Seedman's Perilla Seeds

Perilla Seeds

Other Names: Ao Shiso, Beefsteak plant, Ji Soo, Perilla, Purple Perilla, Shiso, Wild basil, Wild red basil, Chinese basil, Purple mint, Rattlesnake weed, Summer coleus.

Useful gardening information

Perilla is edible and medicinal. The leaves have a very pleasant sweet taste and are used as a spice, cooked as potherbs or fried, and combined with fish, rice, vegetables and soups. It is also chopped and combined with gingerroot, then added to stir-fries, tempuras and salads in many Asian countries. The plant also supplies a nutritious cooking oil from the seed, as well as giving color and flavor to many pickled dishes. In the United States the essential oil of the plant is used as a food flavoring in candies and sauces. It is used as a flavoring in dental products and at one time, it was one of the main ingredients in sarsaparilla. The entire plant is very nutritious, packed with vitamins and minerals.

Seeds require light to germinate and should be covered only with a very thin layer of soil when sowing, but keep soil moist during the germination. For obtaining better and more uniform germination, it is suggested to soak seeds overnight before sowing.

Links to useful information on the web:

How to grow Perilla

HR500 Red Leaved Shiso (Perilla frutescens)

This ornamental herb is very attractive with deep purple stems that are square and purple to red tinted leaves. It is a bushy plant and can reach 36 inches in height. Grow in full sun and in rich, moist, and well-drained soil. The plant is highly aromatic with a minty scent, and it is very attractive to butterflies. In humid climates, the herb plants grow very quickly, and to maintain a neat appearance, pinch the tops off.
As a culinary herb, Perilla is a sweet-spicy flavoring that is widely used in oriental cuisine such as stir fries, raw fish, vegetable dishes, rice and soups. The red color of the leaves is used to color and pickle fruits and vegetables. The seeds are used to make nutritious cooking oil as well. Many vitamins and minerals are found in this herb plant.

HR490 Green Leaved Shiso (Perilla frutescens)

Versatile Asian culinary herb. Distinct cinnamon/clove flavor and aroma, with the spiciness of cumin. Used in Asian cooking, sushi and salad mix. Cinnamon scented leaves with a ginger taste. Used in salads and is a popular Japanese gourmet vegetable.
The flowers are a flavorful addition to salads and Asian dishes. Pairs well with fish, rice, noodles, and cucumbers. The minty, basil-like flavor has hints of clove and cumin.

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