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A basic culinary herb with both the leaves and seeds used in Japan for making Tempura. Shiso has also proved very popular for salads not only for its nutty like taste. Pinch out the flower spikes as they develop to encourage foliage on bushier plants. It is important that seed is stratified, chilling at 5ºC in moist sand for 7 days and then needs light to germinate. Plants are frost tender.
Matures 80 days from direct sowing.