Beefsteak Plant (Perilla frutescens): Shiso for Asian Cuisine

Beefsteak Plant: The Versatile Shiso Herb

Beefsteak plant (Perilla frutescens), known as shiso in Japan, is an annual herb widely used in Japanese, Korean, and Southeast Asian cuisines. It comes in green and red (purple) varieties, each with a unique flavor profile—green is cinnamon-clove, red is more anise-basil. The leaves are large, serrated, and aromatic.

Botanical Profile

Native to East Asia, shiso grows 2–3 feet tall. Green shiso (aojiso) is used fresh as a garnish, in salads, and wrapped around sushi. Red shiso (akajiso) colors umeboshi (pickled plums) and makes red shiso juice. The seeds yield perilla oil, rich in omega-3 fatty acids.

Culinary and Garden Uses

• Sashimi garnish: Green leaves add flavor and antimicrobial properties.
• Tempura: Whole leaves dipped in batter and fried.
• Pickles and preserves: Red leaves color and flavor.
• Microgreens: Seedlings harvested at cotyledon stage.

Easy from seed; sow after frost. Prefers full sun to part shade, moist fertile soil. Pinch flowers to prolong leaf production. Self-seeds readily. Annual in all zones.