AKA SHISO SEEDS

Perilla frutescens var. crispa

Aka Shiso is a gorgeous irridescent aubergine, and is much more assertive in flavor than Ao Shiso. A traditional Japanese herb, Aka Shiso is responsible for the purple color of umeboshi “plums”, which are actually apricots. In addition to pink pickle brine, this Shiso will make a pretty pink syrup, shrub or soda! Shiso snowcones, anyone?

As a bedding plant, Aka Shiso is already well known, but as “Beefsteak Plant”, which is just tragic. It is indeed fantastic in the landscape, but its leaves will scorch if grown in full sun, and if allowed to go to seed can self-sow to an invasive degree. Whether grown in the ground or a pot, these plants are best kept pinched to encourage bushiness and new tender edible growth, and to keep them from flowering. Best in part or dappled shade, especially in hot summer climates.

Shiso seeds can be tricky to germinate: pop packet of seeds into the freezer for a few days; soak seeds overnight and up to 24 hours; sow onto moist soil, just barely covering with fine vermiculite as seed requires light to germinate; kept warm (70F) and moist in bright light, seeds should germinate within 2 weeks. Germination can be erratic. Pluck seedlings out of the pot and transplant to individual containers once they have a set of true leaves.

Shiso plants can sometimes grow surprisingly quickly, and might need to be transplanted to bigger and bigger pots before being planted outdoors after the last frost. Begin pinching plants once they have several sets of true leaves to encourage branching and more yummy leaves. An early sowing of white radishes or Japanese turnips will have you pickling with these leaves in no time.

Packet contains at least 50 seeds.