Perilla Frutescens car frutescens.    0.3g – Approx 195 seeds

A treasured herb in Japanese cuisine, red shiso has been grown since the 8th century for its aromatic leaves and rich colour. With notes of basil, mint and cinnamon, it’s traditionally used to wrap sushi, season rice and add colour to pickles. It has been making a huge comeback in both gardens and kitchens, becoming a favourite again for cooks and chefs who love bold colour on their plates, and for gardeners who enjoy growing something extra special.

Sow your shiso seeds in the spring. Soak the seeds for 4-8 hours before sowing, then surface sow in trays at around 22°c. Cover with a propagator lid or clear bag to create a greenhouse effect. Germination can take up to 30 days. Pot on seedlings when large enough to handle. Plant out after the risk of frost has passed. The leaves are at their best when young and tender.