| Green Perilla |
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Perilla frutescens
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| Uses: Culinary/Aromatic/Industrial |
Duration: Annual |
| When to Sow: Spring |
Ease of Germination: Easy |
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(Aoshiso)
Decorative green 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 pickled plums and preserved ginger. Before sowing, chill sees at 5°C (40°F) for 3 days in moist sand. Green(Aoshiso) Great flavour; preferred variety for sushi.
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