Shiso is THE aromatic plant used in Japanese and Korean cuisine. In fact, we got the idea of growing it from two Asian chefs, Corey Lee and Dave Chang.
Red shiso is very decorative but contains too little essence. We therefore chose a green shiso, Green Kaori, a variety much appreciated in Japan. It has a long cycle: it is sown in late April and we pick it in autumn, when the flowers finally appear.