Shiso 'Red'
Red Shiso, scientifically known as Perilla frutescens var. crispa, is a herbaceous plant admired for its vibrant and distinctive reddish-purple leaves. Originating from East Asia, particularly Japan and Korea, Red Shiso is well-regarded for its ornamental appeal and its versatile use in culinary applications. The deeply lobed leaves exhibit a rich burgundy color, adding a touch of elegance to herb gardens and landscapes. Beyond its visual allure, Red Shiso is recognized for its aromatic qualities, imparting a unique blend of minty, basil-like, and anise-like flavors.
In Japanese cuisine, Red Shiso plays a prominent role in pickling and preserving, where its leaves are used to add both color and flavor to umeboshi (pickled plums) and other pickled vegetables. The leaves are also commonly used as a garnish for sashimi and sushi, contributing a burst of color and herbal essence to these dishes. Additionally, Red Shiso is employed in the preparation of shiso juice, a refreshing beverage enjoyed during the warmer months. Its culinary versatility, combined with its visual appeal, makes Red Shiso a favored herb in various culinary traditions.
In gardening, Red Shiso is appreciated for its adaptability to diverse growing conditions. It prefers well-drained soil and partial to full sunlight, making it suitable for both garden beds and containers. As an annual herb, Red Shiso is often grown for a single growing season, and its prolific growth allows for multiple harvests of its aromatic leaves. Whether cultivated for its culinary uses or as an ornamental addition to gardens, Red Shiso stands out as a herb that brings both visual and culinary delight to those who appreciate its unique qualities.
In Japanese cuisine, Red Shiso plays a prominent role in pickling and preserving, where its leaves are used to add both color and flavor to umeboshi (pickled plums) and other pickled vegetables. The leaves are also commonly used as a garnish for sashimi and sushi, contributing a burst of color and herbal essence to these dishes. Additionally, Red Shiso is employed in the preparation of shiso juice, a refreshing beverage enjoyed during the warmer months. Its culinary versatility, combined with its visual appeal, makes Red Shiso a favored herb in various culinary traditions.
In gardening, Red Shiso is appreciated for its adaptability to diverse growing conditions. It prefers well-drained soil and partial to full sunlight, making it suitable for both garden beds and containers. As an annual herb, Red Shiso is often grown for a single growing season, and its prolific growth allows for multiple harvests of its aromatic leaves. Whether cultivated for its culinary uses or as an ornamental addition to gardens, Red Shiso stands out as a herb that brings both visual and culinary delight to those who appreciate its unique qualities.
Red Shiso (Perilla frutescens var. crispa) has specific growing conditions that support its optimal development. Here are the preferred growing conditions for Red Shiso:
- Sunlight: Red Shiso thrives in partial to full sunlight. Plant it in a location where it receives at least 4 to 6 hours of direct sunlight daily. Adequate sunlight enhances the coloration and flavor of the leaves.
- Soil: Well-drained soil is crucial for Red Shiso. It prefers loamy or sandy soil with good drainage. Amending the soil with organic matter, such as compost, can improve fertility and drainage.
- Watering: Red Shiso requires regular watering to keep the soil consistently moist. However, it's crucial to avoid waterlogged conditions, as excessive moisture can lead to root rot. Allow the soil to dry out slightly between watering sessions.
- Temperature: Red Shiso is sensitive to cold temperatures and prefers a warm climate. It is commonly grown as an annual in temperate regions. Planting after the last frost date in spring ensures a favorable environment for growth.
- Spacing: Provide adequate spacing between Red Shiso plants to allow for proper airflow and discourage the development of diseases. Typically, spacing plants about 12 to 18 inches apart is recommended.
- Pruning: Regular pruning can help maintain the shape of Red Shiso and encourage bushier growth. Pinching back the tips of the plant can promote lateral branching, resulting in a fuller and more productive herb.
- Container Gardening: Red Shiso can be grown in containers, making it suitable for both gardens and balconies. Ensure that the containers have drainage holes, and use a well-draining potting mix.
Fermented Red Shiso Leaves (Shiso Furikake):
Ingredients:
Ingredients:
- Fresh Red Shiso leaves, washed and dried
- Sea salt or pickling salt
- Prepare Red Shiso Leaves:
- Wash the Red Shiso leaves thoroughly and pat them dry with a clean kitchen towel. Ensure the leaves are completely dry to promote successful fermentation.
- Layer with Salt:
- In a clean, dry container, layer the Red Shiso leaves with a sprinkling of sea salt or pickling salt. Ensure each leaf is coated with salt, but avoid excessive salt.
- Repeat the Layering:
- Continue layering the leaves and salt until you run out of leaves. The salt helps draw out moisture and initiates the fermentation process.
- Press Down:
- Gently press down on the layered leaves to help release their juices. This assists in creating the brine necessary for fermentation.
- Fermentation Weight:
- Place a fermentation weight or a clean, heavy object on top of the layered leaves. This helps keep the leaves submerged in their own brine.
- Cover and Ferment:
- Cover the container with a clean cloth or a loose-fitting lid to allow air circulation. Place it in a cool, dark area to ferment. Check the leaves periodically.
- Fermentation Duration:
- Fermentation time can vary, but it typically takes a few weeks. You can taste the leaves after about two weeks to see if they've reached the desired level of fermentation.
- Store in Jars:
- Once the Red Shiso leaves have fermented to your liking, pack them into clean, sterilized jars. Store the jars in the refrigerator to slow down the fermentation process.
- Serve and Enjoy:
- Fermented Red Shiso leaves can be used as a condiment or seasoning. Sprinkle them over rice, use them in salads, or incorporate them into various dishes for a unique and tangy flavor.