Shiso Herb Seeds (Perilla) - Korean

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How to Grow Shiso Herb Seeds (Perilla) – Korean Seeds

Cold stratify seeds by storing them in the refrigerator prior to sowing. Start indoors 6 to 8 weeks before your last frost date for a spring planting, or direct sow in the late summer. Transplant seedlings outdoors after hardening off, and space plants 6 inches to a foot apart. Be sure temperatures are warm, as perilla thrives in warmer weather. Keep soil moist and fertilize as needed.

Harvesting Perilla

Perilla can be harvested as soon as the plants are well-established. Harvest leaves as you would any other herb. If you directly sow this variety, you can use the leaves from the seedlings you thin out as an early harvest. Avoid taking too many leaves at once to keep the plant strong and ensure continuous harvests. Perilla thrives in the heat so summer will have the most prolific harvests.

Culinary Tips

Perilla has a wide variety of uses in Asian cuisines. Try it in your favorite sushi recipes, or wrap other foods in it before cooking. Add as a flavorful garnish to soups or mix it into a salad. It works especially well in salads when grown as a microgreen. One popular Korean recipe is kkaennip jjim, a perilla dish where the leaves are steamed and marinated. They can also be steamed and then filled with meat or anything you choose. Feel free to experiment!

Seeds Per Package:

• 2 g packet - Approximately 1,675 Seeds
• 1 oz - Approximately 23,300 Seeds
• 4 oz - Approximately 93,200 Seeds
• 1 lb - Approximately 372,800 Seeds
• 5 lb - Approximately 1,864,000 Seeds