Red Shiso (Perilla frutescens)

Red Shiso (Perilla frutescens): this herb, also called Japanese basil, is grown in many Asian countries and is used in traditional Japanese cuisine, the leaves are added in dishes such as umeboshi (fermented plums) to help conservation, they are also consumed in tempura (breaded and fried), in reality all parts of the plant are edible, the flowers are used as herbs and the roots in phytotherapy. The taste is light but persistent, with notes of anise and citrus, the texture is reminiscent of borage. It is a rustic plant, can be sown from March and then transplanted in late April, it loves temperatures above 15°C.  It has a bushy habit about 1mt high, the large red/purple leaves have an ornamental effect, the flowering is as abundant as the production of seeds. It needs a moist soil, half shade is possible to limit irrigation needs.