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

Product Information

Best location: Plant shiso in full sun or light shade; in hot summer regions grow shiso in dappled sunlight. 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. 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

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 The leaves of shiso have many health benefits. They are rich in antioxidants, calcium, iron, vitamin A and C, and omega-3 fatty acids.All species of Perilla are unpretentious, resilient, and self-sowing. This is excellent news if you’re a gardener, but not so much for the environment. Green perilla will happily grow on a windowsill indoors, providing a lovely scent. Harvest leaves for a continuous supply. Adult plants are very easy to care for, with little maintenance required. Shiso seeds are very tough and can take a while to get going. To germinate them, we recommend soaking them in water for 24 hours before sowing. Spread them out between two kitchen roll layers and mist the paper regularly with a water spray pump. Keep them in a warm place overnight. 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? It’s best to germinate shiso seeds inside before planting outside when there’s no more chance of frost.

Feeding: Side dress shiso with compost tea or a dilute solution of fish emulsion every 3 or 4 weeks during the growing season. Most home gardeners can’t tell whether the seeds are dormant or not, which is why buying them from a trusted source is a must. If you’re not sure if your seeds are dormant or not, you can store them in your refrigerator at temperatures between 35°F to 45°F (2°C to 7°C) for 1 to 3 months before sowing. – Preparation tips 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? The most common name comes from Japanese: shiso (written as either 紫蘇 or シソ). You will also find it under English versions such as perilla mint, Chinese basil, Japanese Perilla, or beefsteak plant — sometimes mistakenly called ‘breakfast plant.’ Once the seeds have germinated, plants should reach full maturity within 70 days. After this point, you should be able to begin harvesting. If temperatures are not ideal, this may take longer.

Does this mean that you shouldn’t plant shiso in your garden? Not necessarily. Although shiso and beefsteak plants are related, shiso is far less rampant in its spread.

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. Green shiso is especially popular in cooking, and it’s a very versatile herb. You can use it in sushi rolls or garnish sashimi, fry it in a tempura batter, add it to miso soups, or eat it raw in salads. 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.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. You should see the first shiso seedlings make an appearance after a week or so. Once the plants have two sets of leaves each, and outdoor temperatures stay above 45°F (7°C) during the night, you can transplant them outside. Growing shiso outdoors

The best way to keep it under control is to prevent it from producing seeds. To do that, remove the flower heads once they start wilting. This way, you can also encourage the plant to spend more of its energy producing new, tasty leaves. Uses for shiso or tia to What does shiso taste like? 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 the perfect companion for Japanese dishes. Depending on the variety, the leaves can be eaten either raw or cooked.In traditional Chinese medicine, shiso is used as an anti-inflammatory herb to relieve coughs or asthma symptoms and gastrointestinal ailments such as nausea, vomiting, and abdominal pain. The leaves also have antibacterial properties, so they are often used for skin conditions, such as eczema. What can you cook with shiso? Feed your shiso plants with a liquid, organic fertilizer once a month. A fish fertilizer solution works best. Water your plants regularly, but don’t worry too much about missing a day or two. Shiso can be quite tolerant to drought. – Caring for your shiso plant Shiso (perilla frutescens var. crispa) is a Japanese herb from the mint family, also known as beefsteak plant, perilla mint, Chinese basil and purple mint. Available in green, red/purple and bi-colour (green and purple), shiso is a delicious herb that brings colour to your garden. Sow direct into free-draining moist soil. Full sun soil is ideal for shiso seeds.