Is Raw Purple Shiso Safe to Eat?
For humans, purple shiso (Perilla frutescens) is entirely safe to eat raw when properly sourced and prepared. In fact, it is often preferred raw in Japanese cuisine to preserve its delicate, volatile flavors, which can dissipate when exposed to heat. While harmless to humans, it's important to note that the plant is toxic to grazing animals like cattle, sheep, and horses, which can develop respiratory issues if they consume it. For this reason, ensure any shiso you forage or source has not been exposed to animal consumption.
Like any fresh produce, thorough washing is essential to remove any dirt, pesticides, or other contaminants. Simply rinse the leaves under cool, running water and pat them dry with a clean cloth or paper towel before use. Choosing healthy, fresh-looking leaves from a reputable source, such as a market or garden, ensures the best flavor and safety.
Purple Shiso vs. Green Shiso: A Flavor and Culinary Comparison
The most significant difference between the two shiso varieties lies in their flavor profile and common culinary applications.
Flavor Profile
- Green Shiso (Aojiso): Possesses a milder, more delicate flavor often described as minty and anise-like, with citrus undertones. It is widely used raw to accompany lighter dishes.
- Purple Shiso (Akajiso): Features a more robust and bitter taste, often with spicy, cinnamon, and cumin notes. Its pungent flavor can be overwhelming if used in large quantities raw.
Culinary Applications
| Feature | Purple Shiso (Akajiso) | Green Shiso (Aojiso) |
|---|---|---|
| Taste | Pungent, spicy, bitter, with notes of cinnamon and cumin | Mild, minty, anise-like, with citrus notes |
| Primary Use | Coloring agent for pickled foods (umeboshi, ginger), syrups, and herbal teas | Garnishes, wraps for sushi/sashimi, salads, and rice dishes |
| Raw Dishes | Used sparingly as a garnish or in salads for a bold flavor kick | Used liberally as a wrap or garnish for its fresh, cleansing effect |
| Cooked Dishes | Less common cooked due to flavor loss, but used in syrups and juices | Can be lightly cooked, such as in tempura, but loses flavor with extended heat |
Creative Ways to Use Raw Purple Shiso in Your Cooking
While green shiso is the go-to for sushi, raw purple shiso offers a unique, assertive flavor that can enhance a variety of dishes when used correctly. Its distinct bitterness and color make it a versatile ingredient for creative culinary pursuits.
- Finely Chopped Garnish: Sprinkle thinly sliced or chiffonaded purple shiso over rice bowls, noodle dishes, or cold salads for a burst of color and a spicy, aromatic kick. The key is to use it sparingly so the flavor doesn't overpower the other ingredients.
- Salad Component: Use small, torn pieces of purple shiso in a fresh fruit or vegetable salad. It pairs surprisingly well with sweet or citrusy flavors, such as grilled peaches or juicy mangoes, creating a complex and refreshing bite.
- Cocktails and Infusions: Muddle a few purple shiso leaves to release their aroma and use them in cocktails. The leaves can also be steeped to create herbal teas or syrups, which turn a striking fuchsia color when an acidic element like lemon juice is added.
- Leaf Wraps: Use larger, more mature purple shiso leaves as a unique edible wrapper for grilled meats, rice, or tofu. The leaf's strong flavor contrasts nicely with the savory filling, similar to how it is used in Korean cuisine with perilla leaves.
- Infused Oil or Vinegar: Infuse olive oil or vinegar with purple shiso leaves to create a uniquely flavored dressing or finishing oil. The leaves will lend their complex flavor and color to the oil over time, creating a vibrant condiment.
Potential Health Benefits
Beyond its flavor, purple shiso offers several potential health benefits, which add to its appeal as a functional food.
- Antioxidant Power: The deep purple color of the leaves comes from anthocyanins, which are powerful antioxidants that protect cells from damage.
- Rich in Nutrients: Shiso is a good source of several vitamins and minerals, including Vitamins A, C, and K, as well as potassium and iron.
- Anti-inflammatory Properties: Traditional Asian medicine has long valued shiso for its anti-inflammatory properties, particularly in treating respiratory ailments.
Conclusion: Raw Purple Shiso is a Culinary Adventure
In conclusion, you can eat purple shiso raw, and doing so offers a more intense flavor experience than its green counterpart. Its safety is ensured by proper washing, but remember its powerful flavor requires moderation. Whether used as a garnish for its color and spice, steeped in a beverage for a colorful twist, or creatively incorporated into a salad, raw purple shiso is a fantastic herb to experiment with. Its combination of unique taste, vibrant appearance, and potential health benefits makes it a valuable addition to any adventurous kitchen. By understanding its nuances, you can elevate your dishes with this distinctive ingredient.
How to Forage Purple Shiso Responsibly
Purple shiso is known to be a prolific grower and can often be found growing wild in certain regions, where it is sometimes called "beefsteak plant". While foraging is an option, it is crucial to do so responsibly to ensure safety. First, positively identify the plant, as some lookalikes exist. It's best to harvest from areas you know are free from pesticides or pollutants. Gather leaves from younger plants, as they tend to be less tough and more flavorful. When harvesting, leave plenty of the plant behind to ensure it can continue to thrive and re-seed for future foraging. Always rinse foraged shiso thoroughly before consuming.
