This is an ancient perennial herb, also known as the “Beefsteak Plant.” Its taste is a cross between mint and fennel and is sometimes called the cinnamon plant. It is very rich in minerals, vitamins, and is considered a plant that will help to preserve and sterilize other foods. They are very rich in calcium and iron.
Some consider it as a Japanese basil, or wild coleus, both of which are also a member of the mint family. The leaves from the Shiso, are used for seasoning, coloring, flavoring of rice, fish, soups, and vegetable, for pickling, and garnish. You can eat the seeds as well as the foliage. The seeds are sweet and strong in flavor. The green Shiso, will not color any dish that you place it in, where this red version will add color.
