Shiso Red Seeds (Perilla) Heirloom Medicinal Herb Non GMO
RED Shiso Seeds (Perilla) Heirloom Medicinal Herb
Shiso, also known as Perilla or Beefsteak plant is a nice addition to the herb garden. At one to three feet tall and only about one foot wide its complicated flavor could become a new favorite without needing too much space. The leaves, which are rich in calcium and iron, are used for seasoning, coloring, pickling, and garnishing. Shiso leaves can be used the whole or cut into strips. Use the flower buds by collecting the seeds at the end of the season to sprinkle on salad and rice. It can also be grown as a microgreen. The flavor is somewhere between Mint and Basil with hints of Anise and Cinnamon. Red perilla leaves are often wrapped around sushi or served with "sashimi" as a garnish. They also are added to soups, tempura or dried and sprinkled over rice, as a garnish or in a fruit or green salad. Non-GMO. Full maturity in 60-85 Days. Microgreen harvest between 16 to 22 Day
Cold stratify seeds – Perilla seeds need cold weather to break down germination inhibitors. You can place newly sown pots or flats in the refrigerator for 1-3 months or place them outside against a north wall and leave them there until the spring. Keep soil moist. You can also place seeds in a bag and store them in a refrigerator if not to be planted soon. direct-sown after the last frost date or started indoors 4 weeks before the last frost. As light aids germination, sow seeds very shallowly in moist, rich, well-draining soil. Shiso will perform better in full sunlight but will tolerate and grow in virtually any light conditions from shade to full sun. Once the seedlings emerge, keep them fairly dry. When seedlings reach 1" to 2" tall, thin them to a final plant spacing of 12" apart, as Shiso does not like to be crowded. Pinch back the plants regularly to help make them bushy. To harvest, just pick the biggest, most healthy leaves. Use fresh, since they lose most of their taste when dried.
0.02 g / 200 Seeds