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PREMIER SEEDS DIRECT - Perilla - SHISO - Green - 2 Gram ~ Approx 1733 Seeds

£9.9£99Clearance
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Feeding: Side dress shiso with compost tea or a dilute solution of fish emulsion every 3 or 4 weeks during the growing season. Both red and green shiso have ruffled varieties, where the leaves are slightly crumpled or ruffled. The red shiso cultivars are the most eye-catching and can also be planted as an ornamental shrub, similar to coleus.

Shiso (perilla frutescens var. crispa) is a Japanese herb from the mint family, also known as beefsteak plant, perilla mint, Chinese basil and purple mint. Available in green, red/purple and bi-colour (green and purple), shiso is a delicious herb that brings colour to your garden. Sow direct into free-draining moist soil. Full sun soil is ideal for shiso seeds. If you want to grow shiso in winter, the only way to do so is indoors. Shiso is easy to grow as a houseplant, in pots or containers. It’s unpretentious and easy to care for, but growing indoors in winter makes sure that it gets plenty of light. Otherwise, it can become leggy. When to harvest shiso? Shiso produces smaller leaves than the Korean variety, and it has a more pronounced minty flavor. Korean Perilla has larger, rounded leaves, whereas shiso typically has serrated edges on its leaves. What is the difference between red Perilla and purple basil? Beefsteak plants are a particular threat, often outcompeting native flora. It’s also toxic to wildlife, which is why deer and other animals very rarely eat it. Given that it can easily escape cultivation, it is considered a weed or invasive plant, and planting it is not encouraged in many parts of the United States. Bicolor shiso: the best of both worlds, this variety of shiso has leaves that are bright green on the top, and a deep purple on the bottom.

Shiso is an annual plant in temperate climates, though it’s possible to grow it indoors throughout the year. Garden Sundries An assortment of useful – and often hard to find – gardening tools that we highly recommend. They are all items that we use ourselves on our nursery, or would use if we gardened on a smaller scale! Shiso is native to India and China, where it grows wild in mountainous regions. Due to its easy growing requirements and unique taste, it is a cultivated herb throughout many Asian regions, and it’s become an essential ingredient in many authentic dishes. Japan is one of the leading producers of shiso. However, you can find it grown in many parts of the world. Companion planting: Shiso roots spread via rhizomes; be careful that shiso roots do not impede the growth of other herbs. Shiso is also popular among Vietnamese herbs, under the name of tia to. The main difference from Japanese shiso is that the variety used in Vietnam is bicolor, with green leaves on the top and red on the bottom and stems. The uses are much the same, and you can pair it with Vietnamese soups, stir-fries, and fish or seafood dishes.

Some varieties, such as the beefsteak plant, are considered invasive in many areas, though true shiso is far less likely to spread, especially if you chop the flowers off before they start to wilt or grow indoors.On the other hand, dried leaves can make tea, while the seeds can be sprinkled on salads or turned into oil. Can you eat raw shiso leaves?

Green perilla will happily grow on a windowsill indoors, providing a lovely scent. Harvest leaves for a continuous supply. Adult plants are very easy to care for, with little maintenance required. Hardiness: Shiso grows best in warm to hot climates in partial shade; it does not tolerate cold; it is not frost-hardy. Feed your shiso plants with a liquid, organic fertilizer once a month. A fish fertilizer solution works best. Water your plants regularly, but don’t worry too much about missing a day or two. Shiso can be quite tolerant to drought. – Caring for your shiso plant The main reason for buying seeds from a reputable vendor is that shiso seeds become dormant after harvesting. The dormancy period can last for up to 2 years, which means that they will not germinate if you sow them too soon.The leaves of shiso have many health benefits. They are rich in antioxidants, calcium, iron, vitamin A and C, and omega-3 fatty acids.

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