Purple, Shiso

Purple Shiso, also known as Perilla or Beefsteak plant, is an excellent addition to the herb garden. Its complex flavor could become a new favorite without much space at one to three feet tall and only about one foot wide. The leaves, rich in calcium and iron, are used for seasoning, coloring, pickling, and garnishing. Shiso leaves can be used whole or cut into strips. Use the flower buds by collecting the seeds to sprinkle on salad and rice at the end of the season. It can also be grown as a microgreen. The flavor is between Mint and Basil, with hints of Anise and Cinnamon. Red perilla leaves are often wrapped around sushi or served with "sashimi" as a garnish. They are also added to soups, tempura, fried, and sprinkled over rice, garnish, fruit, or green salad. Full maturity in 60-85 Days. Microgreen harvest between 16 to 22 Day

Pkt Size/Approx. Seeds
0.7g ~200+ Seeds

•(Perilla frutescens)
•Heirloom
•Annual
•GMO-Free
•Open-Pollinated
•USA-grown Seeds
•Square Foot Garden Spacing 2
•USDA Zones: 1-11

Cold stratify seeds – Perilla seeds need cold weather to break down germination inhibitors. You can place newly sown pots or flats in the refrigerator for 1-3 months, put them outside against a north wall, and leave them there until spring. Keep soil moist. You can also place seeds in a bag and store them in a refrigerator if planted soon. Direct-sown after the last frost date or started indoors four weeks before the last frost. As light aids germination, sow seeds very shallowly in moist, rich, well-draining soil. Shiso will perform better in full sunlight but will tolerate and grow virtually in any light conditions from shade to full sun. Once the seedlings emerge, keep them reasonably dry when seedlings reach 1" to 2" tall, thin them to a final plant spacing of 12" apart, as Shiso does not like to be crowded. Pinch back the plants regularly to help make them bushy. To harvest, pick the biggest, most healthy leaves. Use fresh, since they lose most of their taste when dried.