Brand: Gaea's Blessing Seeds
- Perilla frutescens var crispa - open-pollinated - Non-GMO - Reaches maturity in about 75 days, pinch off leaves for use to promote branching and leaf production.
- Delicious and healthy herb from the mint family for use in Japanese Cuisine. Flavor profile is that of distinct cinnamon/clove flavor and aroma, with the spiciness of cumin
- Great in salads, as tempura, or as an edible garnish for sushi, noodles, soups, or anything else that needs a flavorful visual boost!
- High Germination Rate - 94% for the current 2019 batch
- Gaea's Blessing is based in Illinois, USA. We are committed to promoting sustainable growing methods, to protecting the biodiversity of our planet, to doing our best to ensure the wellness of the environment, and above all, to ensuring our customers' satisfaction. As adopters of the Safe Seed Pledge, we do not consciously buy or sell seeds that have been genetically modified.
Publisher: Gaea's Blessing Seeds
Shiso is an easy to grow herb in the mint family that is usually planted in the spring and harvested in the summer and fall but can be grown year round in a greenhouse or in warmer states like California. Introduced to the US in the 1850s, shiso has quickly naturalized and become a common weed of pastures and roadsides in southeastern states and is found growing in open fields, roadsides, and woodlands. Shiso is a very attractive plant for the garden, andattracts butterflies and other pollinators. Red shiso is has a more anise-like flavor compared to green shiso which tends to be spicier, leaning towards a cinnamon flavor profile. Both red and green shiso leaves are rich in calcium and iron, and are used in Chinese medicine to treat asthma, colds, flu and other respiratory ailments. The Japanese, in particular, use red shiso to color umeboshi and pickled ginger. Both red and green shiso leaves are commonly used to enhance flavors of various soups and broths, dishes, desserts, or eaten in salads or fried as tempura. The beautiful leaves are also used as a garnish. Perilla seeds form an essential part of the famous seven spices of Japan, which originated more than 300 years ago in Kyoto.
Direct seed (recommended): Store seed in the freezer for best germination. Sow in spring after the last frost, 1-2 seeds per inch, in rows 18" apart. Sow seeds shallowly or cover lightly, as light is required for germination. Can grow somewhat thickly, or thin to 6-12" apart. Germinates in 7-21 days. Prefers sun and medium rich sandy soils. Harvest leaves for fresh use once the plants have become established - this will also help stimulate branching and leaf growth.