Red shiso microgreens are a vibrant, tiny version of the mature shiso plant, also known as Japanese basil or perilla. Originating from Southeast Asia, the plant has a long history of being used in traditional medicine and cuisine. The word "shiso" is derived from the Japanese word "shiso," which itself comes from the Chinese "zi su," meaning "purple perilla."
The plant was introduced to Japan long ago and became an integral part of Japanese culinary tradition. While the mature plant has been used for centuries, microgreens are a more recent development in the culinary world, prized for their concentrated flavour and nutritional benefits.
These microgreens have a captivating color, ranging from deep purple to a reddish-burgundy. This makes them a popular choice for garnishes, as they add a striking visual element to any dish. Red shiso microgreens are typically grown indoors, which allows for year-round availability.
The process is relatively simple, and they can be ready to harvest in just one to two weeks after planting. Unlike the mature plant, the microgreens are harvested at an early stage, when the first true leaves have developed, ensuring a tender texture and intense flavour.
For more information on how to grow microgreens, check out our blog.
