Red Shiso is a Japanese culinary herb grown for dark purplish-red, curly leaves on striking plants to about 4 feet high. Leaves season fish, wrap foods, and flowering shoots cook well in tempura or soup, while ground seed is used as a spice.
Start indoors before the last frost or sow outdoors in spring, then thin to final spacing. Give full sun and fertile, moist but well-drained soil. Flavor recalls coriander, basil, or cinnamon notes.
