Perilla - Shiso - Seeds

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.