Herb Seeds - Vietnamese Perilla ,Shiso

These leaves feature a dual coloration of purple and green. With a delightful, peppery taste reminiscent of cinnamon, they are a popular addition to soups among Vietnamese chefs. Alternative options include shiso or sweet Asian basil.

Vietnamese Name: Tiá Tô
Common Culinary Name: Vietnamese Perilla, Perilla
Botanical Family & Name: Lamiaceae, Perilla Frutescens?
23,000 Seeds per oz

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
• Leaves are green on top, purplish color on the bottom. Broad finely haired leaves with slightly serrated edges. The beautiful contract in colors makes this plant a great display.

Native Habitat & Ecology: India & East Asia
Tasting Note: Earthy & bold flavored. Also in in the mint family.
Culinary Uses: Eaten raw alongside soups, tossed in salads, and grilled dishes.
Medicinal Uses: Chinese medicine to stimulate body’s immune system
Propagation: Easily propagated using young cuttings in water or soil. From seed produces a more tender leaf, you just have to wait longer.
Other Names: Shiso (Japanese Perilla-it is related to but slightly different from most marketed shiso.)
Sowing Instructions: 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.
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.
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.
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