Shiso, the vibrant herb often found in Japanese cuisine, has captivated taste buds worldwide. But this leafy green (or purple) wonder may go by different names in Australia, leaving cooks and gardeners scratching their heads. If you’ve stumbled upon recipes calling for Shiso or are considering growing it in your backyard, this guide will cover everything you need to know. From its Australian name to its culinary uses and how to cultivate it, we’ve got you covered.
What Is Shiso?
Shiso (scientific name Perilla frutescens) is a popular herb widely used in Japanese, Korean, and other Asian cuisines. Its bold yet refreshing flavor has a unique mix of mint, basil, and anise with earthy undertones, making it unlike any other herb. Shiso comes in two primary types:
- Green Shiso (Aojiso): Commonly used in salads, sushi, and garnishes.
- Red or Purple Shiso (Akajiso): Traditionally used in pickling (like making umeboshi) or as a natural food dye.
While it’s a pantry staple in Japanese cooking, its growing popularity in other cuisines has people wondering what it’s called outside Japan, especially in Australia.
What Is Shiso Called in Australia?
Australia doesn’t have an official or native name for Shiso, but you’re likely to encounter it under different labels depending on where you shop:
- Perilla Leaves: This is the most common name in Australian grocery stores, especially in Asian supermarkets or specialty stores.
- Japanese Mint or Japanese Basil: Occasionally, you’ll hear these terms as a simplified description, although they don’t capture Shiso’s unique identity very well.
- Beefsteak Plant: While rare, this older English name may occasionally pop up in gardening stores or seed catalogs.
When shopping or looking for seeds in Australia, “perilla” is the term that will most often guide you to the right herb.
Why Should You Use Shiso?
Shiso is more than just a flavor bomb; it offers numerous benefits and uses that have made it a favorite in kitchens and gardens.
Culinary Uses of Shiso
Shiso’s versatility makes it a star ingredient in many dishes:
- Sushi and Sashimi: Use green Shiso as a fresh, edible garnish.
- Pickling: Red Shiso is ideal for pickling vegetables or plums.
- Salads and Wraps: Add green Shiso to salads for a zesty kick, or use the leaves as wraps for rice and meat.
- Tempura: Batter and fry shiso leaves for crispy, savory bites.
- Cocktails and Teas: Its flavor works surprisingly well in cocktails or as an infusion for herbal teas.
For home cooks in Australia, adding Shiso to your repertoire of herbs can elevate your dishes and introduce you to exciting Japanese flavor profiles.
Nutritional and Health Benefits
Beyond its taste, Shiso also boasts impressive health benefits. It’s rich in:
- Vitamins A, C, and K for immune support and healthy skin.
- Antioxidants to fight inflammation.
- Omega-3 Fatty Acids (from its seeds) to benefit heart health.
Shiso has even been praised in traditional medicine for its anti-allergy and digestion-aiding properties.
How to Grow Shiso in Australia
If you can’t find fresh Shiso at your local store or prefer the freshest leaves, growing it in your garden or on a windowsill is easier!
What You’ll Need
- Shiso seeds or seedlings: Look for “perilla” seeds in Australian gardening stores or online.
- Well-Draining Soil: Shiso thrives in nutrient-rich, well-drained soil with a pH of 5.5 to 7.5.
- Plenty of Sunlight: Choose a spot with full to partial sunlight.
Step-by-Step Guide to Growing Shiso
- Plant Your Seeds: Sow seeds in spring or early summer, as Shiso requires warm weather to germinate.
- Water Regularly: Keep the soil consistently moist but not waterlogged.
- Prune for Growth: Once the plant grows, prune it regularly to encourage bushier growth.
- Harvest: Start harvesting leaves when the plant is 20–30 cm tall. Frequent picking promotes further leaf production.
Shiso is an annual plant that completes its life cycle within a year. However, it self-seeds easily, so new plants may sprout up the following season without any extra effort on your part.
Pests and Care Tips
Shiso isn’t particularly susceptible to pests, but watch out for slugs and snails, which can eat its tender leaves. If necessary, place protective barriers around your plant.
If growing outdoors in Australia’s cooler regions, consider starting your Shiso indoors as a seedling and transplanting it once the weather warms.
Where to Buy Shiso in Australia
If gardening isn’t your thing or you want Shiso immediately, here’s where you can find it:
- Asian Grocers: Specialty stores in cities like Sydney and Melbourne often stock fresh shiso leaves.
- Farmers’ Markets: Some vendors may grow and sell Shiso locally.
- Online Grocery Stores: Search for “perilla leaves” on platforms like eBay or specialty food sites.
- Seed Suppliers: Look for seeds labeled as “perilla” or “shiso” on platforms like Green Harvest or The Diggers Club to grow your own.
Join Australia’s Growing Love for Shiso
Australia might not have a longstanding cultural connection to Shiso, but its unique flavor and versatility have caught the taste buds of home cooks, chefs, and food lovers. Shiso opens up a world of culinary possibilities, whether you’re sprinkling it on sushi or sipping it in tea.
Why not introduce Shiso to your next meal or garden? Grab some “perilla leaves” from your local grocer, or try growing your own. Before you know it, this aromatic herb might become your kitchen’s secret weapon before you know it.
