All-Green Perilla Seeds

Fragrant green perilla (shiso) for wraps, sushi, salads and pickles — pick fresh leaves for weeks.

Single pack · 1 seed sachet

Morning sun with afternoon shade in lowland heat

Needs light to sprout: press onto the surface, barely cover

Germination: about 7–14 days, sometimes up to 3 weeks

Leaf harvest from about 40–60 days

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All-green perilla is the fresh, minty-citrus leaf used in Japanese and Korean cooking — wrapped around grilled meat, shredded over rice or tucked under sushi. It suits cooks who like to pick a few leaves at a time. Perilla is not difficult, but the seeds can be slow and uneven to sprout.

Soak the seeds in water overnight.
Press them onto moist seedling mix and dust very lightly; keep in bright shade and damp.
Move seedlings to pots or beds 25–30 cm apart once they have 4 true leaves.
Pinch the growing tips and pick leaves from the top down.

Tip: Malaysia's short days push perilla to flower early. Pinch off flower spikes, and sow a new batch every 2–3 months for a steady supply.

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