Perilla 'Red Shiso'
Perilla 'Red Shiso' is backordered and will ship as soon as it is back in stock.
This Japanese culinary herb is a very aromatic plant, with a flavour between mint and basil. It is a great addition to salads and a very ornamental garnish. The leaves are popular in Japan for flavouring raw fish, bean curd, pickles and tempura. It is also used to give a scarlet colour to pickled plums and preserved ginger. The plants prefer a sunny open position in moist, fertile, well-drained soil. The seeds germinate at 20 - 22°C; germination is slow and can take up to 30 days. Sow spring to early summer in temperate areas; spring to summer in subtropical areas; during the dry season in tropical areas. Days to bloom: 80 - 85 days.
Product: Perilla 'Red Shiso'
Product type: SEED (125)
Botanical name: Perilla frutescens crispa
Syn.: Syn. Beefsteakplant, Summer Coleus
Syn. Beefsteakplant, Summer Coleus This Japanese culinary herb is a very aromatic plant, with a flavour between mint and basil. It is a great addition to salads and a very ornamental garnish. The leaves are popular in Japan for flavouring raw fish, bean curd, pickles and tempura. It is also used to give a scarlet colour to pickled plums and preserved ginger.
Plant type: Annual
Plant height: 80 cm
Sow when: Soil temperature needs to be 20 - 22°C
Temperate: Spring to early summer
Subtropical: Spring to summer
Tropical: Dry season
Germination: 11 - 30 days
Depth: Needs light to germinate; cover seeds with a very fine layer only
Position: Full sun; partial shade in hot areas
Sow where: Direct into garden bed
Soil type: Fertile, well drained, pH 6.5 - 7.5
Details: Before sowing, chill seeds at 5°C for 3 days in moist sand; then soak seed overnight in warm water.
Harvest: 80-85 days: prevent the plants flowering and setting seed to avoid weediness.
Suitable for hot and humid: Suitable for hot and humid growing conditions
125 seeds per packet
Perilla frutescens crispa
Syn. Beefsteakplant, Summer Coleus
Annual
Perilla 'Red Shiso'
This Japanese culinary herb is a very aromatic plant, with a flavour between mint and basil. It is a great addition to salads and a very ornamental garnish. The leaves are popular in Japan for flavouring raw fish, bean curd, pickles and tempura. It is also used to give a scarlet colour to pickled plums and preserved ginger. The plants prefer a sunny open position in moist, fertile, well-drained soil. The seeds germinate at 20 - 22°C; germination is slow and can take up to 30 days. Sow spring to early summer in temperate areas; spring to summer in subtropical areas; during the dry season in tropical areas. Days to bloom: 80 - 85 days.