Shiso Perilla - Green aoshiso

$1.79

The Shiso Perilla Green (Aoshiso), 'Perella frutescens', is an intoxicating, flavorful herb that should be as popular as basil or cilantro. It is called "ohba' at sushi bars, and it is an absolute must for herb gardeners. The incredible flavor has been described as curry-like and a combination of cumin, cilantro, and parsley, with a hint of cinnamon. Shiso Perilla have green leaves that resemble parsley except they have sharply serrated edges. The crushed leaves smell like lemon balm. Herbalists claim Shiso has antibiotic qualities and is the one reason it is used with sushi. In salads, the leaves add a very unique flavor. Mix or sprinkle over cucumbers, cabbage, fish, soups, rice, and potato dishes. The Shiso is also an excellent container plant. Plant in the spring after the last average frost date. ... more info

Dill Dukat The Duckat Dill is mild, sweet, and never bitter or overly strong. yellow flowers in a 6 inch wide upside down umbrella shaped flower cluster. Fresh Dill leaves are sprinkled on all sorts of food including potatoes, lamb chops, tomatoes, squash, salads, sauces, grilled salmon, eggs, spinach, cucumbers, and green beans. Dried Dill leaves, called dill weed, can also be used but the fresh leaves are much stronger and taste better. Dill is used extensively in Scandinavian and Russian cooking. Plant Dill in the spring after the last day of spring frost. Dill prefers fertile well drained soil with lots of organic matter.