Ohba Shiso Green Perilla (Perilla frutescens var. crispa): the most widely used shiso in Japan and probably the best known. As a crispa variety, it has a more delicate (but still intense) flavor than the common shiso, with bright green, tender, and jagged leaves . Sometimes incorrectly called Chinese basil, Southern China actually uses the common variety (Perilla frutescens, known in Asia as Jeok Ssam) more for phytotherapeutic purposes than for cooking, while in Japan we find it in numerous traditional recipes, from sushi to ramen, as well as in various sauces. Like all shiso, it is easy to grow but requires constant watering, avoiding waterlogging. It adapts very well to potting, so it is important to ensure adequate irrigation. Propagation from seeds is similar to basil but easier because the calyxes retain the seed for a long time even after drying. It tends to sow itself; the following spring you will probably have some wild perilla plants in the immediate vicinity. We have not found any phytopathologies or pest infestations in the crops (three seasons).
