Shiso, red seeds


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Perilla frutescens. An amazing Asian culinary herb. Complex citrus, cumin & cinnamon flavor. Gives pink hue to pickled umeboshi plum, ginger & sushi rice. Loves sun and well draining fertile soil for optimum leaves, but okay in average soil. Drought tolerant when established. Use fresh, dried, tempura, etc. Easy to grow. Can self seed.  Does okay in pots.  Sometimes I throw a leaf or two into the pot to tint up the rice noodles when making salad wraps.

  • Seed Count: +40
  • Collection Date: Oct 2019
  • Hardiness Zone: garden annual
  • Height and Width: 1m x 1m
  • Preferred conditions: Full to semi sun; humus rich acidic moist soil
  • Germination test type: actual

How to germinate Red Shiso seeds:

Best germination; cold stratify seeds prior to sowing. Mix seeds with a tsp of moist sand. Refrigerate (2c) for 7 days. Do not freeze nor add too much water or the seeds can mould. Once cold stratified, then soak in warm water overnight to further promote germination. Surface sow by spreading sand/seed mix thinly over medium surface. Mist into medium. Cover with clear plastic & provide light as seed needs light to germinate. Give 25-30C. Sprouts in 11-30 days. Mist often; if sprouting seed dries out when the delicate root is emerging = leading cause of germination disasters.



Additional information

Weight 3 g


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