Shiso (Perilla frutescens)
Shiso is an aromatic plant native to Southeast Asia. Its pronounced and spicy fragrance is reminiscent of cumin. Beautiful vigorous plant, its leaves were traditionally used for sushi, soups and tempura. They can be used fresh like basil or in hot dishes. The leaves can be picked throughout the summer. Its small white flowers which arrive later in the season can be used as a decorative condiment.
Note: Shiso seeds can be challenging to germinate. Performing a brief stratification followed by soaking the seeds for 24 hours before sowing will greatly aid in the process. Refer to the document "The Key to Germination: STRATIFICATION" in the Blog menu for more information on this topic.
MAINTENANCE AND OTHER CONSIDERATIONS
If you want to harvest seeds for the following season, it is preferable to leave it early enough for indoor sowing to allow it to complete its cycle.
| Plant type: Annual |
| Quantity: Envelope of about 70 seeds |
| Exposure: Half shade |
| Shape: Bushy |
| Soil: Fresh |
| Watering: Regular |
| Sowing: In bucket |
| Plantation: In the garden after the risk of frost |
| Days to maturity: 80 to 85 days |
| Germination: 14 to 21 days |
| Plant spacing: Lighten to 60 cm |
| Row spacing: 0.5 m |
| Depth: 5 mm |
| Width: 60 cm |
| Height: 60 cm to 90 cm |
| Color: Green |
| Family: Lamiaceae |
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