red shiso

Introduced in the 1850s from Japan where it’s been prized since the 8th century. Purplish-red anise-scented sharp-flavored leaves are used in sushi, sauces, garnishes, pickles and stir-fries. Used to color umeboshi plums and other pickles red. Also known as zi su , a specific in Chinese medicine for seafood poisoning. Louise Weber of Greenwich, Conn., asserts that deer won’t touch it and plants it around their favorite crops.