Perilla Green Seeds (Perilla Frutescens Var. Crispa)
The aromatic leaves of perilla are popular in parts of the Far East. In Vietnam, for example, they are, among other herbs, frequently served as a fragrant garnish to noodle soups and spring rolls
Young green perilla leaves is also used in pickled ginger, Chinese/Japanese artichokes
and raw fish dishes like sashimi. Leaves are cooked in tempura batter and used to flavour bean curds.
Spacing : 18" - 24'
Sun Light : > Full to Light Shade
Water : Average
Harvest : 60 -70 days
Sowing : Sow seeds 1/4" - 1/2" deep
Size : Medium Size leaves
Color : Green
Use : Sushi, Tempura, Sashimi or Salad
Qty : >