Shiso

Source Data

Perilla vegetable Rosinka

The variety is early ripening, cold-resistant, with a long growing season - 135-150 days. The plant is tall - 120-140 cm, the stem is erect, branching, tetrahedral. The weight of one plant is 200-500 g.

Perilla greens are juicy, tender with a refreshing taste and an unusual soft aroma, where there are tones of caramel, anise flowers and very light peppery tones.

It is recommended for fresh use of green young leaves (salads, meat and fish dishes); in the technical ripeness phase, the leaves are salted and pickled, and also used in the form of powder from dry leaves as an aromatic additive to meat and vegetable dishes.

Instructions

1. Growing Beefsteak plant - Shiso - Perilla mint (Perilla frutescens) from seed is a rewarding process. Follow these guidelines for best results.
2. Seed Preparation: Soak seeds in warm water for 12–24 hours before sowing to soften the seed coat. Discard any floating seeds as they are likely non-viable.
3. Sowing: Surface sow or cover very lightly with fine vermiculite. Seeds need light for germination. Keep soil moist but not waterlogged at 18–22°C.
4. Germination: Seeds germinate in 7–21 days. Thin seedlings to 15–30 cm apart once they develop 2–3 true leaves. Harvest regularly to encourage bushier growth.
5. Transplanting: Transplant seedlings into individual pots once they have 2–3 pairs of true leaves. Harden off gradually over 7–10 days before planting in final position. Space according to the mature size of the species.
6. Aftercare: Pinch out growing tips to encourage bushier growth. Harvest regularly to promote continued production. Most herbs prefer full sun and well-drained soil. Protect from excessive rainfall.
7. Hardiness: Hardiness varies by species and growing conditions. Young plants may need protection from extreme temperatures. Acclimatize gradually to outdoor conditions.

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