Perilla frutescens - Green Shiso (Tia To)

Perilla frutescens is an annual aromatic plant cultivated for its highly fragrant leaves. They can be consumed raw in salads, or cooked to accompany fish, rice, or vegetable dishes. Its complex and refined flavour is a skilful blend of basil, mint, cumin, and lemon balm. Plant it in the ground or in pots after the last frost. Harvest from May to September.

Originally from southern China (Himalayas) and Burma, Perilla frutescens is a frost-tender perennial plant most often grown as an annual. It belongs to the Lamiaceae family, just like coleus, mint, and sage. It is hardy to -5°C (23°F). It is distinguished by its foliage, which has a remarkable aroma, ranging from cinnamon to basil, lemon balm, and even green aniseed. All parts of the plant are edible. It quickly forms a bushy clump almost as wide as it is tall, with densely leafy stems reaching a minimum height of 50 to 60cm (20 to 24in). Its leaves, 10cm (4in) long, are opposite on the stem. They are ovate in shape, with undulate serrated margins. They are shiny and rough to the touch, with prominent and pubescent veins on the underside. The flowering occurs in summer in the form of tiny white-tinged flowers, grouped in 10cm (4in) long spikes that are best removed. The plant produces viable seeds that can be sown again in spring.

In the kitchen: it is ideal for adding an exotic touch to dishes and is perfect for Asian cuisine. It is used as a green vegetable where its leaves can be used raw in salads. It is also a recognised medicinal plant in Asian pharmacopoeia.

Harvesting: use the leaves as needed.

Storage: harvest the whole plant, in bloom, and let it dry for later use.

Gardener's tip: it prefers light and moderate humidity, good drainage, and rich soil. Plant it in a sunny location.