Perilla Shiso Green

Perilla Shiso Green is the typical green leaf variety of Perilla used extensively in Japan and all over Asia to season vegetables, rice, soups, fish, etc. The leaves make for exquisite decoration. It is finely sliced with ginger and added to salads, sautéed vegetables, sashimi, tempura and sushi. An attractive and aromatic culinary herb which tastes like a cross between mint and basil and is an excellent addition to salads and garnishes.

Perilla can be grown just to baby leaf stage or left to grow to maturity: the taste is best appreciated raw in salads and sandwiches. This savory herb can be used in place of basil, even as a pizza topping. Wrap around rice balls, cheese or salmon. Chop and mix with ginger root in stir-fries or sprinkle over a hot steak. It is great for sauces and can be used dried to flavour rice.

It is worth noting that Perilla is a very attractive plant often grown simply for its ornamental value. Both green and red varieties resemble a coleus plant. This attractive herb is an excellent addition to an herb garden or can be used as an ornamental in containers or in the border. It has a pleasant odour and is easy to grow. The flowers are attractive to bees and butterflies and the foliage will last all through summer and into autumn.

For best growing results, mix the seeds with an equal quantity of moist sand and refrigerate for a week.

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