Perilla frutescens. There are two variants of Perilla frutescens grown in Japan: The var. crispa, called shiso, has attractive, crispate foliage and is grown for the aromatic leaves, which may be green (ao-jiso, [青紫蘇, あおしそ]) or red (aka-jiso [赤紫蘇, あかしそ]). The leaves are always used fresh, but can be frozen. Aromatic but difficult to describe; the fragrance reminds me of cinnamon and anise or licorice. The taste is similar, but with a marked astringent component. Annual herb of the mint family native to E. Asia, it is a traditional crop of China, India, Japan, Korea, Thailand, and other Asian countries. Perilla was brought to the United States in the late 1800s by Asian immigrants. It has quickly naturalized and become a common weed of pastures and roadsides in the southeastern United States. Found growing in sunny open fields, roadsides, waste places and open woodlands. Cultivation is very easy Perilla prefers light to medium moist well-drained and rich soil in full sun. Perilla is a very attractive plant for the garden and attracts butterflies.