A beautiful and delicious herb that is very popular in Asia. The purple-red Shiso leaves are used to color and flavor vinegar and to make pink rice. Great in salads; flavor is a mix of basil and mint. Plants grow up to 3-feet tall. (Annual)
Start seeds indoors in early spring, sowing on the soil surface (NOT covering) and keeping very warm. Germination may be erratic. Transplant after all danger of frost is past. May be direct-sown in the garden in long-summer climates. Requires rich, well-drained soil, full sun to half shade and abundant moisture to thrive.
Harvest leaves anytime during the season, but flavor will be at its peak when the flowers first begin to bloom. Removing the flower heads may prolong the harvest. May self-sow in mild-winter climates.