Perilla, Shiso, Beefsteak Plant 'Tia To'

This plant is easily cultivated from seed. It is a tender perennial that is often grown as an annual in temperate climates. It appreciate...Read Mores a sunny position in a warm setting, and prefers a consistently moist, rich soil. The information reported here regarding height is erroneous. This plant grows to a height of 6' (2m) or more in ideal conditions, so be advised. Minty-anise like aroma and flavor provides a pleasant accent to pickled vegetables and soups. This plant is perfectly content to be cluster grown in a container, so there is no need to introduce it into one's garden if reseeding is a concern.

I used to be partial to the purple-leaf strain, but after growing it once in pots I found it turned into a persistent annual weed. After ...Read Moremore than a decade, I'm still weeding it out of the beds. It's very aggressive and outcompetes many perennials.

A pretty plant, but there are far too many other pretty plants that are less work. I'll never plant this again deliberately in any garden.

Coleus makes an excellent substitute, unless you want to eat it.

This species is highly toxic to many animals, including horses, cattle, goats, rats, mice, and hamsters. It is responsible for fatal livestock poisonings when it invades pasturage.

This plant's invasive behavior has alarmed many organizations concerned with preserving natural areas, including the US National Park Service and the US Forest Service. It has been reported as invasive of natural habitat in 8 states.

http://www.nps.gov/plants/alien/pubs/midatlantic/pefr.htm
http://www.na.fs.fed.us/fhp/invasive_plants/weeds/beefsteak-...

I bought what was unknown to me at an Asian market a bunch of this plant. I rooted some in a cup of water in May,they took well to that a...Read Morend then planted some out in sun and some in a pot in light shade. I live in the SF bay area,so I might have to get back to you on if its an annual or short lived shrubby perennial.

Tia To (or called Tiet To) is a Vietnamese version of Hojiso, with slightly smaller leaves but much stronger aromatic flavor. Leaves have...Read More green color on the top side and purplish red on the bottom side. The strong flavors are perfect for sea food cooking of shrimp and fish dishes. Aromatic leaves are also widely used in pickling. Plants grow best in a sunny location. Young leaves can be harvest in 30 days after transplanting. Plants can be grown in open field or container as a wonderful ornamental plant in the backyard. Easy to grow.