anthocyanins, the same category of flavonoids found in fruits like blackberries and cranberries. These pigments act as antioxidants, much like the lycopene in red peppers or resveratrol in grapes, offering a range of potential health benefits.

In traditional medicine, shiso leaves have been used to help manage various health concerns. Infusions made from the leaves have long been used in Chinese medicine to soothe coughs and other cold symptoms. Thanks to its antibacterial and anti-inflammatory properties, shiso may assist with digestive issues such as indigestion and food poisoning. It has also been used historically as a remedy for morning sickness. Furthermore, regular consumption of shiso may help ease allergy symptoms, as certain compounds in the leaves are known to suppress the production of proteins that trigger immune overreactions to allergens.

Please note, the information provided here is not intended to diagnose or replace professional medical advice. Always speak with your GP or a qualified herbal practitioner before using any herb for medicinal purposes. Do not discontinue prescribed treatments without medical guidance, and do not use shiso for therapeutic purposes without consulting a qualified healthcare provider.

ONCE RECEIVED KEEP YOUR SEEDS IN THE FRIDGE, NORMAL SHELF UNTIL YOU PLANT THEM.

Grow Notes
Prefers full sun in moist, well-draining soil.

Sow
Raise seedlings in Spring by planting seeds at 1mm depth in seed raising mix and gently watering so as not to dislodge seeds and bury them too deeply.

Keep soil moist, not wet.

Germination
7-21 days at 19-21°C

Maturity
85 days.