The vibrant and refreshing taste of these aromatic leaves is similar to a combination between mint, basil and cinnamon with hints of cloves and cumin. The sweet and spicy flavour is incredibly versatile.
Red shiso is mainly used for pickling or as a natural food coloring.
Choose leaves that are vibrant and free from any signs of damage or discoloration. Select the larger leaves first, but leave some smaller leaves behind to allow the plant to continue growing.
When ready to harvest, gently grasp the stem of the leaf near its base. Use a pair of clean garden scissors or pruning shears to cut the stem just above a leaf node, which is the point where the leaf meets the stem. This method promotes healthy regrowth of the plant.
Harvest only the amount of leaves that you need, keeping in mind that the plant will continue producing more leaves as it grows. Avoid over-harvesting to ensure the plant’s vitality and sustainability.
Pinch growing tips regularly to produce bushier plants with more leaves.
2 in stock
2 in stock