Lá Tía Tô (Vietnamese Perilla)
Lá Tía Tô or Vietnamese Perilla is a common peppery herb eaten fresh and used to wrap fish and meat. Known to cleanse the blood.
Also known as Rau Tia To, Tia To, Dulketip, Kkaennip, Kkaennip Namul, Tulkkae, Jiso, Oba, Gee So, Zi Su, Shiso, Beefsteak Plant, Sesame Leaf.
Days to maturity: 60-70
Seeds per pack: 250
Below standard germination: 41%
Planting / harvesting notes
Perilla seeds require sunlight to germinate well. Direct sow after last frost, or sow indoors 4-6 weeks before last frost on the surface of moist potting soil. Pat down the seeds firmly, but do not cover. Keep lightly moist until germination. Transplant 12-24" apart. Harvest leaves early in the morning for best quality, flavor, and ability to keep in storage.
Seed keeping notes
Allow seedheads to dry on the plant. Cut the stalks below the lowest seed clusters. If necessary, dry the seedheads further in the sun on a sheet or table away from moisture and precipitation. When fully dry, whack the seedheads in a bucket, allowing the ripest seed to fall. Sift through strainers to remove the largest chaff, and then winnow off the lighter chaff with your breath, a fan, or the wind.