This Japanese heirloom is a spicy herb perfect for cooking Asian cuisine. With deep red leaves that smell like cinnamon and clove with a spicy flavor like cumin; this is a true showstopper. You can eat just the seedlings to toss into salads or grow them to maturity for more dynamic uses. A popular choice for adding color to pickling recipes. This variety loves sunshine.

* Please note! Red Shiso is toxic for grazing animals like cattle and horses. It is considered invasive in the Southeast and Midwest United States where it can self-seed aggressively in warm, humid climates.