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Shiso (Perilla) is either
red or green, the red perilla having an anise flavor and
slightly less spicy than the green variety, which tastes more
like cinnamon.
Shiso (Perilla)
definitely demands to be treated like a warm weather
annual plant. Set it out in pots or plant it outside when it's
warm, in full sun. Or keep it as a houseplant or in the
greenhouse. Shiso seems to have no particular pests apart from
earwigs, and is not eaten by deer. But
Shiso (Perilla)
can't stand crowding, and it does need an adequate
quantity of good soil, unlike many herbs. |
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Shiso leaves can be used
whole or cut into strips, use the flower buds by collecting
the seeds at the end of the season to sprinkle on salad and
rice.
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16 plants(1 flat) $65.00 |
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The Japanese, in
particular, use the red variety to color umeboshi and
pickled ginger. Shiso (Perilla) seeds form an essential
part of the famous seven spices of Japan, which
originated more than 300 years ago in Kyoto. Green Shiso
(Perilla) leaves are often wrapped around sushi or
served with "sashimi" as a garnish. They also are added
to soups, tempura or dried and sprinkled over rice.
Japanese chefs add red Shiso (Perilla) to tofu or bean
curd dishes or use it wrapped around pieces of meat.
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