SHISO GREEN PERILLA IS PACKED FULL OF AMAZING VITAMINS AND TASTES GREAT TOO! OFTEN USED IN JAPANESE COOKING, IT’S GROWING POPULARITY IS DUE TO IT’S VERSATILITY, EASY GERMINATION AND SIMPLY SUPERB TASTE! A MIX OF MINT, BASIL, CINNAMON, ANISE AND A HINT OF CITRUS PLUS A LOVELY PERFUME!

ONCE RECEIVED KEEP YOUR SEEDS IN THE FRIDGE, NORMAL SHELF UNTIL YOU PLANT THEM.

The Perilla plant, often referred to as Shiso, is a member of the mint family (Lamiaceae) and is widely used in Asian cuisine. It comes in different varieties, with the most common being green and red Perilla. Other common names include Japanese basil, beefsteak plant, and wild sesame.

Perilla is native to the mountainous regions of Southeast Asia and parts of India. It has long been cultivated in East Asia, particularly in Japan, Korea, China, and Vietnam, where it is widely used in traditional cuisine and medicine.

Perilla is edible, and its leaves, seeds, and oil are used in cooking. The green-leaved variety (often called Ao Shiso in Japan) has a refreshing taste reminiscent of mint and basil, while the red-leaved variety (Aka Shiso) has a more earthy, spiced flavour.

The leaves are commonly used to wrap sushi, flavour soups, and garnish salads.
The seeds can be used as a spice or pressed to make oil, which is rich in omega-3 fatty acids.
Perilla oil is sometimes used as a cooking oil or in salad dressings.
Medicinal Properties

Perilla has a long history of medicinal use in traditional Chinese and Japanese medicine. Its potential health benefits include:

Anti-inflammatory and antibacterial properties: Perilla leaves are believed to help treat respiratory conditions like colds and asthma.

The plant’s compounds may have antibacterial properties that aid in treating digestive issues such as indigestion and food poisoning.

Anti-allergic effects: Perilla is used in the management of allergic conditions, as it may help reduce symptoms of hay fever and allergic skin reactions.

Rich in nutrients: It is a good source of vitamins (such as A and C) and minerals (such as calcium and iron). It also contains omega-3 fatty acids in its seeds and leaves, beneficial for heart health.

How to Grow Perilla from Seed

Seed Preparation:

Perilla seeds can benefit from cold stratification to improve germination. Place the seeds in the refrigerator for 2-3 weeks before sowing.

Sowing:

Sow the seeds indoors in trays about 6-8 weeks before the last frost, or outdoors after the frost has passed. Plant the seeds on the surface of the soil, as they need light to germinate, or lightly cover them with 1-2 mm of soil. Space the seeds about 30 cm apart if planting directly in the garden.

Soil and Location:

Perilla thrives in well-drained, slightly acidic to neutral soil (pH 6.0-7.5).
It prefers full sun to partial shade, but in hotter regions, it benefits from afternoon shade.

Watering:

Keep the soil moist during germination and early growth. Perilla needs consistent moisture but does not tolerate waterlogged conditions.

Germination:

Seeds should germinate within 7-14 days in temperatures between 18-22°C.

Growth and Maintenance:

Once established, Perilla is a fast grower and can reach heights of 60-90 cm.
Harvest the leaves when the plant is 20-30 cm tall for the best flavour.
Deadheading the flowers can prolong leaf production, but allow a few plants to flower if you want them to self-seed.

Perilla can grow as an annual in most Australian climates, though it may act as a short-lived perennial in frost-free regions.

Harvest the leaves regularly to encourage bushier growth and prevent the plant from becoming leggy.

Perilla is a versatile plant, perfect for herb gardens or pots, adding both flavour and medicinal value to your kitchen and home.

ONCE RECEIVED KEEP YOUR SEEDS IN THE FRIDGE, ON THE NORMAL SHELF UNTIL YOU PLANT THEM.