Eye-catching green leaves with red undersides. This variety has larger leaves than 'Green' shiso. The flavour is of mild mint or basil.
Low: 7 High: 15
Low: 30 High: 60
Related to the mint family. The crop grows in both red/purple and green varieties, but the green is far more prominent in flavour than the red.
Shiso seeds are slower to germinate than the other varieties in the Asian Herb pod pack so be patient! It is an annual that prefers rich and sandy soil with a minimum of six hours of sunlight each day.
Begin harvesting when plant is between 15 cm to 20 cm (6 inches to 8 inches) tall (30 days after planting); To continually harvest, snip the stem just above the point where two large leaves meet; During harvest, make sure to leave at least 10 cm (4 inches) of stem from the base of the plant to allow for a repeat harvest.
Shiso has been used as an herbal remedy in Japan for hundreds of years due to its anti-inflammatory properties for asthma, arthritis and eczema. It also contains antioxidants, anti-inflammatory and allergy-fighting properties that helps to strengthen the immune system and your skins' health.
Shiso oil is a great way for vegans and vegetarians to put some omega-3 fatty acids into their bodies! The leaves have lots of calcium, iron, and vitamin A, which may lower the risk of developing certain types of cancer.
Add for mint flavour in tea, sushi, sashimi, and cooked meals such as soups and bowl dish garnishes like Donburi. Red shiso is used in the making of umeboshi (pickled plums) to give the plums a red color.
CREAMY TARAKO PASTA
WATERMELON SHISO SALAD