Shiso ‘Red’

Botanical Name: Perilla frutescens var. crispa Lifecycle: Annual Heritage: Asia, pre 1900's 'Red' Shiso has a complex bold flavour that can be described as mixing notes of anise, cinnamon, mint and basil. It has a slightly more earthy flavour profile than green Shiso. Produces beautiful broad, dark red serrated heart-shaped leaves. It’s strong yet mysterious taste pairs well with fish and other seafood, rice, noodles and cucumbers. Baby leaves are excellent as a garnish and can also be added to salads. An ingredient in making Umeboshi, by adding Red Shiso to the Ume in salt brine a few weeks before you are ready to dry the Umeboshi. Red Shiso adds flavour, colour and antibacterial properties to your Umeboshi batch. Shiso has long been used in Japanese cuisine and it is a popular herb in Asia. The flowers are edible too. Also known as Beefsteak plant. SOWING: Spring – Early Autumn Sow Direct, or Transplant Shiso seeds are best sown in spring through early autumn. Seeds should be sown in trays for transplanting, or can be sown directly in place after the last spring frosts approx. 10cm – 20cm apart, when soil temperatures are between 20°c – 25°c. 18°c – 25°c 7 – 21 days Transplant seedlings, or thin directly sown seeds, once plants have some true leaves to a final spacing of approx. 20cm – 30cm apart. 20cm – 30cm 65 – 100 days Tender TIPS: Easy to grow and suitable for growing in pots and containers where garden space is limited. Eat immediately upon picking for best flavour. Regularly harvest and enjoy the leaves for fresh use once your plants become established. It grows to approx. 60cm tall. Please note that it is tender to frosts. APPROX SEEDS PER PACKET: HOME GARDEN 250 seeds