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"Green Kaori" Shiso

Perilla frutescens crispa


Shiso is THE aromatic plant used in Japanese and Korean cuisine. In fact, we got the idea of growing it from two Asian chefs, Corey Lee and Dave Chang.

Red shiso is very decorative but contains too little essence. We therefore chose a green shiso, Green Kaori, a variety much appreciated in Japan. It has a long cycle: it is sown in late April and we pick it in autumn, when the flowers finally appear.
Ghyslaine Bertin & Vincent Dequae
La Touche, Drôme, France
Jocelyn Herland

have been used to make this vial.

Bottle of 15 ml (0.5 oz.) – contains more than 110 sprays
Fennel Seeds

Late bergamot