Perilla frutescens var. crispa ‘Green Shiso’ is a cultivated leafy herb in the mint family (Lamiaceae), widely used in Japanese cuisine and other parts of East Asia. The species Perilla frutescens includes several cultivated forms, and the variety crispa encompasses the aromatic shiso types distinguished by leaf morphology and phytochemical profile. The cultivar known as “Green Shiso” refers to the green-leaved form, in contrast to the red or purple perilla types used more commonly for coloring and pickling. The Japanese name shiso (紫蘇) historically referred particularly to the purple type, but in culinary English usage “shiso” now commonly denotes both green and red culinary perilla. Green shiso is believed to have been domesticated in East Asia, with its center of cultivation in China and Japan, and it is now grown widely in Japan, Korea, Taiwan, and increasingly in global specialty agriculture. The plant is an annual herb with serrated, aromatic leaves rich in essential oils and phenolic compounds.

Historically and in modern usage, green shiso leaves are eaten fresh as a garnish, wrapped around sushi and sashimi, shredded into salads, incorporated into tempura, or used to flavor noodles and rice dishes. The leaves have a distinctive aroma combining citrus, basil, mint, and anise notes, largely due to compounds such as perillaldehyde, limonene, and other monoterpenes. As a food source, Perilla frutescens var. crispa ‘Green Shiso’ provides fresh leafy material used directly as an ingredient rather than primarily processed into secondary products. In addition to culinary use, it has a history in traditional East Asian medicine, where it has been used for digestive support and respiratory conditions.

The plant contains bioactive compounds including perillaldehyde, rosmarinic acid, luteolin, and apigenin, which contribute antioxidant and anti-inflammatory properties documented in experimental studies.