Perilla (Japanese, Vietnamese  and  Korean Shi-So, Zi Su, Beefsteak)

Perilla, or called Shi-So, is a very popular herb in Japan and many other Asian countries. Young leaves and flowering shoots are used for cooking and pickling because of their aromatic flavor. The plant grow best under full sun or partially shading in mild climates.

NOTE: One of the challenges in growing Perilla is to handle the seed germination issue. Perilla seeds have dormant characteristics and seeds will not germinate during this period. The dormant period can begin any time just after the fresh seeds harvested and may end, unpredictably, in 1-2 years. Seeds will have good germination after this dormant period finished. Therefore many experienced farmers prefer to use post-dormant old seeds than pre-dormant fresh seeds in planting. It has been reported that the dormant period can be broken and shorten if seeds kept in a low temperature, 35-45 F, for at least 1-3 months. Therefore it is suggested to seal seeds in a bag and store it in a refrigerator (not freezer) if not to be planting soon.

Seeds require light to germinate and should be covered only with a very thin layer of soil when sowing, but keep soil moist during the germination. For obtining better and more uniform germination, it is suggested to soak seeds overnight before sowing.

--- Please click the item name to see the details and place your order.



Japanese Perilla, Green Leaf (Ao-Shiso)
Japanese Perilla, Green Leaf (Ao-Shiso)

Green flat leaves. Very popular for using in Sushi.

Japanese Perilla, Red Leaf (Aka-Shiso)
Japanese Perilla, Red Leaf (Aka-Shiso)

Red leaf. Used extensively for pickling in Japan.

Japanese Perilla, Hojisho
Japanese Perilla, Hojisho

Young leaves and flower-buds for pickling uses.

Korean Perilla, Large Leaf
Korean Perilla, Large Leaf

Large leaves used for eating in Korean food.

Vietnamese Perilla, Tia To (Tiet To)
Vietnamese Perilla, Tia To (Tiet To)

Very popular in Vietnamese cooking. Strong flavor leaves.

Korean Perilla, Asia Ip
Korean Perilla, Asia Ip

Popular perilla in Korea. Mild mint/basil flavor.



*** Click to see: . more varieties of Herb


============================================
--- Click to view/access: . All Asian vegetable seed groups . All book groups
--- Click to access individual vegetable group:
(A). Bean/Peas:
Azuki Bean . Mung Bean . Winged Bean . Broad Bean . Green Bean . Hyacinth Bean . Yardlong Bean . Edamame(Edible Soybean) . Snow Peas
(B). Leafy Vegetable:
Edible Amaranth . Oriental Celery . Garland Chrysanthemum (Shingiku) . Japanese Greens . Herbs . Chinese Kale (Kai Lam) . Kamatsuna . Lettuce . Malabar Spinach . Oriental Mustard . Bunching Onion . Yu Choy (Edible Rape) . Oriental Spinach . Hon-Tsai-Tai . || - - Chinese Cabbage: . White Petiole Small Cabbage . Green Petiole Small Cabbage . White Large Pak Choy . Heading NAPA Cabbage . Semiheading Chinese Cabbage
(C) . Herbs:
Chinese Leek (Chinese Chives) . Thai Basil . Coriander (Chinese Parsley) . Mint . Perilla (Japanese Shi-So) . Watercress
(D). Fruit/Gourd Vegetable:
Oriental Cucumber . Oriental Eggplant . Bitter Gourd (Bitter Melon) . Winter Melon (Wax Gourd) . Calabash (OPO) . Mao Qwa (Hairy Gourd) . Snake Gourd . Edible Luffa . Oriental melon . Pickling Melon . Oriental Sweet Pepper . Hot Pepper . Oriental Squash . Tomato . Watermelon
(E). Root Vegetable:
Edible Burdock (Gobo) . Carrot . Oriental Radish (Daikon) . Turnip
(F). Flower Vegetable:
Broccoli . Cauliflower . Flower Chinese Cabbage . Chinese Leek Flower . White Choy Sum . Green Choy Sum
(G). Others:
Baby Corn . Kohlrabi . Okra . Sesame
=============================================
-- Click to access book group:
Gardening Books . Asian Interest Books . Healthcare Books . Asian Philosophy Books . ||--Cookbooks: . Asian Food Series . Soup and Spicy Food . Chinese Food . Chinese Novelty . Chinese Specialty . Japanese Food . Thai Food . Vegetarian Cooking . Video



====================================================
----- Click to access all Asian Vegetable Varieties or Book Titles listed on this site.