Item #V-2567| 200 Seeds |
Versatile Asian Culinary Herb. Distinct cinnamon/clove flavor and aroma, with the spiciness of cumin. Shi-So Japanese Green Leaf Perilla Greens colors radish pickles and "umeboshi" plums. Also known as perilla. Used in oriental cooking, sushi and salad mix. is a very popular herb in Japan and many other Asian countries. Young Shi-So Japanese Green Leaf Perilla Greens leaves and flowering shoots are used for cooking and pickling because of their aromatic flavor. The plant grows best under full sun or partially shading in mild climates.The plant has tender, flat and soft textured leaves, that are very popular for using in Sushi. The average height of the plant is about 2 feet. One of the challenges in growing Perilla is to handle the seed germination issue. Perilla seeds have dormant characteristics and seeds will not germinate during this period. The dormant period can begin any time just after the fresh seeds harvested and may end, unpredictably, in 1-2 years. Seeds will have good germination after this dormant period finished. Therefore many experienced farmers prefer to use post-dormant old seeds than pre-dormant fresh seeds in planting. It has been reported that the dormant period can be broken and shorten if seeds kept in a low temperature, 35-45 F, for at least 1-3 months. Therefore it is suggested to seal seeds in a bag and store it in a refrigerator (not freezer) if not to be planting soon.
200 Seeds Per Package.
Vegetable Garden – Tips on Growing Wasabi Arugula From Seeds
- Seed Depth: Sow Wasabi Arugula Seed ¼” and lightly press into soil.
- Germination soil temperature: should be 55-75ºF.
- Days to Germination: 4-8 days at correct soil temperature.
- Sow Indoors 8 weeks before last frost.
- For an even crop- sow the seed by staggering every two weeks from spring to early summer and from late summer to fall.
Arugula grows fast. Set plants in the sunny garden in early spring for spring harvest or late summer for fall harvest. Plants prefer the cooler days of spring or fall. Like any leafy green, arugula requires a rich soil to make its best growth. Before planting, add compost to the soil. Then apply a timed-release fertilizer at the rate directed on the label for lettuce or other leafy greens, or fertilize with Herb and Vegetable Plant Food. Space transplants 12 to 18 inches apart. When flowering begins in late spring or early summer, the flavor becomes more intense. At some point it may be stronger than you like, which means its time to take it out and wait for the next cool season to plant (early spring or fall). Pick only the outer leaves, so the plant remains intact and usable for weeks to come. This cut-and-come again harvest keeps the plant yielding lots of leaves until the plants flower. Harvest often to encourage new growth. Arugula is considered a vegetable when it is cooked and eaten like spinach, or it can be used more sparingly as an herb to flavor a salad, meat, or pasta sauce. It is not for those who prefer mild flavor like that of an Iceberg lettuce salad; it calls for an adventuresome palate. Add arugula flowers to salads in late spring or summer as the plants grow a tall bloom. At this point, the leaves may be more pungent than you like, but try them just in case.