Akajiso Shiso Japanese Red Perilla (Perilla frutescens var. crispa): This beautiful crispa variety was used in Japan as a dye and in herbal medicine, but is now mostly used in the culinary field, both in decoctions and in traditional recipes such as Humeboshi, fermented plums that are then used in many dishes. It's easy to grow in the field, but it doesn't tolerate drought or waterlogging: water regularly but not excessively. Shiso adapts very well to pots, but ensure adequate irrigation. Propagation from seeds is similar to basil but easier because the calyxes retain the seeds for a long time even after drying.
The Crispa varieties (Ohba and Johiso) have very similar organoleptic characteristics, but this cultivar tends to "color" preparations. It is also the most commonly used for infusions, partly because it is rich in anthocyanins. To achieve a more intense color, soil rich in iron and a location in full sun are required.
