(Perilla frutescens) Annual. A versatile Japanese herb with beautiful, aromatic red frilled leaves. The flavor of shiso can be described as a combination of cinnamon and clove with notes of spicy cumin.

Its sweet-spicy flavor is fantastic for stir fries, sushi, vegetable dishes, rice and to grow for microgreens. Also used as a medicinal herb.

Traditionally used to make radish pickles and umeboshi plums.

Germination Temperature	Planting Depth	Days to Germination	Plant Spacing	Row Spacing	Sun
65-80	1/4"	7-21	8-12"	18"	Partial to Full

 

Planting Instructions:
Sow outside 1-2 weeks after average last frost and when temperatures are warm. Start indoors 4 weeks before average last frost. Gently press seeds into soil, but do not cover as they require light to germinate. Freezing seeds for several days before sowing improves germination.

Additional Tips:
When sowing indoors, germination rates are sometimes lower, even in optimal conditions. Freezing seeds for several days before sowing improves germination.

Shiso is easy to grow and can be treated much like basil.

Shiso is a "cut and come again" plant, so it can be harvested more than once a season by cutting high enough to allow grow-back.

Shiso is a tender annual, ensure temperatures are mild enough to transplant and wait until after your last frost date.

Harvesting:
Harvest leaves any time after plant is a few inches tall, but before it flowers. Flowers are also edible and delicious in salads.

 

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