Tricolor Perilla: A versatile and extremely ornamental herb both in the garden and on the plate. Popular with the Victorians and in Japan, the bushy plants have deeply frilled and serrated foliage with a unique flavour. Plant in containers, beds, borders or the kitchen garden and use the leaves in salads, as a decorative garnish or stir-fries. Harvest from early summer to early autumn. Tolerates shade. Can also be grown in the house.These highly ornamental annuals resemble coleus and make excellent container plants. Often used to wrap sushi, the leaves smell like lemon balm. Flavor is a combination of parsley, cilantro, and cumin with a hint of cinnamon. Add to salads, sprinkle on cucumber and fish. Also called Japanese basil or mint. Both flowers and leaves are edible, and together they make fragrant tea. Make cuttings as needed and enjoy this curry-like herb in your garden and kitchen. Very popular (called "Shiso") in Asian cooking. Grows 12 inches tall.
A versatile and extremely ornamental herb both in the garden and on the plate