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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 in salads for its mild licorice/minty/cinnamon flavour. Pinch out the flower spikes as they develop to encourage foliage on bushier plants. It is important that seed is stratified, chilling at 5 degrees C in moist sand for 7 days and then needs light to germinate. Plants are frost tender.
Matures 80 days from direct sowing.