Perilla (green) aka Shiso

Description

Perilla frutescens var. crispa

Sometimes known by its Japanese name “shiso”, Perilla is valued for its aromatic  leaves that are used in salads, stir fries and tempura. The leaves  have a unique flavour, and describing it is tricky. A look at the literature shows that there is no consensus among other growers either. 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 flavours dominate.  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. You can also sow and grow outdoors in June, though the first harvests will be delayed.

Approximate number of seeds per pack: 250