SEED-Green and Purple-Red Shiso Asian Japanese Koren- Versatile Beefsteak Plant
#### **Description** (Perilla frutescens)
Shiso, also known as Perilla, is a fast-growing annual herb in the mint family (Lamiaceae). The Green Leaf Shiso has bright, serrated, oval green leaves with a slightly glossy texture, while the Purple Red Leaf Shiso boasts deep burgundy leaves with an intense color and frilly edges. Both varieties grow to about 24–36 inches tall, producing small, delicate flowers in late summer. These plants are highly aromatic, with a unique fragrance reminiscent of basil, anise, and mint.
#### **History and Interesting Facts**
Shiso has been cultivated in East Asia for centuries, particularly in Japan, Korea, and China. It was traditionally used for both culinary and medicinal purposes. The name "beefsteak plant" comes from its vivid red leaves, which resemble the color of raw beef. In Japan, shiso is a key ingredient in sushi and pickling, while in Korea, it is widely used for wrapping meat and flavoring dishes.
Interestingly, shiso leaves contain rosmarinic acid, known for its antioxidant and anti-inflammatory properties. The plant's essential oils contribute to its distinctive aroma and may help repel pests in the garden.
#### **How to Grow Shiso from Seed**
1. **Seed Preparation**: Shiso seeds have a tough outer coat. Scarify them gently with sandpaper or soak them in warm water for 12–24 hours before planting.
2. **Sowing**: Start seeds indoors 6–8 weeks before the last frost. Use seed trays filled with a light, well-draining seed-starting mix. Sow seeds 1/4 inch deep and lightly cover them.
3. **Germination**: Maintain temperatures of 65–75°F. Seeds germinate in 7–21 days.
4. **Transplanting**: Once seedlings have 2–3 sets of true leaves and the risk of frost has passed, transplant them into the garden, spacing plants 12–18 inches apart.
#### **Growing Shiso in the Garden**
- **Light**: Shiso thrives in full sun to partial shade.
- **Soil**: Plant in fertile, well-draining soil with a pH of 5.5–7.5.
- **Watering**: Keep the soil consistently moist but not waterlogged.
- **Maintenance**: Pinch off flower buds to encourage leaf production, and harvest leaves regularly to promote bushier growth.
Shiso is a vigorous plant that can self-seed prolifically if allowed to flower. To prevent it from becoming invasive, remove spent flowers promptly.
#### **Culinary Uses**
- **Green Leaf Shiso**: Often used fresh in salads, sushi, or as a garnish. Its mild flavor pairs well with fish, rice, and pickled dishes.
- **Purple Red Leaf Shiso**: Known for its bold, slightly spicy flavor, it's frequently used in pickling (e.g., umeboshi), infusions, and as a natural food dye. It is also popular for wrapping rice balls or making herbal teas.
Both varieties can be used to add depth to soups, marinades, and stir-fries. Their vibrant colors and unique taste make them indispensable in Asian cuisine..
Shipping of Seeds and Cuttings: Orders are shipped via Canada Post Mail unless otherwise specified.
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