A staple in Japanese diets for centuries, the leaves of this Asian herb are dark purplish-red and quite curly, growing to 4 feet high and are very striking as an ornamental. Flavor is hard to describe, some say it is like coriander, others notice a basil-like or cinnamon flavor. Leaves are used fresh to season fish, and wrapped around almost anything. Flowering shoots are fried in tempura, or used in soups. The seeds are ground and are one of the "seven spices". 300 seeds
Germination: 10-21 days
Seed Planting Depth: on surface, lightly press in
Starting Indoors/Outdoors: Start indoors 4-6 weeks before last frost. Provide 70-75 degree soil temperature. Transplant 8-12" apart. Sow outdoors in the spring, every 1-2", thin to 6-12" apart.
Light Needs: Full sun
Soil Needs: Fertile, moist but well drained
Uses:Culinary, medicinal, ornamental