Green Shiso - Popular in Asian cusuine, Green Shisho is used in sushi, salas and in many other Asian dishes. The flower flavors are filled with unique combinations of mint, cumin, clove and cinnamon. The leaves have similair notes. It is a complex series of flavors and so much packed into one plant. Use this with fish, rice, cucumbers or noodles. It can be cooked or used raw. Botanical Name: Perilla frutescens
Characteristics:
Instructions - When late spring weather has thoroughly warmed up, sow seeds 1 inch apart in well-worked fertile soil in full sun. Cover 1/4 inch deep, firm soil, and keep the seedbed moist. Germination takes 1 to 2 weeks. After seedlings are well established, thin or transplant 8 inches apart to allow plants room to mature. Sow seeds 1 inch apart in a container of seed starting mix, 4 to 6 weeks before the last expected frost. Keep warm and evenly moist, and provide a good light source. When seedlings are large enough to handle and night temperatures are solidly above 50°F, acclimate gradually to outdoor conditions before planting in the garden 8 inches apart.
Remember— it is critical to plant Shiso in the garden only after days and nights are solidly above 50°F (10°C). Pinch off growing tips when plants are 6 to 8 inches tall to encourage branching. Harvest sprays of leaves by cutting stems just above two new sprouting lateral branches to get lush regrowth. Keep flower buds pinched off to extend harvesting and feed regularly to promote new growth.
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