PREMIER SEEDS DIRECT - Perilla - SHISO - Green - 2 Gram ~ Approx 1733 Seeds

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Watering: Keep the soil just moist; established plants will grow in slightly dry soil but will thrive in soil that stays just moist. Shiso is native to India and China, where it grows wild in mountainous regions. Due to its easy growing requirements and unique taste, it is a cultivated herb throughout many Asian regions, and it’s become an essential ingredient in many authentic dishes. Japan is one of the leading producers of shiso. However, you can find it grown in many parts of the world. Shiso is also popular among Vietnamese herbs, under the name of tia to. The main difference from Japanese shiso is that the variety used in Vietnam is bicolor, with green leaves on the top and red on the bottom and stems. The uses are much the same, and you can pair it with Vietnamese soups, stir-fries, and fish or seafood dishes. Culinary companions: Shiso has a distinctive taste and aroma which is a flavoring match for Japanese cuisine. Depending on the variety, the flavor may include hints of mint, cinnamon, clove, citrus, cumin, cilantro, and basil. Outdoor planting time: Sow shiso seed outdoors after all danger of frost has passed in spring and nighttime temperatures are warmer than 45°F (7.2°C).

Bicolor shiso: the best of both worlds, this variety of shiso has leaves that are bright green on the top, and a deep purple on the bottom.Red shiso: produces broad, oval-shaped leaves, with a deep burgundy or magenta color on the leaves, stalks and stems; the flowers are small and either pink or purple; Soil preparation: Plant shiso in compost-rich, well-drained soil. Shiso prefers a soil pH of 5.5 to 6.5. Shiso will grow in average soil. Shiso not only looks great but offers a unique flavor that can bring life to a wide array of dishes. It’s reasonably easy to grow indoors and out, making it a great addition to your garden.

Winter growing: Shiso is a tender annual that will not grow outdoors in winter. Grow plants in pots indoors in winter. Place plants in a bright window or grow under fluorescent lights. Transplanting to the garden: Transplant seedlings out to the garden after all danger of frost is past.Given the fact that they taste different, you should be careful of which variety you buy. Read the seed information carefully and make sure that it mentions shiso, Japanese Perilla, or even better, the plant’s Latin name: Perilla frutescens var. crispa. How to germinate shiso seeds Shiso is a herb belonging to the mint family. Its Latin name is Perilla frutescens var. Crispa, but it is known under several common names, such as zǐsū (紫蘇 “purple perilla”) or huíhuísū (回回蘇 “Muslim perilla”) in Chinese, tía tô in Vietnamese, and ggaetnip (깻잎) or soyeop (소엽) in Korean. This perennial plant can grow to a height ranging from 16 to 39 inches (40 to 100cm), producing small, inconspicuous flowers and mint-like leaves. Its foliage can vary in color, from green to red, purple, or bicolor. In fact, there are several varieties of shiso, depending on the coloration. Ready to start planting shiso in your garden? This growing guide will tell you everything you need to know.

On the other hand, dried leaves can make tea, while the seeds can be sprinkled on salads or turned into oil. Can you eat raw shiso leaves?

Avoid direct sunlight until the seedlings emerge, which will take around 14-28 days at over 21 degrees celsius. Best started in pots or seed trays, providing extra warmth if required. Shiso produces smaller leaves than the Korean variety, and it has a more pronounced minty flavor. Korean Perilla has larger, rounded leaves, whereas shiso typically has serrated edges on its leaves. What is the difference between red Perilla and purple basil? Shiso is a prized herb, especially in Japan, where it has numerous uses in cooking. The Japanese love their shiso so much that Pepsi released a green-coloured, shiso flavored, limited edition of its fizzy drink, called Pepsi Shiso. How to cook with shiso The easiest way to tell red Perilla and purple basil apart is by looking at the leaves. In red Perilla, the leaves often have serrated edges, while purple basil has rounded ones. You can also tell them apart by taste: shiso has a unique aromatic flavor, similar to mint, with a hint of cilantro and spices like cinnamon and anise, and a bitter finish. Meanwhile, purple basil has the unmistakable taste of basil. How to grow shiso There are three main types of shiso: red, green, and bicolor. All three of them are edible, but their uses are slightly different. Green shiso is the most popular variety used in Asian cooking, and its leaves can also be eaten raw.

Towards the end of summer, shiso plants will start producing flowers. Although the flowers are edible, they are not as tasty as the leaves, so we recommend snipping them off. This will also prolong the plant’s life and encourage it to produce more leaves. – Is shiso a perennial plant?

Although shiso and Perilla both belong to the mint family, there are slight differences between the two. Essentially, shiso is a variety of Perilla frutescens. To preserve fresh Shiso leaves, wrap them in damp paper towels and store them in an airtight container in the refrigerator for up to a week. Alternatively, you can freeze the leaves for later use. Conclusion