Lots of Korean recipes call for perilla leaves and it's easy to grow, but suffice it to say it's in the mint family, so it's probably a good idea to grow it in a pot. Both green and dark red leaves are perilla from a mixed packet of seed I got at B. B. Barns. The strappy leaves are garlic chives which are also a good idea to grow in a pot since they reseed themselves very generously http://www.saveur.com/how-to-cook-shiso-perilla/

Guess I have to do some transplanting according to this advice I just found in the above article: "If you grow red and green shiso, keep them far apart, as in opposite ends of the garden. They cross-breed quite easily. Red shiso is practically a perennial. You only need to plant it once. Green shiso is more finicky and is usually planted every year. Red shiso sprouts are quite good, too. Might as well grow some Mitsuba (Japanese Parsley or Trefoil) while you're at it. Just drop 2-3 sprouts of it into a simple broth to liven it up."