Shiso, Red Perilla
Decorative purplish-red foliage reminiscent of coleus. Cinnamon-scented leaves are popular in Japan for flavouring raw fish, bean curd, pickles and tempura. Also used to give scarlet colour to umeboshi plums and preserved ginger. Before sowing, chill seeds at 5°C for 3 days in moist sand. Annual.
Packet contains 1/4 teaspoon or 200 seeds.Price :