Ohba is a highly productive herb commonly found in Japanese cuisine. The most popular way to enjoy it is with sushi and sashimi. The flower buds are also edible, and are known as Hojiso.
While in the family of Perilla, Ohba has a slightly different flavor and aroma compared to other types of Perilla.
Cooking with Ohba
Use fresh to enjoy its distinct aromatic quality. Wrap sashimi, or make sushi rolls using Ohba.
Shredded Ohba adds a great flavor to tofu, noodles, salads, and more. Can also be enjoyed when cooked: grill or deep-fry with fish, meats, and dumplings.
Suitable temperature for germination: 70-80℉
Suitable temperature for growing: 70-80℉
Soil pH: 6.5-7.5
Days to maturity: 40-50 days from sowing
Soak seeds in water overnight to encourage germination.
Direct sowing: sow 2-3 seeds every 6-12", 1/4" deep, cover lightly with soil and water in well.
Transplanting: sow 2-3 seeds per cell into a 128-cell tray. Sow 1/4" deep and cover gently. Water in well.
Maintain soil moisture to avoid wet-dry cycles.
Abundant sunlight required for germination.
Transplant to 12" spacing.
Prune when the height reaches 6-8" to increase yield: remove the center growth where the stem divides. The two side stems will grow stronger.
Strong direct sunlight make the leaves tough. Prevent too much sunlight by covering with cheesecloth.
Harvest leaves by hand from underneath when the height reaches 8-12".
You can eat the buds and flowers as well.
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