Perilla frutescens ‘Crispa rubra’
The gorgeous leaves and flowers from this herb can be eaten or used in cocktails. Try a Shiso Mojito! The leaves are used as wraps in Japanese cuisine in a similar way to vine leaves in Greek cooking.
This is a hardy annual, meaning it will live for one growing season. It should be planted in a sunny position. Keep soil moist but ensure it's not waterlogged. Pinch out growing tips to keep it bushy.
All herbs are planted in a peat reduced compost mix with added perlite for extra drainage.
Choose whether you receive your herb planted up in an Italian terracotta pot, with a matching saucer - or if you already have a pot/spot in mind, keep it in its nursery pot. (