Perilla, Beefsteak Plant, Green Perilla, Shiso 'Aoshiso'

I used to be partial to the purple-leaf strain, but after growing it once in pots I found it turned into a persistent annual weed. After ...Read Moremore than a decade, I'm still weeding it out of the beds. It's very aggressive and outcompetes many perennials.

A pretty plant, but there are far too many other pretty plants that are less work. I'll never plant this again deliberately in any garden.

Coleus makes an excellent substitute, unless you want to eat it.

This species is highly toxic to many animals, including horses, cattle, goats, rats, mice, and hamsters. It is responsible for fatal livestock poisonings when it invades pasturage.

This plant's invasive behavior has alarmed many organizations concerned with preserving natural areas, including the US National Park Service and the US Forest Service. It has been reported as invasive of natural habitat in 8 states.

http://www.nps.gov/plants/alien/pubs/midatlantic/pefr.htm
http://www.na.fs.fed.us/fhp/invasive_plants/weeds/beefsteak-...

This plant, in both green & red variations, is naturalized here in Culpeper, VA, & I have several plants coming up in partial to full sha...Read Morede uncultivated areas of my property, some of which I'm planning on potting up.

While I haven't cooked with it yet, I do find it pleasant to nibble on when I'm working outdoors, & do plan to begin using it in both Korean & Japanese dishes. The taste, to me, is a mild mint/licorice.

This herb is used by this household as a condiment for Korean and Japanese cuisine, eaten freshly chopped atop Korean cold noodles or as ...Read Morea wrapper for other foods. It's also made into kimchi.

Easily spreads to other pots or containers but this is not frowned upon in our garden! Seems to thrive in cool winter sun (in the California desert) without any need for shade. However, once the weather warms it will go directly to seed. In Zone 9+, don't bother planting past March. Sow on sandy, cactus soil and don't bury seed. Begin inside and transplant outside after the New Year. Once the plant goes to seed, the leaf quality quickly suffers and becomes asymmetrical in appearance.

The Victorians are said to have been fond of this plant and used it as an ornamental in flower arrangements. Perhaps it's time for shiso to make a come-back.

The flavor of perilla leaf is subtle -- a cross between mint and basil, but more subdued. Western chefs will benefit greatly from integrating it into their own cuisine. I have used it on pizza in place of basil.

Please note that "shiso" and "aoshiso" is the Japanese green variety with spikey edged leaves, used in sushi and Japanese cuisine. The Korean green variety (kkaenip) has smoother, non-spikey/edged leaves and is arguably more attractive. (See first photo in this entry for the Korean type.)

The Korean names for kkaennip are 깻잎 or 들깨. In Korea, it it also known as wild sesame, but is not related to sesame.

seed needs light to germinate. Do not cover seed.