''Perilla frutescens'' var. ''crispa'', also known by its Japanese name shiso, is a

cultigen A cultigen () or cultivated plant is a plant that has been deliberately altered or selected by humans; it is the result of artificial selection. These plants, for the most part, have commercial value in horticulture, agriculture or forestry. Beca ...

of ''

Perilla frutescens ''Perilla frutescens'', commonly called deulkkae, perilla or Korean perilla, is a species of ''Perilla'' in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean ...

'', a herb in the mint family ''

Lamiaceae The Lamiaceae ( ) or Labiatae are a family of flowering plants commonly known as the mint, deadnettle or sage family. Many of the plants are aromatic in all parts and include widely used culinary herbs like basil, mint, rosemary, sage, savory ...

''. It is native to the mountainous regions of China and India, but is now found worldwide. The plant occurs in several

forms Form is the shape, visual appearance, or configuration of an object. In a wider sense, the form is the way something happens. Form also refers to: *Form (document), a document (printed or electronic) with spaces in which to write or enter data * ...

, as defined by the characteristics of their leaves, including red, green, bicolor, and ruffled. Shiso is

perennial A perennial plant or simply perennial is a plant that lives more than two years. The term ('' per-'' + '' -ennial'', "through the years") is often used to differentiate a plant from shorter-lived annuals and biennials. The term is also widel ...

and may be cultivated as an

annual Annual may refer to: *Annual publication, periodical publications appearing regularly once per year ** Yearbook ** Literary annual *Annual plant *Annual report *Annual giving *Annual, Morocco, a settlement in northeastern Morocco *Annuals (band), ...

in temperate climates. Different parts of the plant are used in

East Asian East Asia is the eastern region of Asia, which is defined in both geographical and ethno-cultural terms. The modern states of East Asia include China, Japan, Mongolia, North Korea, South Korea, and Taiwan. China, North Korea, South Korea ...

and Southeast Asian cuisine.

Names

The herb is known in Chinese as ''zǐsū'' ( "purple perilla"), which is the origin of the Japanese name ''shiso'' () and the Vietnamese name '. It is also called ''huíhuísū'' ( "Muslim perilla") in Chinese. In Korean, it is known as ''soyeop'' (). In English, it is sometimes called the "beefsteak plant", because purple-leaf varieties resemble the blood-red color of meat., "name beefsteak plant.. from the bloody purple-red color.." Other common names include "perilla mint",Wilson et al. (1977) "Chinese basil", and "wild basil". The alias "wild coleus" or "summer coleus" probably describe ornamental varieties. Red-leaf varieties are sometimes called "purple mint". In the

Ozarks The Ozarks, also known as the Ozark Mountains, Ozark Highlands or Ozark Plateau, is a physiographic region in the U.S. states of Missouri, Arkansas, Oklahoma and the extreme southeastern corner of Kansas. The Ozarks cover a significant port ...

, it is called "rattlesnake weed", because the sound the dried stalks make when disturbed along a footpath is similar to a rattlesnake's rattle. The Japanese name ''shiso'' became part of the English lexicon in the 1990s, owing to the growing popularity of

sushi is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also ...

. The plant is sometimes referred to by its genus name, ''Perilla'', but this is ambiguous as perilla could also refer to a different

(''

'' var. ''frutescens''). To avoid confusion, ''Perilla frutescens'' var. ''frutescens'' is called ''egoma'' ("perilla sesame") in Japan and ''deulkkae'' ("wild sesame") in Korea. When red-leaf shiso was introduced into the West in the 1850s, it was given the scientific name ''Perilla nankinensis'', after the city of

Nanking Nanjing (; , Mandarin pronunciation: ), alternately romanized as Nanking, is the capital of Jiangsu province of the People's Republic of China. It is a sub-provincial city, a megacity, and the second largest city in the East China region. T ...

. "Perilla Nankinesnsis, a new and curious plant with crimon leaves.."; An earlier issue (Vol. 21, Oct. 1853, p.240) describes it being grown among the "New Annuals in the Horticultural Society's Garden". This name is now less common than ''Perilla frutescens''.

Origins and distribution

It is suggested that the native origins of the plant are mountainous regions of India and China, although other sources point to Southeast Asia.

History

''Perilla frutescens'' was cultivated in

ancient China The earliest known written records of the history of China date from as early as 1250 BC, from the Shang dynasty (c. 1600–1046 BC), during the reign of king Wu Ding. Ancient historical texts such as the '' Book of Documents'' (early chapt ...

. One of the early mentions comes from the ''Supplementary Records of Renowned Physicians'' ( ''Míng Yī Bié Lù''), written around 500 AD, where it is listed as ''su'' (), and some of its uses are described. The plant was introduced into Japan around the eighth to ninth centuries. Red shiso became available to gardening enthusiasts in England around 1855. By 1862, the English were reporting overuse of this plant, and proposing '' Coleus vershaeffeltii'' or '' Amaranthus melancholicus'' var. ''ruber'' made available by J.G. Veitch as an alternative. It was introduced later in the United States, perhaps in the 1860s. Today, it is considered a

weed A weed is a plant considered undesirable in a particular situation, "a plant in the wrong place", or a plant growing where it is not wanted.Harlan, J. R., & deWet, J. M. (1965). Some thoughts about weeds. ''Economic botany'', ''19''(1), 16-24. ...

or invasive species.

Description

Shiso grows to tall., pp. 245- It has broad ovate leaves with pointy ends and

serrate Serration is a saw-like appearance or a row of sharp or tooth-like projections. A serrated cutting edge has many small points of contact with the material being cut. By having less contact area than a smooth blade or other edge, the applied p ...

d margins, arranged oppositely with long leafstalks. Shiso seeds are about 1mm in size, and are smaller and harder compared to other perilla varieties. Seeds weigh about 1.5 g per 1000 seeds. The plants are not frost hardy. In USDA zones 11 and above, they grow as perennials.

Varieties

Several

of shiso exist. They are defined by the color and morphology of the leaves, though coloring is also found on the stalk and flower buds. Redness in shiso is caused by shisonin, an

anthocyanin Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical com ...

pigment found in perilla. Ruffled red shiso was the first form examined by Western botanists, and

Carl Peter Thunberg Carl Peter Thunberg, also known as Karl Peter von Thunberg, Carl Pehr Thunberg, or Carl Per Thunberg (11 November 1743 – 8 August 1828), was a Swedish naturalist and an "apostle" of Carl Linnaeus. After studying under Linnaeus at Uppsala U ...

named it ''P. crispa'' (meaning "wavy" or "curly"). That Latin name ''crispa'' was later retained when shiso was reclassified as a cultigen. ; Red shiso ( f. ''purpurea''): Leaves red on both sides, flat surface. Often called simply "shiso". ; Ruffled red shiso (f. ''crispa''): Leaves red on both sides, ruffled surface. ; Green shiso (f. ''viridis''): Leaves green on both sides, flat surface. ; Ruffled green shiso (f. ''viridi-crispa''): Leaves green on both sides, ruffled surface. Cultivar. ; Bicolor shiso (f. ''discolor''): Leaves green on top side, red on back side, flat surface. Cultivar. ; Variegated shiso (f. ''rosea''): Leaves a mix of green and red on both sides, flat surface. Purple Perilla foliage.JPG, Red shiso growing in the wild Red Shiso field 2.jpg, Red shiso field in Fukui City,

Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the n ...

Saint-Girons - Avenue du Maréchal Foch - 20150904 (1).jpg, Red shiso in Saint-Girons,

France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...

Perilla_Beijing.jpg, Green shiso in

Beijing } Beijing ( ; ; ), Chinese postal romanization, alternatively romanized as Peking ( ), is the Capital city, capital of the China, People's Republic of China. It is the center of power and development of the country. Beijing is the world's Li ...

China China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's List of countries and dependencies by population, most populous country, with a Population of China, population exceeding 1.4 billion, slig ...

Beefsteak plant (21228989453).jpg, Green shiso flower Beefsteak plant (21823908946).jpg, Green shiso flower Shiso detail.jpg, Green shiso as a potted plant Gardenology.org-IMG 2985 rbgs11jan.jpg, Bicolor shiso in the Royal Botanic Garden,

Sydney Sydney ( ) is the capital city of the state of New South Wales, and the most populous city in both Australia and Oceania. Located on Australia's east coast, the metropolis surrounds Sydney Harbour and extends about towards the Blue Mounta ...

Australia Australia, officially the Commonwealth of Australia, is a sovereign country comprising the mainland of the Australian continent, the island of Tasmania, and numerous smaller islands. With an area of , Australia is the largest country by ...

Beefsteak Plant, pod, upper marlboro, md 2015-04-10-20.34.04 ZS PMax (17105989152) (2).jpg, Shiso seed pods

Culinary use

Cultivated shiso is eaten in many East Asian and Southeast Asian countries. Wild, weedy shiso are not suitable for eating, as they do not have the characteristic shiso fragrance, and are high in perilla ketone, which is potentially toxic.

East Asia

Japan

''Shiso'' (紫蘇) is extensively used in

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan ( Japanese: ) is based on rice with miso soup and oth ...

. Red, green, and bicolor varieties are used for different purposes. Red shiso is called ''akajiso'' (赤紫蘇). It is used in the making of ''

umeboshi Umeboshi ( Japanese: 梅干し, pronounced , literally 'dried ume') are pickled (brined) '' ume'' fruits common in Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums ...

'' (pickled plums) to give the plums a red color. The leaves turns bright red when steeped in '' umezu'', the vinegary brine that results as a byproduct of pickling plums. It can also be combined with ''umezu'' to make certain types of

. In the summer, it is used to make a sweet, red juice. In Kyoto, red shiso and its seeds are used to make ''shibazuke'', a type of fermented

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mo ...

. Red leaves are dried and pulverized into flakes, then mixed with salt to make a seasoning called ''yukari''. The word ''yukari'' is an ancient term for the color purple, and was first used by Mishima Foods Co. to describe their shiso product, though the word is now used to refer to shiso salt in general. Red shiso leaf flakes are a common ingredient in ''

furikake is a dry Japanese condimentJapanese Furikake (Rice Seasoning)
. Japanese Kitchen. Accessed 2 ...

'' seasonings, meant to be sprinkled over rice or mixed into ''

onigiri , also known as , , or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in ''nori''. Traditionally, an onigiri is filled with pickled ume (''umeboshi''), salted salmon, katsuob ...

'' (rice balls). Green shiso is called ''aojiso'' (青紫蘇) or ''ōba'' (大葉 "big leaf"). It is used to garnish noodle dishes like '' hiyamugi'' or '' sōmen'', meat dishes like

sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. " 刺身" = ''sashimi'', where 刺し = ''sashi'' (pierced, stu ...

, '' tataki'' and ''

namerō is a type of tataki, a manner of preparing fish or meat finely minced and mixed with some spices and seasonings, not unlike a tartare. This recipe has been passed down among Bōsō Peninsula The is a peninsula that encompasses the entirety ...

'', and

tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...

dishes like ''

hiyayakko is a Japanese dish made with chilled tofu and toppings. Variety of toppings The choice of toppings on the tofu vary among households and restaurants, but a standard combination is chopped green onion with katsuobushi (dried skipjack tuna fl ...

''.

Whitebait Whitebait is a collective term for the immature fry of fish, typically between long. Such young fish often travel together in schools along coasts, and move into estuaries and sometimes up rivers where they can be easily caught using fine-m ...

(''shirasu'') sashimi is often garnished with green shiso. Whole leaves are also used as receptacles to hold

wasabi Wasabi ( Japanese: , , or , ; ''Eutrema japonicum'' or ''Wasabia japonica'') or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan and the Russi ...

, or ''tsuma'' (garnishes). Leaves can also be battered on one side and fried to make

tempura is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ...

, and are served with other fried items. Chopped leaves are used to flavor any number of fillings or batter to be cooked, for use in warm dishes. In Japan,

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ...

is sometimes topped with dried or freshly chopped shiso leaves, which is often combined with raw '' tarako'' (pollock roe). Originally, green shiso was used in place of

basil Basil (, ; ''Ocimum basilicum'' , also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also k ...

, and has even been used in

pizza Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, on ...

toppings. In the summer of 2009, Pepsi Japan released a seasonal flavored beverage, the green colored Pepsi Shiso. Shiso seed pods (fruits) are called ''shiso no mi'', and are salted and preserved like a spice. They can be combined with fine slivers of

daikon Daikon or mooli, ''Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon is harvested and consume ...

(radish) to make a simple salad. Oil pressed from the seeds was once used for deep-frying. Shiso sprouts, buds and

cotyledon A cotyledon (; ; ; , gen. (), ) is a significant part of the embryo within the seed of a plant, and is defined as "the embryonic leaf in seed-bearing plants, one or more of which are the first to appear from a germinating seed." The numb ...

s are all called ''mejiso'' (芽紫蘇), and used as garnish. Red sprouts are called ''murame'', and green sprouts are called ''aome''.. Photograph shows both green shiso sprouts (''aome'') and slightly larger red shiso sprouts (''mura me'') with true leaves Although not often served in restaurants, ''mejiso'' are used as

microgreen Microgreens are vegetable greens (not to be confused with sprouts or shoots) harvested just after the cotyledon leaves have developed with one set of true leaves. They are used as a nutrition supplement, a visual enhancement, and a flavor and ...

s. Shiso flowers are called ''hojiso'' (穂紫蘇), and used as garnish for

. They are intended to be scraped off the stalk with chopsticks, and added as flavoring to the soy sauce dip. The flowers can also be pickled. Kansaifoods Co., Ltd.「力丸」寿司.jpg, Various types of

with green shiso leaves Ikura don.jpg, '' Ikura-don'' with green shiso garnish Sakura shrimp and Whitebait from Suruga bay.jpg, Shrimp and

whitebait Whitebait is a collective term for the immature fry of fish, typically between long. Such young fish often travel together in schools along coasts, and move into estuaries and sometimes up rivers where they can be easily caught using fine-m ...

with green shiso leaves Japanese raw whitebait and shimesaba 2014.jpg, ''Shimesaba'' (cured

mackerel Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...

) and whitebait sashimi with green shiso leaves Assorted Sashimi (6639227195).jpg, Green shiso leaf used to hold

Akasiso.JPG, ''

Umeboshi Umeboshi ( Japanese: 梅干し, pronounced , literally 'dried ume') are pickled (brined) '' ume'' fruits common in Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums ...

'' pickled with red shiso Yukari on Rice.jpg, Red shiso salt (''yukari'') on rice

Korea

In Korea, shiso is called ''soyeop'' () or ''chajogi'' (). It is less popular than the related cultigen, '' P. frutescens'' (''deulkkae''). ''Soyeop'' is commonly seen as a wild plant, and the leaves are occasionally used as a ''

ssam ' (), meaning "wrapped", refers to a dish in Korean cuisine in which, usually, leafy vegetables are used to wrap a piece of meat such as pork or other filling.

'' vegetable. Red leaves are sometimes pickled in

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' As ...

soybean paste Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such a ...

as a '' jangajji'', or deep-fried as ''

bugak ''Bugak'' () is a variety of vegetarian ''twigim'' (deep-fried dish) in Korean cuisine. It is made by deep frying dried vegetables or seaweed coated with ''chapssal-pul'' (; glutinous rice paste) and then drying them again. It is eaten as ''ban ...

'' with a thin coat of rice-flour batter. Yukhoe by hirotomo in Matsusaka, Wakayama.jpg, ''

Yukhoe ''Yukhoe'' ( ko, 육회 ) is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat. ''Yukhoe'' literally means 'raw (''hoe'', ) meat (''yuk'', )'. Therefore, in the strictest context ...

'' (raw steak) with green shiso leaf

Southeast Asia

Laos

In Laos, red shiso leaves are called ''pak maengda'' (ຜັກແມງດາ). They are used to add fragrance to '' khao poon'' (ເຂົ້າປຸ້ນ), a

rice vermicelli Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rath ...

dish that is similar to the Vietnamese ''bún''.

Vietnam

In Vietnam, shiso is called ''tía tô''. Compared to Japanese shiso, it has slightly smaller leaves but a much stronger aromatic flavor. Vietnamese ''tía tô'' are often bicolored, with leaves that are red on the backside. ''Tía tô'' leaves are used in

Vietnamese cuisine Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish refle ...

for salads, soups, or stir-fried dishes. The strong flavors are perfect for cooking seafoods such as shrimp and fish dishes. They are eaten as a garnish with ' (

). Leaves are also pickled.

Biochemistry

Shiso's distinctive flavor comes from

perillaldehyde Perillaldehyde, perillic aldehyde or perilla aldehyde, is a natural organic compound found most abundantly in the annual herb perilla, but also in a wide variety of other plants and essential oils. It is a monoterpenoid containing an aldehyde fun ...

, which is found only in low concentrations in other perilla varieties, including ''

''. The

oxime In organic chemistry, an oxime is a organic compound belonging to the imines, with the general formula , where R is an organic side-chain and R’ may be hydrogen, forming an aldoxime, or another organic group, forming a ketoxime. O-substituted ...

of perillaldehyde, perillartine, is about 2,000 times sweeter than

sucrose Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refine ...

. However, perillartine has a bitter aftertaste and is not soluble in water, and is only used in Japan as an

artificial sweetener A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie () or low-calorie sweetener. Artificial sweeteners may b ...

to sweeten tobacco. Wild shiso is rich in perilla ketone, which is a potent lung toxin to some livestock. When consumed by cattle and horses, it causes

pulmonary edema Pulmonary edema, also known as pulmonary congestion, is excessive liquid accumulation in the tissue and air spaces (usually alveoli) of the lungs. It leads to impaired gas exchange and may cause hypoxemia and respiratory failure. It is due ...

, leading to a condition sometimes called perilla mint toxicosis. Effects on humans remain to be studied. The plant produces the

natural product A natural product is a natural compound or substance produced by a living organism—that is, found in nature. In the broadest sense, natural products include any substance produced by life. Natural products can also be prepared by chemical sy ...

perilloxin, which is built around a 3-benzoxepin

moiety Moiety may refer to: Chemistry * Moiety (chemistry), a part or functional group of a molecule ** Moiety conservation, conservation of a subgroup in a chemical species Anthropology * Moiety (kinship), either of two groups into which a society is ...

. Like

aspirin Aspirin, also known as acetylsalicylic acid (ASA), is a nonsteroidal anti-inflammatory drug (NSAID) used to reduce pain, fever, and/or inflammation, and as an antithrombotic. Specific inflammatory conditions which aspirin is used to treat inc ...

, perilloxin inhibits the

enzyme Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products ...

cyclooxygenase Cyclooxygenase (COX), officially known as prostaglandin-endoperoxide synthase (PTGS), is an enzyme (specifically, a family of isozymes, ) that is responsible for formation of prostanoids, including thromboxane and prostaglandins such as pr ...

with an IC₅₀ of 23.2 μM. Other

chemotypes A chemotype (sometimes chemovar) is a chemically distinct entity in a plant or microorganism, with differences in the composition of the secondary metabolites. Minor genetic and epigenetic changes with little or no effect on morphology or anatomy ...

include

eschscholzia ''Eschscholzia'' is a genus of 12 annual or perennial plants in the Papaveraceae (poppy) family. The genus was named after the Baltic German/ Imperial Russian botanist Johann Friedrich von Eschscholtz (1793–1831). All species are native to Me ...

ketone, perillene, and the phenylpropanoids

myristicin Myristicin is a naturally occurring compound found in common herbs and spices, the most well known being nutmeg. It is an insecticide, and has been shown to enhance the effectiveness of other insecticides in combination. Myristicin is also a prec ...

dillapiole Dillapiole is an organic chemical compound and essential oil commonly extracted from dill weed, though it can be found in a variety of other plants such as fennel root. This compound is closely related to apiole, having a methoxy group positioned ...

elemicin Elemicin is a phenylpropene, a natural organic compound, and is a constituent of several plant species' essential oils. Natural occurrence Elemicin is a constituent of the oleoresin and the essential oil of ''Canarium luzonicum'' (also referred ...

, citral, and a type rich in rosefuran. Shiso contains only about 25.2–25.7%

lipid Lipids are a broad group of naturally-occurring molecules which includes fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E and K), monoglycerides, diglycerides, phospholipids, and others. The functions of lipids in ...

, but still contains a comparable 60% ratio of ALA. Aromatic essential oils present are

limonene Limonene is a colorless liquid aliphatic hydrocarbon classified as a cyclic monoterpene, and is the major component in the oil of citrus fruit peels. The -isomer, occurring more commonly in nature as the fragrance of oranges, is a flavoring a ...

, caryophyllene, and farnesene. Bactericidal and preservative effects of shiso, due to the presence of terpenes such as perilla alcohol, have been noted.

Cultivation

In temperate

climate Climate is the long-term weather pattern in an area, typically averaged over 30 years. More rigorously, it is the mean and variability of meteorological variables over a time spanning from months to millions of years. Some of the meteorologi ...

s, the plant is self-sowing, but the seeds are not viable after long storage, and germination rates are low after a year.

Japan

The bar graph shows the trend in total production of shiso in Japan, as given by the Ministry of Agriculture, Forestry and Fisheries The biggest producer of shiso for the food market is

Aichi Prefecture is a prefecture of Japan located in the Chūbu region of Honshū. Aichi Prefecture has a population of 7,552,873 () and a geographic area of with a population density of . Aichi Prefecture borders Mie Prefecture to the west, Gifu Prefecture ...

, boasting 3,852 tons, or 37.0% of national production (2008 data)., starred data is FY2008 data. Data for greenhouse production, which is a better indicator of crop yield, gives 3,528 tons for Aichi Prefecture, or 56% share of national production. The difference in percentage is an indicator that in Aichi, the leaves are 90% greenhouse produced, whereas nationwide the ratio is 60:40 in favor of indoors over open fields. In Aichi Prefecture, the city of

Toyohashi is a city in Aichi Prefecture, Japan. , the city had an estimated population of 377,453 in 160,516 households and a population density of 1,400 persons per km2. The total area of the city was . By area, Toyohashi was Aichi Prefecture's second-lar ...

produces the most shiso in Japan. They are followed in ranking by

Namegata, Ibaraki is a city located in Ibaraki Prefecture, Japan. , the city had an estimated population of 32,144 in 11,412 households and a population density of 144.5 persons per km². The percentage of the population aged over 65 was 35.9%. The total area of ...

. There seems to be a growth spurt for shiso crops grown for industrial use. The data shows the following trend for crops targeted for oil and perfumery.

History

Green shiso was not industrially grown until the 1960s. Production volume remained negligible until 1976. Several accounts exist regarding the beginnings of shiso production. According to one anecdote, in 1961, a food co-operative from Shizuoka specializing in ''tsuma'' (garnishes) began shipping green shiso to the

Osaka is a designated city in the Kansai region of Honshu in Japan. It is the capital of and most populous city in Osaka Prefecture, and the third most populous city in Japan, following Special wards of Tokyo and Yokohama. With a population of ...

market, where it grew so popular the name ''ōba'' (大葉 "big leaf") became the trade name for bunches of picked green leaves., quoted by : "..一九六一（昭和三十六）年ごろ、静岡県の、あるツマ物生産組合が、青大葉ジソの葉を摘んでオオバの名で大阪の市場に出荷.." Another account places the start of green shiso production origin in the city of

, the foremost ''ōba'' producer in the country., under heading "Tsumamono nippon-ichi"(つまもの生産日本一) states Toyhashi is Japan's 1 producer of both edible chrysanthemums and shiso It claims that the Toyohashi Greenhouse Horticultural

Agricultural Cooperative An agricultural cooperative, also known as a farmers' co-op, is a cooperative in which farmers pool their resources in certain areas of activity. A broad typology of agricultural cooperatives distinguishes between agricultural service cooperati ...

experimented with planting green shiso around 1955, and started merchandising the leaves as ''ōba'' around 1962. In 1963 they organized "cooperative sorting and sales" of the crop, and achieved year-round production around 1970. website pdf, p.174 In the 1970s refrigerated storage and transport became available, bringing fresh produce and seafood to areas away from farms or seaports. Foods like sashimi became daily fare, and so too did sashimi garnishes like green shiso. The word ''ōba'' was originally a trade name and was not listed in the popular dictionary '' Shin Meikai Kokugo Jiten'' as "green shiso" until its 5th edition (1997).

References

Notes

Works cited

;(Herb books) * ;(Cookbooks) * * * * * ;(Nutrition and chemistry) * *, pp. 26–7 ;(Japanese dictionaries) * * * ;(Japanese misc. sites) *: right navbar "9 農業(野菜)" ;(Ministry statistics) *. It gives to ink to H12 (FY2000), H14 (FY2002), H16 (FY2004), H18 (FY2006), H20 (FY2008) figures. They are not direct links to Excel sheets, but jump to TOC pages at e-stat.go.jp site. The latest available is TOC fo
The FY2008(年次) Regional Specialty Vegetable Production Status Study, published 11/26/2010
Under Category 3-1 Vegetables by crop and prefecture: acreage, harvest yield, etc. (野菜の品目別、都道府県別生産状況作物面積収穫量等), find 10th crop shiso (しそ), and clic
Excel button
to open p008-20-014.xls. Under Category 3–2, you can also retrieve Vegetable by crop and prefecture: major cutivars at major-producing municipalities (野菜の品目別、都道府県別生産状況主要品種主要市町村 ). * . for data (h001-21-071.xls). *. Links to H14 (FY2000) - H19 (FY2007) biannual figures, not direct link to Excel but jump to TOC pages at e-stat.go.jp site. The latest available is TOC fo
The FY2007(年次) Specialty Vegetable Production Realized Study, published 3/23/2010
Locate 1-1-10 is Shiso (しそ), where heading reads " Industrial crop sown acreage and production" (工芸作物の作付面積及び生産量, and clic
Excel button
to open p003-19-010.xls. * * * * *
pdf
(in Japanese except abstract) * * {{Taxonbar, from=Q15750255 Herbs Japanese condiments Vietnamese cuisine Lamiaceae

Names

Origins and distribution

History

Description

Varieties

Culinary use

East Asia

Japan

Korea

Southeast Asia

Laos

Vietnam

Biochemistry

Cultivation

Japan

History

See also

References

Notes

Works cited