Shiso Seeds, Perilla - Hojiso

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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!

Seeds Per Package:

• 2 g packet - Approximately 1,650 Seeds
• 1 oz - Approximately 23,300 Seeds
• 4 oz - Approximately 93,200 Seeds
• 1 lb - Approximately 372,800 Seeds