Purple Shiso (Perilla frutescens)
Also known as Red Perilla, Purple Shiso is a plant native to East Asia, prized for its aromatic leaves and its multiple culinary and medicinal uses. Its purple or reddish leaves, sometimes tinged with green, emit a characteristic fragrance, both minty, spicy, and slightly citrusy. Used in many Asian cuisines, such as Japanese, Korean, and Chinese cuisine, purple shiso is often used fresh as a garnish, wrapped around sushi, or finely chopped in salads and stir-fried dishes.
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.
Easy to grow in temperate climates, purple shiso is an annual plant that thrives in well-drained and sunny soil. Cultivated from seeds, it is commonly planted in vegetable gardens or used as an ornamental plant for its decorative leaves and pleasant fragrance.
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 |
| 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: Purple |
| Family: Lamiaceae |
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