Shiso

Shiso (Perilla frutescens) is an aromatic annual herb in the mint family, native to Southeast Asia and widely grown across Korea, Japan, and China. Its large, serrated leaves range from bright green to deep purple and deliver a complex flavour with notes of anise, basil, citrus, and cloves. The plant thrives in warm conditions with full sun to partial shade and grows vigorously once established. Both green (Korean perilla / kkaennip) and purple (shiso) types are cultivated for culinary and ornamental use.

Growing

Seeds require light and cold stratification to break dormancy — sow shallowly at 0.2 cm depth into moist, fine-textured seed-starting mix and place the tray in a refrigerator for 3 weeks before moving to a warm germination environment. Start indoors 6 weeks before transplanting, once indoor temperatures reach 18 °C for germination; expect seedlings in 10–40 days. Transplant outdoors only when nights stay reliably above 10 °C and the risk of cold snaps has passed. Space plants 25 cm apart in rows 50 cm apart. Bladmynta self-seeds prolifically if flower heads are allowed to mature.

Care

Water consistently to keep soil evenly moist but never waterlogged; bladmynta tolerates brief dry spells but wilts quickly in sustained drought. Feed with a balanced liquid fertiliser every 2–3 weeks once plants are established. Pinch out the growing tips regularly to promote bushy, leaf-productive growth and delay bolting. Remove flower spikes as soon as they appear unless seed collection is intended, as flowering triggers tougher, less flavourful leaves.

Harvest

Begin harvesting individual leaves once plants reach 20–25 cm tall and have at least 4–6 pairs of fully developed leaves. Pick younger leaves from the top of each stem for the most tender texture and intense flavour; larger basal leaves are edible but coarser. Harvest flower spikes and seeds when fully formed if desired. Continue picking progressively until frost terminates the plant.

In the kitchen

Use fresh young leaves as wraps for rice, meat, or fish; tear them into salads or float them on soups. Shiso leaves are essential in Japanese cuisine for sushi, tempura, and pickles. Korean perilla (kkaennip) is pickled in soy sauce and sesame oil or eaten raw alongside grilled meat. Both seeds and flower spikes can be fried in tempura batter or used as a garnish. Dried leaves retain some flavour and work in spice blends and teas.

Storing

Fresh leaves keep for up to 5 days wrapped in slightly damp paper towel inside a sealed bag in the refrigerator. For longer storage, blanch briefly and freeze flat on a tray before transferring to freezer bags, where they will keep for up to 3 months. Leaves can also be pickled in soy sauce or salted and stored refrigerated for several weeks. Dried leaves, crumbled and stored in an airtight jar away from light, retain flavour for up to 6 months.