Shiso (Perilla)

Shiso may be introduced into meals as soon as baby is ready to start solids, which is generally around 6 months of age. 

Shiso, also known as perilla, is an aromatic herb in the mint family that is native to the mountainous regions of Asia and has been cultivated across the continent for thousands of years. It is particularly important to Japanese culinary culture, where it is used as a garnish, a wrap, a pickling agent, and a flavoring in everything from sushi and sashimi to tempura, onigiri, and cold noodle dishes. Shiso is also widely used in Korean cuisine, where it is known as kkaennip and served as a ssam (wrap) leaf or pickled in soy sauce and sesame oil.

• Bruise shiso leaves to release their aroma before adding to dishes. Rolling a leaf between your fingers releases the essential oils and intensifies the flavor.

• Store fresh shiso leaves upright in a glass of water at room temperature, loosely covered with a plastic bag, for up to a week. Or, wrap in a slightly damp paper towel and refrigerate in a sealed bag for 3–5 days. Avoid washing shiso until just before use, as moisture can cause the leaves to go bad more quickly.

No. Shiso presents a low choking risk when safely prepared for a baby’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve shiso in an age-appropriate way as described in How to Serve. As always, create a safe eating environment and stay within reach of baby during meals.

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Allergies to shiso are not common, but reactions have been reported, including some severe reactions.^[1] Allergies to shiso seeds are more commonly reported than allergies to the leaves. Individuals with allergies to tree pollen, apple, or kiwi or who have oral allergy syndrome (also called pollen food allergy syndrome) may also be sensitive to shiso.^[2] Oral allergy syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction.

Note that certain prepared foods and dried herb blends that feature shiso may contain common food allergens, including undeclared fish allergens in the form of bonito flakes.^[3] Read labels carefully before serving if your child has food allergies.

Yes. While shiso is typically consumed in small amounts as an herb or garnish, it is packed with a variety of vitamins, minerals, and fiber. Shiso contains over 270 identified plant compounds like phenolic acids, flavonoids, and carotenoids, which may offer anti-inflammatory, antimicrobial, anticancer, and antioxidant properties.^[4]

Green shiso (aojiso) and red shiso (akajiso) are two varieties of the same plant. Green shiso is the variety most commonly eaten fresh as a garnish, in salads, as a wrap, and in cooked dishes. Its flavor is bright, aromatic, and complex. Red shiso has a deeper, more astringent flavor and contains high levels of anthocyanins, the pigments that give it its distinctive red-purple color. Red shiso is used primarily for pickling — it is the ingredient that gives umeboshi their characteristic red color and is also used to make shiso juice (yukari) and pickled ginger.

Shiso and perilla refer to the same plant, though the terms are used differently depending on context and region.