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    Perilla Red (Shiso) - microgreens seeds

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    43,00 zł
    43,00 zł
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      The most dramatic microgreen you can grow — deep burgundy leaves with a flavour that stops chefs in their tracks.

      Intermediate difficulty — slow but spectacular; mastering Red Shiso sets you apart from most microgreen growers
      Ready to harvest in 14–21 days; patience is rewarded with one of the most visually striking trays you'll ever produce
      Rich in vitamins A, C and K, calcium, iron, potassium, plus high levels of anthocyanins, rosmarinic acid and plant-based omega-3 (ALA)
      Complex flavour of mint, basil, anise and a whisper of cinnamon — the ultimate finishing touch for sushi, sashimi, ramen, seafood and gourmet desserts
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      Details

      The most dramatic microgreen you can grow — deep burgundy leaves with a flavour that stops chefs in their tracks.

      Intermediate difficulty — slow but spectacular; mastering Red Shiso sets you apart from most microgreen growers
      Ready to harvest in 14–21 days; patience is rewarded with one of the most visually striking trays you'll ever produce
      Rich in vitamins A, C and K, calcium, iron, potassium, plus high levels of anthocyanins, rosmarinic acid and plant-based omega-3 (ALA)
      Complex flavour of mint, basil, anise and a whisper of cinnamon — the ultimate finishing touch for sushi, sashimi, ramen, seafood and gourmet desserts
      FULL SPECIFICATION TABLE

      General Specification

      Common Name Red Shiso / Perilla
      Botanical Name Perilla frutescens var. purpurea
      Seed Type Microgreen
      Stem/Leaf Color Deep burgundy to purple-red stems and leaves; cotyledons darken to rich red-purple on exposure to light
      Flavor & Texture Layered aromatic flavour: mint, basil, anise, cinnamon with a hint of cumin; delicate, tender texture
      Seed Count per 10g Approx. 7,000 seeds per 10 g (±700 seeds/g)

      Cultivation Data

      Difficulty Intermediate — slow and tricky germination; requires temperature control and careful moisture management
      Preferred Medium Peat-based seed-starter mix (recommended); coconut coir (works with careful moisture management); not recommended for fully hydroponic systems
      Seeding Density (1020 tray) 10–12 g per 1020 tray (25×50 cm)
      Seeding Density (10x10 cm) 0.8–1 g per 10×10 cm
      Expected Yield Moderate; ~60–90 g fresh weight per 25×50 cm tray depending on harvest timing
      Soaking No soaking required by most sources; some growers report better germination with a 2–4 hour warm-water soak or a 12–24 hour soak to remove germination inhibitors — optional, experiment per seed lot
      Blackout Days 5–7 days at 22–25 °C with weight on top
      Watering, pH & Temp pH 6.0–6.5; water temperature ambient (room temp); grow temperature 20–25 °C; switch to bottom-watering once roots are visible to prevent mould
      Sprouting Time 6–8 days
      Harvest Time 14–21 days from sowing (harvest at first true leaf stage for peak flavour and colour)

      Health & Nutrition

      Vitamins Vitamins A (beta-carotene), B-complex, C, K
      Minerals Calcium, iron, potassium, magnesium, phosphorus
      Notable Compounds Anthocyanins, rosmarinic acid, perillaldehyde, omega-3 fatty acids (ALA), polyphenols, flavonoids, essential oils
      Health Benefits High anthocyanin content protects cells from oxidative stress; rosmarinic acid supports anti-inflammatory response and immune function; plant-based ALA omega-3 contributes to cardiovascular health; vitamins A and C support immunity and skin health; perillaldehyde provides antioxidant and anti-inflammatory properties
      ABOUT

      Red Shiso (Perilla) is the microgreen that earns genuine double-takes on the plate: its deeply serrated cotyledons unfurl in rich burgundy and purple tones so vivid they look almost painted. Bite into a tiny leaf and you get a layered aromatic hit — fresh mint up front, then basil, a trace of anise and a warm cinnamon finish — unlike anything else in the microgreen world. Chefs reach for it to garnish sushi, sashimi, cold noodle bowls and even desserts, where the colour contrast and fragrance elevate the whole dish instantly. If you want one variety in your growing lineup that commands premium prices and turns first-time customers into regulars, Red Shiso is it.

      GROWING INSTRUCTIONS
      1 Store your seeds in a sealed bag in the fridge at 5–8 °C right up until sowing day — Perilla seeds are unusually sensitive to warmth and will lose viability quickly at room temperature, so the fridge is non-negotiable.
      2 Fill your tray with a 2–3 cm layer of pre-moistened peat-based seed-starter mix or coconut coir, press it gently level. The medium should feel like a wrung-out sponge — damp throughout but no pooling water when you tip the tray.
      3 Scatter 10–12 g of seeds evenly across a 25×50 cm tray (roughly 1 g per 10×10 cm). The seeds are tiny, so use a small spoon or pinch-and-release technique. No need to press them in deeply — light contact with the moist medium is all they need.
      4 Cover the tray with an inverted tray or blackout dome and stack a 1–2 kg weight on top; the gentle pressure encourages good root-to-medium contact. Keep the setup at 22–25 °C — a heat mat works beautifully here. Check moisture daily and mist the medium lightly if the surface looks dry. After 5–7 days you'll notice tiny pale shoots beginning to push upward — your cue that the dark phase is nearly done.
      5 Once sprouts are lifting the cover, remove it and move the tray under grow lights (12 hours on / 12 hours off) or onto a bright windowsill. Watch the magic happen: within a day or two the cotyledons will flush from pale yellow-green to that deep, jewel-like burgundy as anthocyanins kick in — it's genuinely exciting to watch.
      6 Switch to bottom-watering from this point on: set the grow tray inside a solid tray with a shallow layer of water and let the medium soak it up for 10–15 minutes, then remove. This keeps the delicate leaves dry and dramatically which Perilla can be prone to at high planting density.
      7 Harvest at 14–21 days when the first true serrated leaves are just starting to emerge alongside the round cotyledons. Use sharp scissors and cut close to the medium surface. Rinse gently, shake dry, and serve immediately — or refrigerate loosely covered for up to 5 days. The aroma when you cut a full tray is something you won't forget.

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