A half hardy perennial with green serrated foliage that has its own unique aroma.

Flavours/Food Partners

Shiso partners with all types of food and flavours. It is particularly popular in Japanese and Vietnamese cooking. For great affect it can be used with Coriander, Ginger, Dill, Basil, most Mints, Wasabi and citrus. Most quick cooking vegetables like sprouts, snow peas, broccoli, pak choi, bok choi accentuate its flavor and it works wonders with fresh shashimi.

Health/Cooking/Medicinal

Has a spicy (Basil x Coriander x Anise x Cinnamon x grass) flavour that gives layers of fragrance to lightly cooked Asian dishes. To best enjoy the taste it should be used raw or added just after removing from the heat. The most common use is the leaf but seeds and flower buds have their own particular flavours. It is also popular in Chinese medicine for colds, flu and the like.

Landscaping/Planting

Prefers well drained sunny position in the garden or in large pots. Will grow in most soil types and needs regular feeding and watering during summer. Frost sensitive and best treated as an annual in colder areas. Will self seed if allowed to flower.

Cultivation/Fertiliser

Requires regular application Maxicrop Seaweed Fertiliser. Enjoys reasonably moist conditions.

Herb Attributes