DESCRIPTION
Shiso Seeds, Perilla - Hojiso
How to Grow Hojiso Perilla
Prepare fertile soil in a warm and sunny location. Sow directly outside after the last frost and cover with a very thin layer of soil. Alternatively, start seeds indoors and transplant outside after the last frost. Pinch off the tips as they grow to encourage bushy growth. Water evenly and fertilize as needed.
Harvesting Hojiso Perilla
Leaves can be harvested as needed once plants are fully grown. Harvest the same way you would harvest basil or other leafy herbs. Young leaves are more tender and flavorful, while large leaves are best for wrapping.
Hojiso perilla flower tips are also edible and tasty. Harvest them in the late summer and use as desired.
Culinary Tips
Hojiso perilla leaves have a variety of uses in Japanese and Korean cooking. Use in sushi or sashimi, mix into salads, make tea, or stir-fry with other veggies. The flowering stalks and seeds are also edible as a garnish. All parts of the plants are delicious when pickled. Try using perilla instead of spinach or other leafy greens if you’re feeling adventurous!
ATTRIBUTES
Basic Info
| Latin Name: |
Perilla frutescens var. crispa
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| Hojiso Perilla Color: |
Green leaves with burgundy undersides
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| Hojiso Perilla Flavor: |
Strong, bright, and earthy
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Growing Info
| Days to Maturity: |
60 to 70 days to maturity
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| Days to Germination: |
7-14 days
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| Seeding Depth: |
Barely covered |
| Row Spacing: |
6-8 Inches |
| Soil Preference: |
Fertile, well drained soil
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Other
| Plant Width: |
12-16 Inches |
| Pests and Disease: |
Generally not susceptible to pests and diseases as long as plants are properly cared for. Leaf spot, clubroot, and damping off can occur if plants are watered from above. Aphids, leafminers, and other common general pests can be controlled with your usual methods.
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