AKAJISO

Perilla «Akajiso» – an annual aromatic herb, also known as shiso or Japanese parsley. The plant reaches a height of 60–70 cm and is characterized by strong branching. The leaves are broadly obovate, dark maroon (red-purple) in color with a sharp tip and serrated edge; they are velvety to the touch and possess a delicate lemon-anise aroma with a slight pepper aftertaste. Due to its high content of provitamin A, carotene (surpassing carrots), and essential oils, perilla «Akajiso» greens are valued both in cooking and in ornamental gardening.

Leaves are used fresh in salads, lemonades, sauces for fish and meat. Red-leafed varieties are particularly popular in pickles and marinades, where they give dishes a beautiful pink hue and aroma. Dried leaves can be ground into a powder and used as a flavoring additive; they aid digestion and are applied in colds.

For cultivation, «Akajiso» seeds are sown at the end of April–beginning of May for seedlings in peat pots, then transplanted into open ground in a 30 × 40 cm pattern. Plants require regular watering, weeding, and inter-row loosening; pinching the main shoot promotes bushy growth. Harvest is collected before flowering, cutting the plant to a height of 10–12 cm or side shoots. Mid-early maturity is about 100 days, and green yield is 1.0–1.2 kg/m².