Shiso (Perilla, Beefsteak Plant)

This Shiso (Perilla) plant is doing well and producing some delicious leaves. Of course, these are wonderful in many Asian dishes, but the young leaves are tender and sweet and I can sit on my balcony and eat them right off the plant. 

Shiso (Beefsteak Plant)

I have two Shiso (Beefsteak) plants and both are doing well. One of the plants was looking weak, so I added new soil and topped both containers off. The extra soil helps the container retain moisture, which I think has made a huge difference. 

Shiso (Beefsteak Plant)

I have two Shiso plants. One is not doing as well as this plant, so I recently added some nutrient pellets, fertilizer and fresh soil. Both are starting to do better. Shiso is a perennial and can last for years, so important to feed them on occasion. I will keep them in containers and on the patio. The last time I grew them I had them in a container, but their roots went into the ground and they got massive. I want to try and control their size. 

Shiso (Perilla, Beefsteak Plant)

I discussed Shiso (Beefsteak Plant) in a previous post, but want to mention it again because I will be mentioning it quite a bit is future posts and I introduce how to make Shiso juice and pickled Papaya using the purple Shiso leaf.  

As a reminder, Shiso (Perilla, Crispa, "Beefsteak Plant" is part of the Mint family and a Perennial, which means it lasts a long time. It has a unique flavor and used in a host of Japanese (Sushi) and other Asian dishes. It will self seed, but over time it may lose it's fragrance. There are Purple and Green types of Shiso. The green type is generally eaten raw, while the purple type is generally added to dishes to enhance the flavor or made into juice.

Shiso (Perilla, Beefsteak Plant)

Shiso (Perilla, Crispa, "Beefsteak Plant" has a unique flavor and used in a host of Japanese (Sushi) and other Asian dishes. Shiso is part of the Mint family and a Perennial, which means it lasts a long time. Shiso will self seed, but over time it may lose it's fragrance. There are Purple and Green types of Shiso. The green type is generally eaten raw, while the purple type is generally added to dishes to enhance the flavor.