Hojiso Shiso - Japanese Bicolor Perilla (Perilla frutescens var. crispa)

Shiso Hojiso (Perilla frutescens var. crispa): Among the rarest of the species, this bicolored shiso produces large, fleshy leaves, considering it's the crispa variety, which is more delicate in flavor and texture than the common species. They're recognizable by their leaves, which tend to curve and their sharply jagged edges. Crispa is the most widely used variety in Japan. It's eaten as a herb added to salads, or as a wrap for meat or fish. It can also be preserved in vinegar. It's easy to grow in the field, but it doesn't tolerate drought or waterlogging: water regularly but not excessively. Only the leaves are eaten, considering it can grow up to a meter and a half tall, and higher yields will be abundant. Shiso is very well suited to pots, but regular irrigation is essential. Propagation from seeds is similar to basil, but easier because the calyxes retain the seed for a long time, even after drying. It tends to reseed, so you'll likely have some wild Perilla plants growing nearby the following spring. We haven't seen any plant diseases or pest infestations in our crops (three seasons). The organoleptic qualities of this rare Shiso aren't much different from other crispas (Aka Shiso and Ohba Shiso), but it's particularly sought-after for its color.