#perilla

Plant of the Day

Saturday 3 January 2026

A culinary herb Perilla frutescens (shiso, beefsteak plant, Chinese basil) is widely used in Asian cooking, sushi and salads. There are green or purple varieties with crinkled leaves (similar to Coleus) and white-spired flowers, both are edible, with a minty, basil-like flavour and hints of cumin, clove, and and citrus. Plants are grown as tender annuals. Seeds need to be sown in spring, at approx 21°C, and place in a shady indoor location, once transplanted into larger pots the plants can be grown outdoors once the risk of frost is passed.

(Perilla frutescens)

Wild shiso, often called beefsteak plant, is an aromatic, invasive annual herb in the mint family that thrives in disturbed, partially shaded areas of the Eastern US. It is highly regarded for its edible green or purple leaves, which feature a distinct, complex flavor, and it easily self-sows. While valuable for foraging and culinary use, it is a known hazard, toxic to livestock.

Leaves release a distinct, strong scent (like mint/cinnamon/basil) when crushed.

Young, upper leaves are best for consumption, with peak flavor in spring through early autumn.

Widely used in Asian cuisine for salads, sashimi, pickled dishes (like umeboshi), and to make pesto.

It is highly toxic to cattle, horses, and goats, causing respiratory distress and potential death.

Anti-inflammatory and Anti-allergic Effects: Wild shiso contains active compounds like rosmarinic acid and luteolin, which have significant anti-inflammatory properties that may help manage conditions such as asthma, arthritis, and eczema. Extracts have shown promise in clinical studies for reducing symptoms of seasonal allergies (hay fever).

Antioxidant Properties: The herb is abundant in flavonoids and other antioxidants that help combat free radicals, reduce oxidative stress, and may lower the risk of chronic diseases and certain types of cancer.

Traditionally used as an antidote to food poisoning (especially from fish/crab), shiso aids digestion by reducing bloating, cramps, gas, and helping with nausea and morning sickness.

It is a great source of essential nutrients including omega-3 fatty acids (alpha-linolenic acid, especially in the seeds/oil), vitamins A, C, and K, calcium, and iron.

In traditional medicine, shiso leaves are used to treat colds, coughs, and other lung-related issues, helping to relieve congestion and phlegm.

The omega-3 fatty acids and other compounds may help lower cholesterol and blood pressure, potentially reducing the risk of heart disease. Some research suggests antidepressant and neuroprotective effects, potentially aiding with anxiety, depression, and cognitive function (I combine mine with mimosa blooms to make “happiness tea.”

In Japanese tradition, shiso is a powerful symbol of purity and is believed to ward off evil spirits. It is often used in rituals and carried as a protective charm. The plant is considered a beacon of luck and good fortune. In festivals and ceremonies, its presence is meant to attract auspicious energy to the participants.

As a member of the mint family, it is traditionally associated in Western occult folklore with breaking hexes, jinxes, and spells.

In Traditional Chinese Medicine (TCM) philosophy, the name for shiso (su) translates to "comforting," referring to its ability to harmonize "Qi" (vital energy) and promote the smooth circulation of blood.

Shiso is frequently included in love mixtures, mojo bags, and amulets to foster attraction and emotional warmth.

Centuries ago in Asia, shiso was held as so sacred that ceremonies were performed before it could be harvested; stepping on the plant was considered a grave act of disrespect.

Modern practitioners of Hermetic and alchemical traditions use shiso leaf essence or oil in meditation and purification rites to clear the mind and support mental balance.

(Quick notes found through google. Please use caution and further research before doing your own experimentation with this foraged food).

Shiso/Perilla (Perilla frutescens), also known as beefsteak plant and/or purple mint (5/21/25)

Korean Steamed Eggs served with Steamed Shiso Leaves: Quick Microwave Meal (5/21/25)

Braised ginger chicken with nuoc cham and an herb plate with foraged sheep sorrel, jalapeños, and foraged shiso/perilla (5/24/25)

Korean Steamed Eggs with Shiso and Sweet Chili Sauce (6/3/25)

Japanese Pickled Shiso Leaves (6/4/25)

Mimosa-Shiso Tea Blend “Happiness Tea” (6/10/25)

Ramen Garnished with Foraged Shiso and Wild Garlic (6/11/25)

Lazy Dolmas—Ozark Style (6/14/25)

Experimenting with Papară Again (6/15/25)

Summer Salad with Elderflower Vinaigrette (6/16/25)

Midsummer French Toast with Blackberry and Elderflower Fruit Salad (6/23/25)

Svatojánský věnec (Midsummer headwreathe) (6/22/25)

Ozark Midsummer Magic Herbal Tea Blend (6/23/25)

Nine Healing Plants Gathered on Midsummer Night (6/23/25)

Spring and Summer Magical and Medicinal Plants (6/25/25)

Vietnamese Omelet with Foraged Herbs and Peanut Sauce 6/26/25)

Ramen with Foraged Amaranth and Shiso (6/29/25)

Scrambled Eggs with Foraged Shiso and Sheep Sorrel (7/6/25)

French Toast with Strawberry Shiso Syrup (7/6/25)

My Two Month (So Far) Love Affair With Shiso (7/17/25)

Furikake with Foraged Shiso (7/18/25)

Mimosa Shiso Iced Tea (7/20/25)

L'élixir de la Saint-Jean (7/21/25)

High Summer Potpourri (7/24/25)

Chicken Salad with Foraged Herbs (8/8/25)

Sumac Lemonade with shiso (8/14/25)

Shiso Syrup (8/1425)

St. Clare’s Glade (8/28/25)

Panny Marie Kořenné (Our Lady of the Root/Herbs) Shiso Salt (8/31/25)

shiso beautyberry tea (9/10/25)

Mimosa Shiso Tea with a Twist (9/16/25)

Mezi Matičkama/Womens’ Thirties Wrap Up (9/17/25)

Beef Laab with Sheep Sorrel and Shiso (9/19/25)

Mezi Matičkama Amulet Bag (9/20/25)

Bonus first forage of 2026:

Experimenting with Sun-Dried Shiso Flowers (1/26/26)

Avocado toast with tomatoes, bacon, and sun-dried shiso blossom furikake.

The perilla leaves situation was getting a little out of hand . .. so I made various kinds of pancakes with them haha

This 1st one is the regular one. Just plain Korean pancake mix with some water.

The process was very messy bcos I had to dip each leave individually into the batter, then placed it into the pan.

About 2.75mins for each side, on low-med heat.

It was a very time-consuming process... but I did it!

The next one is one-level up from previous. I started with the typical kimchi pancake mixture (Korean pancake mix, water, cut up kimchi, & kimchi juice) then added chopped perilla leaves to it.

I decided to go for smaller ones - no reason, just bcos.

These smelled really good!!

Done!

I placed them inside this bamboo container & stacked them up (ate for breakfast).

The last version of perilla pancakes that I did contained filling. I used shrimp & also this pork-chicken-shrimp mash that mom made. I started in this orientation but decided it wasn't the best. So I flipped it.

You got it - I flipped then also dipped in pancake batter. These ones take longer to pan-fry bcos there's meat in there & we don't wanna be eating raw meat.

These were a success too!