Shiso – Akajiso, Red


Format: 3" pot

A sharply flavored staple in Asian cuisine that belongs to the mint family. Leaves are wrapped around sushi, or added to soups, rice, and tempura. Flower buds and sprouts are used as a garnish. The seed pods or berries can be preserved like a spice.

The purple form is called akajiso (赤紫蘇, red shiso), and is used to dye umeboshi (pickled ume) red or combined with ume paste in sushi to make umeshiso maki. It can also be used to make a sweet, red juice to enjoy during summer.

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This Seedling is Available Starting: 15/05/2024
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Botanical name
Perilla frutescens var. crispa


Plant Shiso seedlings 6 to 12 inches apart in well-drained but moist soil with full to partial sun exposure

Mint rust, powdery mildew, leaf spot

Water regularly. Pinch growing tips for bushier plants with more leaves.

Pick leaves throughout the summer; harvest the flowering tops in late summer. As autumn approaches, harvest the seeds for planting next spring.

Warm. Perennial, but grown here as an annual.