Perilla Frutescenes - Shiso

Perilla Frutescenes
“Shiso”/“Beefsteak Plant”
Aka Ao Shiso, Ji Soo, Perilla, Purple Perilla, Shiso, Wild basil, Wild red basil, Chinese basil, Purple mint, Rattlesnake weed, Summer coleus
Family: Lamiaceae

Shiso originated in East Asia, and was a traditional crop of China, India, Japan, Korea, and Thailand, a plant now scientifically verified as having numerous beneficial chemical properties. Introduced to America during 1800’s, it quickly became a naturalised weed in Southern USA.
Ideal environment is in full sun to partial shade, although it does well in shade in hotter summer climates as the scorching sun evaporates the flavoursome essential oils. They do well both in the ground and in pots.
Shiso will tolerate pH levels between 6.1 and 7.8 with it ideally neutral. They enjoy light to medium moist well-drained and rich soil.
They may become invasive if left to seed. They are drout and frost tender plants.

Leaf
Shape: Petiole, ovate
Margin: Serrated
Colour: Dark green – dark purple. Sometimes the leaves are so large and red that they remind one of a slice of raw beef, hence the name beefsteak plant
Surface: Bronze-metallic sheen, hairy
Size: 15cm
Arrangement: Opposing
Flavour: Mint/liquorice
Flower
Colour/s: Pink; Violet/Lavender; White/Near White
Inflorescence: Terminal spike, called hojiso; 25cm.
Size: 6mm
Shape: Tubular
Fruit
Calix left as a protection for seedpods. Dry seed head rattles, hence the name Rattlesnake Weed.

Plant Category: Annual herb
Growth characteristics: 45-60 cm; square stems
Potential horticultural use: foliage and aromatic. Flowers are attractive to butterfly yet the foliage is unappealing to most pest insects.
Horticultural limitations: Seeds are poisonous if ingested. Potentially invasive weed (listed as invasive in Pennsilvania)
Propagation methods: from seed; propagate indoors before frost. Allow seedheads to dry on plants; remove and collect seeds. Properly cleaned, seed can be successfully stored

Culinary: Raw, cooked, dried. Awesome with sashimi, pizza topping as a basil substitute, and canned pickled kkaennip can be found in Korea
Farmaceutical: antiasthmatic, antibacterial, antidote, antimicrobial, antipyretic, antiseptic, antispasmodic, antitussive, aromatic, carminative, diaphoretic, emollient, expectorant, pectoral, restorative, stomachic and tonic. An infusion of the plant is useful in the treatment of asthma, colds, cough and lung afflictions, influenza prevention, nausea, vomiting, abdominal pain, constipation, food poisoning and allergic reactions (especially from seafood), and to restore health and balance. The stems are a traditional Chinese remedy for morning sickness and restless fetus in pregnancy, though some say the herb should be avoided by pregnant women.
Aromatic: The seed heads can be collected and dried for use in arrangements, potpourris and wreaths. The crushed plant also makes an effective insecticide.
Other: Perilla seed oil has been used in paints, varnishes, linoleum, printing ink, lacquers, and for protective waterproof coatings on cloth.
Folk lore: In Asia, centuries ago, ceremonies were conducted before harvesting the plant, it was considered to be alive and was held as sacred, sent by God as food and medicine to treat all ailments of man. Disrespect for the plant meant death, anyone caught stepping on the plant would himself be trampled to death!

Pelargonium graveolens - Rose Geranium

Pelargonium graveolens
Rose Geranium
(syn: P. terebinthiaceum)
Family: Geraniaceae

Most of the plants commonly called geraniums are actually pelargoniums, and while both genera are members of the geranium (Geraniaceae) family. Rose geranium originated from South Africa. They were first sent to England in 1609 by the governor of Cape Colony, but were officially introduced in 1632 by botanist and plant hunter John Tradescant. Scented geraniums were popular in Victorian England and were widely grown until 1914 when fuel for greenhouses was banned during the war.

The genus Pelargonium gets is name from the resemblance of the shape of the fruit to the beak of a stork, pelargos in Greek. The species name graveolens refers to the strong fragrance of the leaves, meaning strong-smelling in Latin.

Rose geraniums are best where they can be touched and smelled. They do well in decorative settings. They may become a weed when uncontrolled or escaped, as they are highly adaptable and have invasive rhizomes. Place them in well-drained soil; pH 6-7; temperature 24°C to 29°C.

Remove flower buds if it starts to get scraggy.

Leaf
Shape: Hand-shaped
Margin: lobed
Colour: Light green – green, and may have a stripy pattern in some varieties.
Surface: Velvet-like, fine hairy
Size: 5-10cm

Flower
Colour/s: Pink - white
Inflorescence: Umbel-like
Scent: Rose
Season: Summer

Plant Category: Perennial scented bush
Growth characteristics: 1.3m high, 1m spread. Herbaceous when young and become woody with age.
Potential horticultural use: Wide use for ornamental.
Horticultural limitations: Potential weed.
Propagation methods: Seed (may self-sow); cuttings, root division.

Culinary: Fresh leaves can be added to jellies, fruit dishes, and cold plates for a mild flavour. To lightly flavour a pound cake or angel food cake, lay the leaves flat on a buttered and floured pan just before pouring batter. Discard the leaves after the cake is baked.
Farmaceutical: The leaves were used in Africa to stop diarrhoea, and an Italian study showed that scented geraniums stop bleeding. The essential oil is made into preparations to treat lice, ringworm, and shingles, usually accompanied by other herbs. The pharmaceutical industry utilises an antiseptic component of the essential oil called geraniol. Oil is also said to repel mosquitoes.
Aromatic: Refer to this link for more info on the essential oil.
Folklore: Doubt: “I haven’t made up my mind”