Organic red shiso (Perilla frutescens) from the seed company Gaia, an Asian herb with a thousand uses

Red Shiso is a traditional Asian aromatic herb, appreciated for its intense purple leaves and its complex flavor, which mixes mint, basil and anise with a slight spicy touch. Grown mainly in Japan, China and Korea , it is used in cooking to flavor marinades, sauces, sushi and drinks , but also for its medicinal properties . Easy to grow, this robust plant attracts pollinators , enriching the biodiversity of the garden

Did you know?

In Japanese tradition, red Shiso is a key ingredient in Umeboshi , these salted and fermented plums that take their red hue thanks to this plant. In Asian medicine, it is also attributed digestive and antioxidant virtues , particularly in the form of herbal teas or infusions.

Spread: bushy and branched habit
Plant height: 60 to 90 cm
Quantity per pack: 200 seeds
Companion plants: coming soon
Enemy plants: coming soon

Cultivation method

Sow seeds indoors a few weeks after the last frost , or directly into the ground in late April , when night temperatures are above 8C . As the seeds are sensitive to excess water, avoid overwatering during germination.

Plant 6 to 12 mm (1/4 to 1/2″) deep , spacing plants 30 cm (12″) apart and rows 45 cm (18″) apart . Shiso prefers well-drained soil , partial shade to full sun , and tolerates temperate and humid climates well.

Harvesting and storage

Harvest flowering tops in late June to encourage branching and prolong leaf production. Pick leaves as they appear throughout the summer. As October approaches, harvest seeds for replanting the following year.

Storage:

• Fresh leaves: Store in a plastic bag in the vegetable drawer of the refrigerator for up to 3 days.
• Drying: Hang the stems upside down in a dry, ventilated place to use in infusions or seasonings.
• Freezing: Chop the leaves and freeze them in an ice cube tray with a little water for extended use in cooking

Long-term preservation methods

Pickles: Marinate the leaves in vinegar and salt to make a tangy and colorful condiment
Seasoning powder: Once dried, grind the leaves into powder to flavor soups, noodles and rice.
Flavored Oil: Steep the leaves in olive oil to make a flavored oil perfect for Asian dishes

With its spectacular foliage, unique taste and multiple uses in cooking, Red Shiso is a precious aromatic plant for any curious and gourmet gardener!