The annual and very versatile culinary herb from the mint family comes from Southeast Asia and is an integral part of Asian cuisine. Its leaves are edible and the 30-80 cm tall plant can be cultivated in pots / tubs and in beds.
Start indoors in early spring, a couple of weeks after the last frost date, or direct sow outdoors in late spring. Soaking the seed for four to eight hours before sowing speeds up germination. Seeds germinate in 7 to 14 days with soil temperatures between 18°C and 20°C. Shiso requires some sunlight to germinate, so plant seeds directly on top of the soil or no deeper than 1,5 mm.