The English name for shiso is quite varied, depending on the specific variety and its characteristics. One common name for shiso is the “beefsteak plant”. This name comes from the fact that certain purple-leaf varieties of shiso resemble the deep, blood-red color of meat. This name is evocative and helps to describe the unique appearance of these particular shiso plants.
Another common name for shiso is “perilla mint”. This name emphasizes the aromatic qualities of the plant, as well as its resemblance to mint leaves. In fact, shiso leaves do have a distinct minty fragrance and taste, which makes them a popular addition to many dishes, especially in Asian cuisine.
Shiso is also known as “Chinese basil” or “wild basil” in some regions. These names highlight the herb’s association with basil and its wild, untamed nature. Shiso leaves have a similar shape and texture to basil leaves, but their distinct flavor and appearance set them apart.
In my personal experience, I have grown shiso in my garden and found it to be a versatile and interesting plant. The purple-leaf variety, in particular, added a vibrant pop of color to my herb garden. Its unique appearance often sparked curiosity among visitors and sparked conversations about its unusual name, the “beefsteak plant”.
I have also used shiso leaves in culinary endeavors, particularly in Asian-inspired dishes. The minty flavor of the leaves adds a refreshing and aromatic element to salads, sushi, and even cocktails. Its versatility in both flavor and visual appeal makes it a valuable addition to any garden or kitchen.
Shiso can be referred to by several English names, including “beefsteak plant”, “perilla mint”, “Chinese basil”, and “wild basil”. These names capture different aspects of the herb’s appearance, aroma, and culinary uses. Whether you are a gardener or a food enthusiast, incorporating shiso into your landscape or cuisine can add a unique and flavorful touch.
