Shiso – Aojiso, Green

$4.35

Format: 3" pot

A sharply flavored staple in Asian cuisine that belongs to the mint family. Leaves are wrapped around sushi, or added to soups, rice, and tempura. Flower buds and sprouts are used as a garnish. The seed pods or berries can be preserved like a spice.

Green leaves, called aojiso, are used as a herb in cold noodle dishes, cold tofu, tataki and namerō. Aojiso is also served fresh with sashimi.

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Description

Botanical name
Perilla frutescens var. crispa

Family
Labiatae

Requirements
Plant Shiso seedlings 6 to 12 inches apart in well-drained but moist soil with full to partial sun exposure

Pests
Mint rust, powdery mildew, leaf spot

Growing
Water regularly. Pinch growing tips for bushier plants with more leaves.

Harvest
Pick leaves throughout the summer; harvest the flowering tops in late summer. As autumn approaches, harvest the seeds for planting next spring.

Season
Warm. Perennial, but grown here as an annual.