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Lake Valley, Shiso Perilla, Red
- Seed Depth: 1/8" (3mm)
- Plant Space: 12" (30cm)
- Row Space: 12" (30cm)
- Sprouts In: 7-21 days
- Plant in late spring when soil has warmed to at least 45"F. Start transplants indoors four weeks before last frost. Shiso prefers full sun to partial shade and fertile, well-drained soil. Water regularly, especially in hot weather. Soak seeds overnight in warm water to improve germination.
- Pick leaves as needed. Both flowers and leaves are edible.
Lake Valley- Shiso Perilla, Red
Milder in flavor than green Shiso, this culinary herb combines the flavors of parsley, cilantro and basil. Traditionally used for making pickled plums (umeboshi).
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Lake Valley, Shiso Perilla, Red
Lake Valley, Shiso Perilla, Red
- Seed Depth: 1/8" (3mm)
- Plant Space: 12" (30cm)
- Row Space: 12" (30cm)
- Sprouts In: 7-21 days
- Plant in late spring when soil has warmed to at least 45"F. Start transplants indoors four weeks before last frost. Shiso prefers full sun to partial shade and fertile, well-drained soil. Water regularly, especially in hot weather. Soak seeds overnight in warm water to improve germination.
- Pick leaves as needed. Both flowers and leaves are edible.
Lake Valley- Shiso Perilla, Red
Milder in flavor than green Shiso, this culinary herb combines the flavors of parsley, cilantro and basil. Traditionally used for making pickled plums (umeboshi).
$0.91
Original: $2.59
-65%Lake Valley, Shiso Perilla, Redā
$2.59
$0.91Product Information
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Description
- Seed Depth: 1/8" (3mm)
- Plant Space: 12" (30cm)
- Row Space: 12" (30cm)
- Sprouts In: 7-21 days
- Plant in late spring when soil has warmed to at least 45"F. Start transplants indoors four weeks before last frost. Shiso prefers full sun to partial shade and fertile, well-drained soil. Water regularly, especially in hot weather. Soak seeds overnight in warm water to improve germination.
- Pick leaves as needed. Both flowers and leaves are edible.
Lake Valley- Shiso Perilla, Red
Milder in flavor than green Shiso, this culinary herb combines the flavors of parsley, cilantro and basil. Traditionally used for making pickled plums (umeboshi).
