Trees changes colors from green to reddish yellow in fall. I love that the mixed color makes leaves golden. Street trees are decorated beautifully with fall colors; on the other hand, spicy green leaves are rare at markets in fall.
Shiso leaves can be one of seasonal green leafy vegetables in fall. Shiso leaves are in season from August to the end of October. Very short life.
Aromatic shiso that is the oldest Japanese herb is mostly used for Japanese recipes. This particular flavor of shiso stimulates secreting fluid in the stomach, increase appetite, clean the stomach, prevent food poisoning, and work as an antiseptic.
Shiso has variety of nutrition including βcarotene, potassium, calcium, iron, vitamins B1, B2, C, and fiber. βcarotene has anti-oxidation effect and prevents any types of cancer. Potassium can help excessive sodium release outside of the body system.
Particularly, αlinolenic acid from shiso oil, an unsaturated fatty acid, would change into EPA (Eicosapentaenoic Acid) that prevents blood clots and makes blood flow smooth. EPA also works great on skin problems such as atopic dermatitis and other allergies.
By the way, shiso leaves have green ones and red ones. Green shiso is usually eaten raw or used as garnish on the dishes. On the other hand, red shiso, as far as I know, is used for making umeboshi in order to get that red color of umeboshi and enhance sourness.
(Partial Reference: Wikipedia)
I have shiso in the garden. When the wind blows, I can smell the aromatic and spicy shiso. I like shiso simply on my tofu with few drops of soy sauce or on udon noodle. Green shiso as a garnish on white ingredients like tofu or udon gives a bright spot on its green and the contrast of white and green stand out well. Aromatic flavor also goes well with sesame seeds (especially the ground white sesame seeds) which are also one of fall ingredients.