These vibrant green leaves impart notes of mint, basil, cinnamon and citrus, delivered with a slight tingle on the tongue. It’s not an easy taste to categorise but one that becomes quite addictive once tried. Often used as a garnish for sashimi, especially tuna, shredded in salads or steamed and served hot. So many Japanese and Korean recipes call for this herb that are sure to find a use, even if you devise your own.

• Sow thinly in trays in a warm spot, out of direct sun
• Transfer to free draining soil in full after last frost
• May be sown outside in full sun from June
• Take care not to over-water – Shiso is prone to plant rot
• Harvest young leaves and edible flowers

• 2g
• 160 x 110 x 2mm
• Includes 1200 seeds approx