Shiso, also known as perilla or beefsteak leaf, is used in many traditional Japanese recipes, such as a wrap in sushi or as a garnish for sashimi. They can be steamed, boiled, or salted and used as a side dish, or even pickled! One popular use is in miso soup for a flavoring. Add it dried or fresh to rice to add a bright flavor. Add in the place of mint in your favorite recipes to change things up! Full of bright flavor and incredibly versatile—Green Ohba is a great addition to your vegetable or herb garden

Details:

• 2 g packet - Approximately 1,200 Seeds
• 60 to 70 days to maturity
• Warm season annual

Field Notes:

Growing Tips

• Prepare soil and make sure it is fertile and drains well.
• Broadcast seeds or just barely cover with soil as shiso needs light to germinate.
• Make sure your planting location gets enough sunlight.
• Keep the soil moist and provide fertilizer as needed.
• Avoid overhead watering to prevent fungal diseases.
• Cut or pinch leaves often to encourage more growth.

Harvesting

• Shiso can be harvested as soon as the plants are established and healthy.
• Cut leaves as needed for your recipes and the plant will continue to grow.
• Make your cuts to the top, this will encourage growth into a bushy shape.If you don’t use shiso very often, try to harvest it anyway to keep the plants from getting too leggy.