Perilla (green) aka Shiso

Description

Perilla frutescens

Sometimes known by its Japanese name shiso, this herb is valued for its aromatic, hairy leaves used in salads, stir fries and tempura. Describing the flavour is tricky, and there’s no consensus on how to do it. Some say it resembles camphor and citrus, others feel it’s closer to cumin or mint, while there are those who think cinnamon and basil dominate. On the other hand, perilla plants could just have a flavour and smell that are uniquely theirs, and making comparisons just doesn’t work. You’ll have to try growing some plants and see for yourself.

Perilla is an upright bushy annual that can be made bushier by pinching out its growing tips. Plants grow during the warmest parts of the year and are adapted to either full sun or partial shade. Sow seed undercover in the spring, and once the seedlings are big enough to handle, transplant them to either medium-sized pots or well-worked ground located either inside a structure or outdoors in the open. You can also sow and grow outdoors in June, though the first harvests will be delayed.

Approximate number of seeds per pack: 250