KOREAN PERILLA SEEDS, Shiso (Asian Vegetable

This large leaf perilla is a Korean specialty. The leaves are two-toned-- bright green on top and light purple underneath. They have a unique flavor that tastes somewhere between mint and basil and are often used as a wrap for sushi and cooked food. Excellent as a microgreen for salads/garnish. Plants grow vigorously and show best color in warm temperatures.

Asian vegetable names...

China:  gee so, zi su

Japan:  ao jiso, ao shiso, oba

Korea:  dulketip, kkaennip, kkaennip namul, tulkkae

Vietnam:  rau tia to, tia to

Sowing Instructions:

1. Preferred seeding method: direct sow after last frost in well-drained soil. Days to germination: 7-21 days. Sow 1-2 seeds per inch and thin to 6″-12″ apart. Tamp seeds gently into place but do not cover as the seed needs light to germinate. Keep moist until germination. 80-85 days to harvest.
2. To keep the plants healthy and nicely shaped, pinch off stem tips frequently. Shiso needs at least five hours of direct sun. They often re-seed themselves.
3. To harvest: Leaves can be picked all during the growing season. The smaller leaves will be the most tender. Seeds can be saved for planting the next year. Simply shake the seeds from the seed head into a paper bag in late summer or early fall. Store in airtight container in a cool, dry place.
4. To dry: Dry leaves as you would any other herb – gather in bunches and dry on a rack where there is plenty of air circulation or dry stems on racks in the microwave. Store dried leaves in airtight containers.

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