Perilla

Dhara Seeds

Vietnamese Perilla Seeds

~~$24.99~~ $14.99から

Vietnamese Perilla Seeds (Perilla Frutescens), also known as Shiso (紫蘇), are a popular Asian herb with a distinctive aroma and unique flavor that is highly valued in Vietnamese, Japanese, and other Asian cuisines. This herb is a warm-season annual that is often used for its culinary and medicinal properties, making it a versatile plant to grow in your garden. These non-GMO seeds are easy to grow and yield vibrant, aromatic leaves that are perfect for adding a touch of exotic flavor to your dishes. Whether you're an experienced gardener or a beginner, Vietnamese Perilla is an excellent choice for home gardens and kitchen herb collections.

Product Overview

Vietnamese Perilla (Perilla frutescens), also known as Shiso in Japan, is a member of the mint family and is known for its distinct flavor that is often described as a cross between basil, mint, and cilantro. The leaves come in green or purple varieties and are used in a variety of Asian dishes, from sushi to salads, soups, and pickled vegetables. In addition to its culinary uses, Vietnamese Perilla is believed to have antioxidant, anti-inflammatory, and digestive properties, making it a beneficial herb for wellness.

These seeds are easy to grow, adaptable to both outdoor gardens and container gardening, and are perfect for those who enjoy fresh herbs for cooking and aromatherapy.

Growing Conditions

Light Requirements:

Full Sun: Vietnamese Perilla thrives in full sun, requiring at least 6 hours of direct sunlight each day to grow well and produce flavorful leaves.
Partial Shade: While it prefers full sun, it can tolerate partial shade, especially in areas with extremely hot climates, where it may benefit from some afternoon protection from the sun.

Soil Preferences:

Well-Draining Soil: This herb prefers loamy, well-draining soil. It grows best in soil that is rich in organic matter, so adding compost or organic fertilizers can enhance its growth.
pH Level: The optimal soil pH for Vietnamese Perilla is slightly acidic to neutral, around 6.0 to 7.0.

Planting Tips:

Seed Depth: Plant seeds about 1/4 inch deep into the soil. Since Perilla seeds are small, lightly press them down into the soil to ensure proper contact with the soil.
Spacing: Space seeds about 12 inches apart in rows. This allows the plants to grow large, bushy leaves without crowding each other.
Germination: Seeds typically take 7-14 days to germinate, depending on soil temperature and moisture levels. Keep the soil moist but not waterlogged during this period.

Temperature:

Optimal Temperature Range: Vietnamese Perilla grows best in warm weather, with an ideal temperature range of 65°F to 85°F (18°C - 29°C). It is a warm-season annual, meaning it will grow during the warmer months of the year and die off when temperatures drop below 50°F (10°C).

Watering Instructions:

Consistent Moisture: Vietnamese Perilla requires regular watering, but it is important to avoid overwatering. Ensure that the soil is consistently moist but well-drained, as soggy soil can lead to root rot.
Watering Frequency: Water deeply once or twice a week, depending on the temperature and humidity levels in your area. In very hot conditions, you may need to water more frequently.
Avoid Waterlogging: Ensure that containers or garden beds have proper drainage to prevent water from pooling at the roots, which can harm the plant.

USDA Growing Zones

Vietnamese Perilla is suitable for USDA hardiness zones 9-11, making it ideal for tropical and subtropical climates. In these regions, you can grow the herb year-round. However, it can also be grown as an annual in cooler zones, where it will flourish during the warm growing season.

Global Growing Zones

Outside of the United States, Vietnamese Perilla grows well in other tropical and subtropical climates such as Southeast Asia, South America, and parts of Africa. It can also be cultivated in temperate regions where the weather is warm enough during the growing season, such as in parts of Europe, Australia, and New Zealand.

Watering Tips

Even Moisture: Maintain even moisture in the soil, especially in the early stages of growth, to help the plant establish a strong root system.
Watering Frequency: Water the plants thoroughly, but avoid letting the roots sit in water. During extremely hot weather, more frequent watering may be required.
Proper Drainage: Make sure containers or garden beds have proper drainage to keep the roots from being waterlogged.

Key Benefits & Uses

Unique Flavor: Vietnamese Perilla leaves have a distinct flavor that is highly sought after in Asian cuisine. The leaves can be used in salads, soups, stir-fries, sushi, and pickles. The green and purple varieties both have slightly different flavors, with the purple variety having a more robust and peppery taste.
Health Benefits: Perilla is known for its antioxidant and anti-inflammatory properties. The leaves contain omega-3 fatty acids, vitamins A and C, and are often used to aid in digestion and support respiratory health.
Easy to Grow: These seeds are non-GMO and suitable for both indoor and outdoor gardening, making them an excellent choice for container gardens or small-space gardening.
Versatile Herb: Besides its culinary uses, Vietnamese Perilla is often grown for its aromatic properties. The leaves can be used in herbal teas or essential oils and have a refreshing fragrance.

Best Uses in the Garden & Landscape

Herb Garden: Vietnamese Perilla makes an excellent addition to any herb garden. It can be grown alongside other culinary herbs like basil, cilantro, and mint.
Container Gardening: Perilla grows well in containers, making it a great choice for those with limited garden space. It is ideal for windowsills, patios, or balconies where you can easily harvest fresh leaves.
Companion Planting: Use Perilla in companion planting to deter pests like aphids and caterpillars while providing aromatic foliage for your garden.

Conclusion

Vietnamese Perilla Seeds (Perilla Frutescens) offer a unique and flavorful herb that is easy to grow and incredibly versatile in the kitchen. With its distinctive aroma and mild, refreshing taste, it is an excellent choice for gardeners looking to expand their herb collection. These non-GMO, heirloom seeds are ideal for growing both indoors and outdoors and will thrive in warm-season climates. Whether you're growing them for culinary purposes, aromatherapy, or their health benefits, Vietnamese Perilla will make a beautiful and functional addition to your garden. Plant these seeds today to enjoy the flavor and benefits of fresh Shiso leaves all year long.

Dhara Seeds

Red Perilla Seeds

~~$24.99~~ $14.99から

Dhara Seeds

Green Perilla Seeds

~~$24.99~~ $14.99から

Dharaseeds

Green Ohba Ao Shiso

~~$24.99~~ $14.99から

Green Ohba Ao Shiso is a unique and vibrant herb from the Perilla family, widely used in Japanese cuisine for its aromatic and distinctive flavor. It is a variety of Shiso, often referred to as "Ao Shiso" in Japan, known for its large, green leaves and refreshing taste. The leaves are often used in sushi, garnishes, and salads, making it a versatile herb for culinary creations.

Key Benefits

Culinary Uses: Green Ohba Ao Shiso is used extensively in Japanese cuisine. Its flavorful leaves are used to wrap sushi, garnish dishes, and infuse drinks. The leaves can also be chopped and added to salads, soups, and stir-fries.
Health Benefits: Rich in antioxidants, essential oils, and vitamins A and C, Green Ohba Ao Shiso is believed to support digestion, alleviate nausea, and improve circulation. The herb has anti-inflammatory and antibacterial properties, making it a popular choice for natural remedies.
Aesthetic Appeal: The deep green color and large, attractive leaves make this variety of Shiso an appealing addition to any herb garden or vegetable plot.

Variety Features

Appearance: Green Ohba Ao Shiso has large, dark green leaves with serrated edges. The plant grows to about 18–24 inches (45–60 cm) in height and produces small, purple or white flowers in late summer.
Flavor: The leaves have a unique flavor that combines mint, basil, and a hint of anise, offering a refreshing and slightly spicy taste. It is milder and less pungent than other types of Shiso, making it a versatile ingredient in various dishes.

Planting Instructions

Planting Season

Best Time to Plant: Start seeds indoors 6–8 weeks before the last expected frost, or sow directly outdoors after the threat of frost has passed and the soil has warmed.
Temperature: Green Ohba Ao Shiso thrives in temperatures between 65°F to 75°F (18°C–24°C).

Planting Details

Planting Depth: Sow seeds 1/8 inch (3 mm) deep in light, well-draining soil.
Spacing: Space plants about 12–18 inches (30–45 cm) apart to ensure good air circulation and prevent overcrowding.
Soil Requirements: Prefers rich, slightly acidic to neutral soil with good drainage.
Sunlight: Full sun to partial shade. In hot climates, some afternoon shade may be beneficial to prevent wilting.

Care Instructions

Watering: Water regularly to keep the soil evenly moist, but not soggy. Be sure to water at the base of the plant to avoid wetting the leaves, which can lead to fungal diseases.
Fertilization: Apply a balanced fertilizer or compost every 4–6 weeks during the growing season for healthy growth.
Pruning: Pinch back the growing tips to encourage bushier growth and prevent the plant from becoming leggy.
Pests: Shiso is relatively pest-resistant but may occasionally attract aphids or spider mites. Organic insecticidal soap can be used if needed.

Harvesting

When to Harvest: Start harvesting once the plant is well-established and has plenty of mature leaves, usually 6–8 weeks after planting.
Method: Harvest the leaves as needed by cutting them from the plant with scissors or by pinching them off at the base. It is best to take the larger, older leaves first, leaving the younger ones to grow.
Post-Harvest: Fresh leaves can be used immediately in cooking or salads. For longer storage, wrap the leaves in a damp paper towel and refrigerate.

Storage Tips

Refrigeration: Store fresh Green Ohba Ao Shiso leaves wrapped in a damp paper towel inside a sealed plastic bag or container in the refrigerator. They typically last 1–2 weeks.
Drying: If you wish to preserve the leaves for later use, you can dry them by hanging them upside down in a cool, dry place, or using a dehydrator. Dried leaves can be stored in an airtight container.

Culinary Uses

Sushi: Green Ohba Ao Shiso is often used to wrap sushi rolls or as a garnish for sashimi dishes.
Tempura: The leaves can be dipped in tempura batter and fried for a crispy, aromatic treat.
Infusions: The leaves are often used to infuse vinegar or oil, which can be used in salad dressings and marinades.
Salads and Soups: Chopped Green Ohba Ao Shiso leaves are a great addition to salads, soups, and noodle dishes, adding a fresh, minty flavor.
Herbal Tea: Green Ohba Ao Shiso leaves can be used to make a refreshing herbal tea, either fresh or dried.

Conclusion

Green Ohba Ao Shiso is an excellent herb for gardeners and cooks alike, offering unique flavor and a host of health benefits. With its large, green leaves and mild, refreshing taste, it is an indispensable herb in Japanese cuisine and a valuable addition to any herb garden. Easy to grow and care for, this versatile plant can be used in a variety of dishes, from sushi to salads, making it a must-have for culinary enthusiasts.

Dharaseeds

38N Kkaennip - Korean Perilla

~~$24.99~~ $14.99から

38N Kkaennip, also known as Korean Perilla (Perilla frutescens var. crispa), is a popular herb in Korean cuisine. Known for its distinct, aromatic flavor, this variety of Perilla is used in various dishes, from kimchi and stews to wraps and salads. Its leaves are green, large, and slightly ruffled, with a flavor that combines mint, basil, and anise. 38N Kkaennip is a versatile herb, prized for both its culinary uses and its health benefits.

Key Benefits

Culinary Uses: Korean Perilla is a key ingredient in traditional Korean dishes, particularly in banchan (side dishes), kimchi, ssam (leaf wraps), and guk (soups). The leaves impart a unique, aromatic flavor to these dishes and are also used as a garnish.
Health Benefits: Korean Perilla leaves are rich in antioxidants, essential oils, and vitamins. They are believed to have anti-inflammatory properties, aid digestion, and help reduce stress.
Aesthetic Appeal: The vibrant green color and slightly ruffled leaves make Korean Perilla an attractive addition to any herb garden or edible landscape.

Variety Features

Appearance: The leaves of 38N Kkaennip are large, green, and slightly ruffled. The plant can grow up to 18–24 inches (45–60 cm) tall and produces small, white flowers in late summer.
Flavor: The leaves offer a complex and refreshing flavor that combines mint, basil, and a hint of anise, making it a versatile herb in both fresh and cooked dishes.

Planting Instructions

Planting Season

Best Time to Plant: Start seeds indoors 6–8 weeks before the last expected frost or sow directly outdoors after the frost has passed and the soil has warmed.
Temperature: Korean Perilla thrives in temperatures between 65°F to 75°F (18°C–24°C).

Planting Details

Planting Depth: Sow seeds 1/8 inch (3 mm) deep in loose, well-draining soil.
Spacing: Space plants 12–18 inches (30–45 cm) apart to allow for good air circulation and proper growth.
Soil Requirements: Korean Perilla prefers slightly acidic to neutral soil with plenty of organic matter.
Sunlight: Full sun to partial shade is ideal. In hotter climates, some afternoon shade may help prevent the leaves from wilting.

Care Instructions

Watering: Keep the soil consistently moist, but avoid waterlogging. Water the plant at the base to prevent wetting the leaves, which can lead to mildew or rot.
Fertilization: Use a balanced fertilizer or compost every 4–6 weeks to promote healthy growth.
Pruning: Pinch back the top growth to encourage bushier plants. Regularly trim off any flowers to focus energy on leaf production.
Pests: Korean Perilla is relatively pest-resistant but may occasionally be affected by aphids or spider mites. Use organic insecticidal soap to control these pests.

Harvesting

When to Harvest: Begin harvesting leaves once the plant has established itself and has plenty of mature leaves, usually 6–8 weeks after planting.
Method: Harvest the outer leaves first, cutting them close to the stem. Avoid removing too many leaves at once to ensure continuous growth.
Post-Harvest: Fresh leaves can be used immediately in cooking or salads. For longer storage, wrap the leaves in a damp paper towel and refrigerate.

Storage Tips

Drying: Korean Perilla leaves can be dried by hanging them upside down in a cool, dry place. Once dried, store the leaves in an airtight container.
Refrigeration: Store fresh leaves in a sealed container or wrapped in a damp paper towel in the refrigerator. They typically last for 1–2 weeks.

Culinary Uses

Kimchi: Use Korean Perilla leaves to wrap or layer in kimchi for added flavor and texture.
Ssam (Leaf Wraps): Wrap grilled meats, rice, and condiments in fresh Kkaennip leaves for a delicious, aromatic bite.
Guk (Soups): Add Korean Perilla to soups for an earthy, aromatic boost. It's commonly used in broths for added depth of flavor.
Salads: Tear the fresh leaves into small pieces and add them to salads for a refreshing, minty flavor.
Tea: Korean Perilla leaves can be used to make a fragrant herbal tea, often consumed for its soothing properties.

Conclusion

38N Kkaennip, or Korean Perilla, is a must-have herb for anyone interested in authentic Korean cuisine. With its aromatic, minty, basil-like flavor, it enhances a wide variety of dishes and offers numerous health benefits. Easy to grow and care for, Korean Perilla thrives in most garden conditions and provides a rich harvest of flavorful leaves throughout the growing season.

Dharaseeds

La Tia To - Vietnamese Perilla

~~$24.99~~ $14.99から

La Tia To, or Vietnamese Perilla (Perilla frutescens var. crispa), is a vibrant and aromatic herb widely used in Southeast Asian cuisine. With its striking purple-green leaves, La Tia To is known for its distinct flavor profile that combines hints of mint, basil, and anise. It adds a refreshing, aromatic twist to many traditional Vietnamese dishes and is often found in soups, salads, and grilled meat dishes.

Key Benefits

Culinary Uses: La Tia To leaves are a staple in Vietnamese cooking, where they are used to enhance the flavor of fresh spring rolls, pho, and various salads. The herb’s aromatic flavor pairs well with fish, meats, and tofu.
Health Benefits: This herb is rich in antioxidants, vitamins, and minerals. It is known for its digestive benefits and anti-inflammatory properties.
Aesthetic Appeal: La Tia To has beautiful deep purple and green leaves that create an eye-catching contrast in any garden or edible landscape.

Variety Features

Appearance: La Tia To has vibrant purple and green leaves that are broad, slightly ruffled, and pointed. It grows to a height of about 12–18 inches (30–45 cm) and produces small, inconspicuous flowers in the summer.
Flavor: The leaves offer a complex, aromatic flavor with a blend of mint, basil, and anise, making it a unique addition to both savory and fresh dishes.

Planting Instructions

Planting Season

Best Time to Plant: Start seeds indoors 6–8 weeks before the last expected frost or sow them directly outdoors once the soil has warmed up and the frost risk has passed.
Temperature: Vietnamese Perilla grows best in temperatures ranging from 65°F to 75°F (18°C–24°C).

Planting Details

Planting Depth: Sow seeds 1/8 inch (3 mm) deep in rich, well-draining soil.
Spacing: Space plants 12–18 inches (30–45 cm) apart to allow for proper air circulation and growth.
Soil Requirements: Vietnamese Perilla prefers slightly acidic to neutral soil with good drainage and plenty of organic matter.
Sunlight: Full sun to partial shade is ideal. In hotter climates, some afternoon shade can help prevent leaf burn.

Care Instructions

Watering: Keep the soil consistently moist but not waterlogged. Ensure good drainage to avoid root rot, especially during the growing season.
Fertilization: Use an all-purpose fertilizer or compost every 4–6 weeks during the growing season to promote strong, healthy growth.
Pruning: Regularly pinch back the tips of the stems to encourage a bushier, fuller plant. Removing spent flowers will also help the plant focus on leaf production.
Pests: La Tia To is relatively pest-resistant, but aphids and whiteflies can sometimes be an issue. Treat any infestations with organic insecticidal soap if necessary.

Harvesting

When to Harvest: Start harvesting leaves once the plant is well-established and has plenty of foliage, usually 6–8 weeks after planting.
Method: Snip leaves as needed with scissors or garden shears, starting from the outer leaves to encourage continued growth. Harvest young leaves for the best flavor.
Post-Harvest: Fresh leaves can be used immediately in cooking. For longer storage, wrap them in a damp paper towel and refrigerate them for up to a week.

Storage Tips

Drying: Drying La Tia To leaves can help preserve their flavor. Hang the stems upside down in a well-ventilated area, and once the leaves are dry, store them in an airtight container.
Refrigeration: To keep fresh leaves longer, store them wrapped in a damp paper towel inside a sealed bag or container in the refrigerator.

Culinary Uses

Fresh Spring Rolls: Add La Tia To leaves to fresh Vietnamese spring rolls for a burst of flavor.
Pho: This herb is commonly used as a garnish in pho, giving the dish a fresh and aromatic taste.
Grilled Meats: Pair La Tia To with grilled meats, especially pork or beef, to complement the savory flavors with a touch of freshness.
Salads: Tear the leaves into small pieces and mix with other herbs and vegetables to create a refreshing salad.
Beverages: Infuse La Tia To leaves in hot water for a flavorful herbal tea, or add them to cocktails for a minty, anise-like twist.

Conclusion

La Tia To, or Vietnamese Perilla, is a unique and aromatic herb that enhances many Southeast Asian dishes. With its striking purple-green leaves and aromatic flavor, it is not only a flavorful addition to your culinary repertoire but also an attractive plant for your garden. Easy to grow with simple care instructions, this herb offers a multitude of uses and health benefits, making it a must-have for any herb garden or kitchen garden enthusiast.

Dharaseeds

Green Shiso - Herb Seed

~~$24.99~~ $14.99から

Green Shiso, also known as Perilla frutescens var. crispa, is a vibrant and aromatic herb belonging to the mint family. This variety of Shiso is cherished for its unique flavor, which combines hints of mint, basil, and anise, making it an essential ingredient in many Asian dishes. Green Shiso is not only prized for its culinary uses but also its medicinal properties and aesthetic appeal.

Key Benefits

Culinary Uses: Green Shiso leaves are widely used in Asian cuisine, particularly in Japanese and Korean dishes. They are commonly used to garnish sushi, salads, soups, and stir-fries, adding a refreshing and complex flavor.
Health Benefits: Green Shiso is rich in antioxidants, vitamins, and essential oils. It is known to help with digestion, reduce inflammation, and support immune health.
Aesthetic Appeal: With its vibrant green, ruffled leaves, Green Shiso adds a beautiful, aromatic presence to any herb garden or edible landscape.

Variety Features

Appearance: The leaves of Green Shiso are broad, deeply serrated, and bright green in color, creating an attractive foliage display. The plant can reach heights of 18–24 inches (45–60 cm) and produces small, pale purple flowers in late summer.
Flavor: Green Shiso leaves offer a unique combination of fresh mint, spicy basil, and slightly anise-like notes, making them a versatile herb for a wide variety of culinary uses.

Planting Instructions

Planting Season

Best Time to Plant: Start seeds indoors 6–8 weeks before the last expected frost, or sow them directly outdoors once the soil has warmed and the frost risk has passed.
Temperature: Green Shiso thrives in temperatures between 65°F and 75°F (18°C–24°C), making it ideal for warm growing seasons.

Planting Details

Planting Depth: Sow Green Shiso seeds 1/8 to 1/4 inch (3–6 mm) deep in well-draining soil.
Spacing: Space plants 12–18 inches (30–45 cm) apart to allow for proper air circulation and healthy growth.
Soil Requirements: Green Shiso prefers rich, well-draining soil with a slightly acidic to neutral pH (6.0–7.0).
Sunlight: The herb thrives in full sun but can tolerate some partial shade, especially in hotter climates.

Care Instructions

Watering: Keep the soil consistently moist but not soggy. Water the plant regularly to support healthy leaf growth, but ensure the soil is well-drained to prevent root rot.
Fertilization: Use a balanced fertilizer every month to encourage strong growth. Organic matter like compost can also be used to enrich the soil.
Pruning: To maintain a bushy plant, pinch back the tips of the stems regularly. Removing spent flowers will also prevent the plant from going to seed prematurely.
Pests: Green Shiso is generally pest-resistant but may attract aphids or whiteflies. If pests are a problem, treat with organic insecticidal soap.

Harvesting

When to Harvest: Start harvesting leaves once the plant has grown enough, typically 6–8 weeks after planting. Harvest regularly to encourage continuous growth.
Method: Use sharp scissors or garden shears to cut leaves from the plant, or trim the top third of the plant to encourage a bushier habit.
Post-Harvest: Fresh Green Shiso leaves can be used immediately in your dishes. For longer storage, wrap them in a damp paper towel and refrigerate them for up to a week.

Storage Tips

Drying: To dry Green Shiso leaves, tie the stems together and hang them upside down in a cool, dry area with good air circulation. Once dried, store the leaves in an airtight container.
Refrigeration: For fresh leaves, store them in the fridge wrapped in a damp paper towel or place them in a sealed plastic bag to extend their freshness for up to one week.

Culinary Uses

Sushi and Sashimi: Use Green Shiso leaves as a garnish or wrapper for sushi rolls and sashimi.
Pickled: Pickled Shiso leaves are a popular ingredient in Japanese cuisine, often used to flavor rice and other dishes.
Salads and Stir-Fries: Tear or chop the leaves to add a fresh, aromatic flavor to salads, stir-fries, or soups.
Beverages: Green Shiso can also be infused in beverages like teas and cocktails for an herbal twist.

Conclusion

Green Shiso is an aromatic, flavorful herb that brings a unique touch to both your garden and your kitchen. Whether you are adding it fresh to dishes or preserving it through pickling or drying, this herb offers versatility in flavor and use. With easy-to-follow care instructions and an array of culinary applications, Green Shiso is an excellent addition to any herb garden or culinary herb collection.

Dharaseeds

Britton - Shiso Seed

~~$24.99~~ $14.99から

Britton Shiso, also known as Perilla frutescens, is a variety of the aromatic herb commonly referred to as Shiso. Known for its vibrant green leaves and distinct flavor, this herb is a popular ingredient in Asian cuisine, particularly in Japan, Korea, and China. Britton Shiso is widely used for its unique taste, which blends hints of basil, mint, and anise, making it a versatile herb for a wide range of dishes.

Key Benefits

Culinary Uses: Britton Shiso leaves are commonly used fresh in sushi, salads, garnishes, and soups, providing a unique flavor that pairs well with fish, meats, and vegetables. The leaves can also be pickled or added to beverages.
Health Benefits: Rich in antioxidants and essential vitamins, Britton Shiso is known for its anti-inflammatory properties, digestive benefits, and potential to promote overall health.
Aesthetic Appeal: With its striking, deeply serrated green leaves, Britton Shiso adds an attractive touch to herb gardens and edible landscapes.

Variety Features

Appearance: Britton Shiso boasts vibrant green, slightly ruffled leaves. The plant can grow up to 2–3 feet (60–90 cm) tall and produces small, inconspicuous flowers in late summer.
Flavor: The leaves have a unique combination of minty, spicy, and basil-like flavors, with a slightly peppery finish that enhances various dishes.

Planting Instructions

Planting Season

Best Time to Plant: Start seeds indoors 6–8 weeks before the last expected frost, or plant them directly outdoors after the frost has passed and the soil has warmed.
Temperature: Britton Shiso thrives in temperatures between 65°F and 75°F (18°C–24°C).

Planting Details

Planting Depth: Sow seeds about 1/8 to 1/4 inch (3–6 mm) deep in well-draining soil.
Spacing: Space plants about 12–18 inches (30–45 cm) apart, as they tend to spread during growth.
Soil Requirements: Britton Shiso grows best in rich, well-drained soil with a slightly acidic to neutral pH (6.0–7.0).
Sunlight: It prefers full sun but can tolerate some partial shade, particularly in hotter climates.

Care Instructions

Watering: Keep the soil evenly moist but not waterlogged. Britton Shiso prefers consistent moisture to ensure healthy growth.
Fertilization: Apply a balanced fertilizer once a month to support robust growth, or amend the soil with organic matter like compost.
Pruning: Prune the tips of the plant to encourage a bushier growth habit. Remove spent flowers to prevent the plant from going to seed prematurely.
Pests: Britton Shiso is generally pest-resistant but may occasionally attract aphids or spider mites. Use organic insecticidal soap if necessary.

Harvesting

When to Harvest: Harvest the leaves once the plant has established itself and is producing enough foliage, typically 6–8 weeks after planting.
Method: Use garden shears or scissors to cut individual leaves or trim the top third of the plant to promote bushier growth.
Post-Harvest: Fresh Britton Shiso leaves can be used immediately in dishes or stored in the refrigerator for a few days. Alternatively, leaves can be dried or pickled for long-term storage.

Storage Tips

Drying: To dry Britton Shiso leaves, hang them upside down in a well-ventilated area or use a dehydrator. Once dried, store the leaves in an airtight container away from direct sunlight.
Storage: Fresh leaves can be wrapped in a damp paper towel and stored in the fridge for up to a week. For longer storage, consider freezing or pickling the leaves.

Culinary Uses

Sushi: Britton Shiso is often used as a garnish or wrapper for sushi rolls, offering a flavorful, aromatic touch.
Pickling: The leaves can be pickled to preserve their flavor, often used in Japanese dishes like umeboshi (pickled plums).
Salads & Soups: Tear or chop the leaves and add them to fresh salads or soups, where their unique flavor will shine.
Beverages: In some cultures, Britton Shiso is used to make refreshing herbal teas or as an infusion in beverages.

Conclusion

Britton Shiso is an aromatic and versatile herb that adds both flavor and beauty to your garden. With its vibrant green leaves and bold, minty flavor, it’s a great addition to a variety of dishes, from sushi to salads. Growing this herb is easy with proper care, and it can be enjoyed fresh, dried, or pickled. Whether you’re looking to enhance your culinary creations or add a unique plant to your garden, Britton Shiso is a fantastic choice.

Dharaseeds

Red Shiso - Herb Seed

~~$24.99~~ $14.99から

Red Shiso, also known as Perilla frutescens, is a vibrant, aromatic herb that is widely used in Asian cuisine, particularly in Japan and Korea. With its striking red-purple leaves and distinct flavor, Red Shiso adds both color and complexity to dishes. It is often used fresh in salads, sushi, and as a garnish, or it can be pickled for a tangy, flavorful addition to various meals.

Key Benefits

Culinary Uses: Red Shiso leaves are commonly used to flavor dishes such as sushi, salads, soups, and pickled vegetables. The leaves have a unique flavor that blends mint, basil, and a slight aniseed taste.
Health Benefits: Rich in antioxidants, vitamins, and essential oils, Red Shiso is known for its anti-inflammatory properties and ability to support digestive health.
Medicinal Properties: Traditionally, Red Shiso has been used to alleviate nausea, improve circulation, and boost the immune system.
Aesthetic Appeal: With its deep purple leaves, Red Shiso adds visual interest and contrast to herb gardens and edible landscapes.

Variety Features

Appearance: The Red Shiso plant features beautiful, dark red to purple leaves, which add a striking pop of color to any garden. The plant can grow up to 2–3 feet (60–90 cm) tall and produces small, inconspicuous flowers in late summer.
Flavor: The leaves of Red Shiso have a unique flavor profile, with hints of mint, basil, and a slightly peppery note, making it ideal for adding complexity to various dishes.

Planting Instructions

Planting Season

Best Time to Plant: Start Red Shiso seeds indoors 6–8 weeks before the last expected frost. Alternatively, you can plant them directly outdoors after the frost has passed and the soil has warmed.
Temperature: Red Shiso thrives in warm temperatures, ideally between 65°F and 75°F (18°C–24°C).

Planting Details

Planting Depth: Sow seeds about 1/8 to 1/4 inch (3–6 mm) deep in well-draining soil.
Spacing: Space Red Shiso plants about 12–18 inches (30–45 cm) apart, as they tend to spread out during growth.
Soil Requirements: Red Shiso grows best in rich, well-drained soil with a slightly acidic to neutral pH (6.0–7.0).
Sunlight: Red Shiso prefers full sun but can tolerate partial shade, especially in hotter climates.

Care Instructions

Watering: Keep the soil consistently moist, but avoid waterlogging. Red Shiso plants prefer evenly moist soil.
Fertilization: Apply a balanced fertilizer once a month during the growing season to support healthy growth. Compost or organic matter can also be added to improve soil fertility.
Pruning: Pinch back the growing tips to encourage bushier growth. Remove any spent flowers to prevent the plant from going to seed prematurely.
Pests: Red Shiso is relatively pest-resistant but can sometimes attract aphids or spider mites. Use organic insecticidal soap if needed.

Harvesting

When to Harvest: Begin harvesting Red Shiso leaves once the plant has established itself and is producing enough foliage. This typically occurs 6–8 weeks after planting.
Method: Use scissors or garden shears to cut the leaves. Harvest leaves individually or trim the top 1/3 of the plant to encourage more branching and continuous growth.
Post-Harvest: Fresh Red Shiso leaves can be used immediately in recipes or stored in the refrigerator for a few days. Alternatively, the leaves can be dried or pickled for later use.

Storage Tips

Drying: To dry Red Shiso leaves, hang them upside down in a well-ventilated area or use a dehydrator. Once dried, store the leaves in an airtight container away from direct sunlight.
Storage: Fresh Red Shiso leaves can be stored in the fridge wrapped in a damp paper towel for up to a week. For longer storage, consider freezing or pickling the leaves.

Culinary Uses

Sushi: Red Shiso leaves are often used as a garnish or wrapper for sushi rolls, imparting a distinct flavor and color.
Pickling: In Japan, Red Shiso leaves are commonly used to pickle umeboshi (pickled plums), imparting a deep red color and tangy flavor to the fruit.
Salads and Soups: The leaves can be torn and added fresh to salads or soups, where their flavor complements other ingredients.
Beverages: In Korea, Red Shiso leaves are sometimes used to make refreshing herbal drinks and teas.

Conclusion

Red Shiso is an easy-to-grow herb that offers both culinary and ornamental value. Whether used fresh in recipes or dried for later use, Red Shiso adds a unique flavor and striking color to your dishes. By following simple planting and care instructions, you can enjoy this herb's benefits all season long.

Dharaseeds

Perilla - Shiso - Seeds

~~$24.99~~ $14.99から

Perilla, also known as Shiso, is a fragrant, leafy herb commonly used in Asian cuisine, particularly in Japanese, Korean, and Chinese dishes. It is well known for its bold flavor and versatility in the kitchen, offering a unique blend of mint, basil, and aniseed notes. Whether used fresh or dried, perilla is a great addition to herb gardens, offering both culinary and medicinal benefits.

Key Benefits

Culinary Uses: Perilla leaves are often used fresh or pickled in various Asian cuisines, adding a unique flavor to sushi, salads, soups, and stir-fries.
Health Benefits: Rich in antioxidants, vitamins, and essential oils, perilla can help reduce inflammation, improve digestion, and support respiratory health.
Medicinal Properties: Traditionally, perilla has been used to treat respiratory issues, alleviate allergies, and improve skin health due to its anti-inflammatory and antioxidant properties.
Insect Repellent: The strong aroma of perilla can help deter pests in the garden.

Variety Features

Appearance: Perilla plants have striking, jagged-edged leaves that can range from bright green to deep purple, depending on the variety. The plant produces small, pink or white flowers in late summer.
Size: Perilla typically grows 12 to 36 inches (30–90 cm) tall and can spread up to 18 inches (45 cm) wide.
Flavor: The flavor profile of perilla leaves is complex, with hints of mint, basil, and a mild peppery taste, making it a favorite in a variety of dishes.

Planting Instructions

Planting Season

Best Time to Plant: Perilla is best planted in late spring after the last frost. Start seeds indoors 6–8 weeks before the last frost for earlier harvests.
Temperature: Perilla prefers warm weather and grows best in temperatures between 60°F and 75°F (16°C–24°C).

Planting Details

Planting Depth: Sow perilla seeds 1/8 to 1/4 inch (3–6 mm) deep in well-draining soil. Lightly cover them with soil or vermiculite.
Spacing: Space perilla plants about 12–18 inches (30–45 cm) apart, as they spread out while growing.
Soil Requirements: Perilla grows best in rich, well-draining soil with a slightly acidic to neutral pH (6.0–7.0).
Sunlight: Perilla enjoys full sun but can tolerate partial shade, especially in hotter climates.

Care Instructions

Watering: Keep the soil consistently moist but well-drained. Avoid waterlogging, as it can lead to root rot.
Fertilization: Perilla benefits from occasional feeding with a balanced fertilizer or compost to support healthy growth, especially in nutrient-poor soil.
Pruning: Regularly trim back the leaves to encourage new growth and prevent the plant from becoming too leggy. Remove any spent flowers to improve the plant’s overall appearance and productivity.
Pests: Perilla is generally resistant to most pests, but it may attract aphids or spider mites. Use organic insecticidal soap if needed.

Harvesting

When to Harvest: Begin harvesting perilla leaves once the plant has grown large enough, typically around 6–8 weeks after planting. For the best flavor, harvest leaves before the plant flowers.
Method: Use scissors or garden shears to cut the leaves. You can harvest leaves as needed throughout the growing season, taking only a few at a time to allow the plant to continue growing.
Post-Harvest: Fresh perilla leaves can be used immediately, or they can be dried for later use in cooking. Drying perilla enhances its flavor, making it great for storing and using in a variety of dishes.

Storage Tips

Drying: To dry perilla leaves, hang the stems upside down in a well-ventilated area or use a dehydrator. Once dried, store the leaves in an airtight container away from direct sunlight.
Storage: Dried perilla leaves can be stored for up to 6 months. For fresh leaves, store them in the refrigerator wrapped in a damp paper towel for a few days.

Culinary Uses

Sushi: Perilla leaves are often used as a garnish or wrapping for sushi rolls, providing a refreshing, aromatic flavor.
Salads: Fresh perilla leaves can be added to salads, offering a minty and slightly spicy kick.
Stir-Fries and Soups: The leaves can be used in stir-fries, soups, and stews, providing a unique flavor that complements a wide range of ingredients.
Pickled Perilla: In Korean cuisine, perilla leaves are often pickled and served as a side dish, where the tangy, slightly spicy flavor enhances the meal.

Conclusion

Bulk perilla (shiso) seeds are an excellent choice for gardeners looking to grow a versatile and flavorful herb. With its unique flavor, medicinal properties, and ease of cultivation, perilla is a great addition to any herb garden. Whether you're harvesting leaves for culinary uses or drying them for storage, this herb is sure to become a favorite in your kitchen and garden.