Red Shiso

Red Shiso Seeds

Red Shiso (Perilla frutescens var. crispa) is a flavorful herb known for its vibrant red-purple leaves and aromatic qualities. The seeds are used for sprouting, producing tender, nutritious sprouts with a unique, slightly spicy and minty flavor. These sprouts add color, texture, and a fresh herbal note to salads, sandwiches, and garnishes.

History of the Seed

Red Shiso has been cultivated in East Asia, particularly Japan, China, and Korea, for centuries. It has traditional uses in cuisine, medicine, and cultural practices. The seeds have long been valued for their ability to produce flavorful leaves and sprouts, often used in pickling (umeboshi) and herbal remedies.

Nutritional Information

Red Shiso sprouts are rich in:

  • Vitamins: A, C, K
  • Minerals: Calcium, Iron, Potassium
  • Antioxidants: Rosmarinic acid and flavonoids
  • Dietary fiber
  • Essential fatty acids (in seed form)

Nutrition Benefits

  • Antioxidant-rich: Supports immune health and fights inflammation
  • Vitamin K: Important for blood clotting and bone health
  • Vitamin A & C: Supports skin health and immune function
  • Minerals: Help maintain healthy bones and blood pressure regulation
  • Digestive aid: Fiber promotes gut health

Sprouting Process and Directions

Soak Time

Soak Red Shiso seeds for 6 to 8 hours in clean water.

Rinse Time

Rinse the seeds twice daily with fresh water.

Growing Time

Sprouts typically grow in 5 to 7 days under optimal conditions.

Harvest Time

Harvest when the sprouts develop their first true leaves (around day 6-7).

Yield

From 1 tablespoon of seeds, expect approximately 1 to 1.5 cups of fresh sprouts.

Days to Sprout

Seeds usually begin to sprout within 1 to 2 days after soaking.

Best Growing Methods

  • Use a sprouting jar or tray with good drainage and airflow.
  • Keep in indirect sunlight or low light to prevent bitterness.
  • Maintain temperatures between 65°F and 75°F (18°C – 24°C).
  • Avoid standing water to prevent mold growth.

Storage

  • Store harvested sprouts in a breathable container or perforated bag in the refrigerator.
  • Best consumed within 3 to 5 days for freshness and nutritional value.

Using the Ready Sprouts

  • Add raw to salads, sandwiches, and wraps.
  • Use as garnish on soups or stir-fries after cooking briefly.
  • Blend into smoothies for added nutrition.
  • Mix into rice or noodle dishes for flavor and texture.

Helpful Tips

  • Rinse seeds thoroughly before soaking to remove dust.
  • Use filtered or distilled water if possible for best results.
  • Avoid over-soaking to prevent seed rot.
  • Ensure good air circulation during sprouting to avoid mold.
  • Taste test sprouts at day 5 or 6 to harvest at preferred flavor stage.

Did You Know?

  • Red Shiso leaves contain natural pigments called anthocyanins, which give them their distinctive red color. These pigments also act as antioxidants.
  • In Japan, red shiso is traditionally used to color pickled plums (umeboshi) and add flavor.
  • The plant is related to mint and basil but has a unique flavor profile combining minty, spicy, and slightly citrus notes.