[vc_row][vc_column][vc_column_text]Shiso, also known as Japanese or Chinese basil, is known scientifically as Perilla frutescens. It is an aromatic plant of oriental origin, similar to basil in appearance, but with a unique aroma and flavour: shiso is an unexpected blend of aniseed, lemon balm, mint, basil, cinnamon, clove and citrus.<\/p>\n
There are several varieties of Perilla, depending partly on geographical area, but the most common are green shiso, used for decoration and as a herb (it’s also an excellent replacement for pesto), and red shiso, used in the cooking water for pasta and rice to give the dish a more colourful and joyous appearance.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
The leaves (whose juice disinfects and heals cuts and wounds), the seeds and the oil from cold-pressing these are used in the treatment of influenza. Chinese basil has always been a key element in traditional eastern medicine, used by those with allergies in the pollen season and by pregnant women to combat morning sickness. A fun fact: If the leaves are rubbed over the skin, they protect against mosquitoes.<\/p>\n","protected":false},"featured_media":1633,"template":"","meta":[],"yoast_head":"\n