Also known as Green Perilla and Aojiso.
A unique flavour that adds authenticity to so many Japanese dishes.
 
These vibrant green leaves impart notes of mint, basil, cinnamon and citrus, delivered with a slight tingle on the tongue. It’s not an easy taste to categorise but one that becomes quite addictive once tried. Often used as a garnish for sashimi, especially tuna, shredded in salads or steamed and served hot. So many Japanese and Korean recipes call for this herb that are sure to find a use, even if you devise your own.
 
Sow thinly in trays in a warm spot, out of direct sun
Transfer to free draining soil in full after last frost
May be own outside in full sun from June.
Take care not to over-water – Shiso is prone to plant rot
Harvest young leaves and edible flowers
 
2g- Contains approx 1200 seeds