Green Perilla

(Shiso; Aoshiso) Highly aromatic ornamental, culinary, and medicinal herb, known in Japan as aoshiso. Cinnamon-scented green leaves are sharply serrated and deeply curled as if crisped by the sun. Fresh-picked leaves are used to flavour raw fish, tofu, pickles, tempura, etc. High in antioxidants which work to reduce oxidative stress and help to prevent cancer. Thrives in hot, sunny locations but can withstand some light shade. Before sowing, soak seeds in water for 24 hours. Height 30-90cm.