Green Shiso Seed - (Perilla Frutescens) Asian Vegetable
Green Shiso Seed (Green Perilla)Green beefsteak plant,
1 oz Approximately 19,600 seeds
Spicy Oriental favorite.
- Warm season annual
- Maturity: Approx. 60-70 days
- Planting season: Late spring/early summer
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
Distinct cinnamon/clove flavor and aroma, with the spiciness of cumin. Used in oriental cooking, sushi and salad mix. Choose from red- or green-leaved varieties. 80-85 days to harvest.
What is shiso?
Shiso is one of the most commonly used herbs in Japanese cooking, and the best one to grow if you have any interest in Japanese food. Itâs an annual plant. The botanical name is Perilla frutescens var. crispa.
Green Shiso is a common oriental herb, also known as Beefsteak Plant. It has a very distinct and spicy, cinnamon/clove and somewhat citrusy flavor. Often used in sushi, as a fragrant garnish and in salad mixes. Its fully grown leaves make wonderful and flavorful wraps in place of ordinary lettuce.
Rich in minerals and vitamins, Shiso is known to have antibacterial and anti-inflammatory properties, and is thought to help preserve and sterilize other foods making it a perfect companion to sushi. The small flower spikes are tasty and can be used to accompany soups or salads.
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 6â³-12â³ 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 â 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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