How to Grow Aka Shiso
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Aka Shiso
Perilla frutescens var. crispa f. purpurea
herbAka Shiso is a Japanese culinary herb with deep purple or red foliage and a distinctive aromatic flavor profile combining mint, anise, and subtle spice notes. It is a tender annual that grows rapidly and is prized in Japanese, Korean, and Southeast Asian cuisines for both its leaves and seeds.
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Example Aka Shiso timeline · Pittsburgh, PA (Zone 6b)
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Plant Aka Shiso
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Aka Shiso
Around Jun 16≈ 60 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Aka Shiso dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 6-10; grows as annual in cooler zones
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Seedling
2-3 weeksTiny purple-tinged cotyledons emerge; first true leaves are serrated and show deep purple coloring. Plant is delicate and low-growing.
Keep soil moist and warm (70-75°F optimal). Provide bright, indirect light. Thin seedlings to proper spacing once 2-3 inches tall.
Vegetative Growth
3-4 weeksPlant develops multiple stems and increasingly frilly, deeply lobed purple leaves. Bushy growth habit becomes apparent; plant reaches 1-2 feet tall.
Pinch growing tips to encourage bushiness. Water consistently. Begin light feeding with balanced fertilizer every 2-3 weeks. Gradually acclimate to full sun.
Mature Foliage
4-6 weeksPlant reaches full size (2-4 feet tall), displaying dense, ruffled deep purple foliage with strong aromatic presence. Leaves are at peak flavor and fragrance.
Continue regular harvesting of outer leaves to encourage bushiness and prevent flowering. Maintain consistent moisture and fertility. Pinch flower buds if focusing on leaf production.
Flowering & Seed Development
4-6 weeksSmall purple or lavender flowers appear in terminal spikes. Flowers are followed by development of small round seeds enclosed in the persistent calyx.
If seed saving is desired, allow flowers to develop and mature. Otherwise, pinch off flower buds to extend leaf production. Provide adequate water during seed fill.
Seed Maturity & Harvest
2-3 weeksSeeds turn dark brown and develop hard seed coat. Plant may begin to decline as energy is directed to seed production.
Allow seeds to fully mature on plant before harvesting. Cut seed heads and dry them indoors in paper bags. Store seeds in cool, dry location.
Common Pests
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Hand-pick in early morning; use floating row covers on young plants. Neem oil or insecticidal soap for heavy infestations.
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Increase humidity by misting foliage; spray with water to dislodge. Use neem oil or miticide if severe.
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Yellow sticky traps; insecticidal soap or neem oil spray. Improve air circulation around plant.
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Spray with strong water stream; use insecticidal soap or neem oil. Encourage beneficial insects.
Uses
Japanese & Asian Cuisine
CulinaryAka Shiso leaves are essential in Japanese cuisine, used as wrapping for sashimi, pickled as umeboshi accompaniment, in sushi rolls, and as a garnish. The vibrant purple color and complex aromatic flavor make it indispensable in traditional Japanese and Korean cooking. [source]
Seed & Oil Production
CulinaryAka Shiso seeds (called egoma in Japanese) are pressed for nutty, aromatic oil rich in omega-3 fatty acids. Both seeds and oil are used in dressings, marinades, and as a finishing oil for soups and vegetables. [source]
Traditional Medicine & Respiratory Support
MedicinalAka Shiso has been used in traditional East Asian medicine to support respiratory health, digestion, and immune function. The leaves contain compounds studied for anti-inflammatory and antioxidant properties. [source]
Pickling & Preservation
HouseholdThe leaves are traditionally used to pickle plums (umeboshi) and other vegetables, imparting color and flavor while acting as a natural preservative. The pigments and aromatic oils contribute to both preservation and aesthetic appeal. [source]
Pollinator Garden Support
WildlifeAka Shiso produces abundant small flowers that attract bees and other beneficial insects, making it a valuable addition to pollinator-supporting gardens. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Begin harvesting outer leaves once plant is 8-12 inches tall. Pinch off young leaves and stem tips for maximum tenderness and flavor. Harvest regularly to encourage branching and delay flowering. For seed harvest, allow flower heads to fully mature and brown before cutting; dry indoors and thresh out seeds. Aka Shiso is best used fresh but can be dried or frozen.
Fun Facts
- 🌱 Aka Shiso is considered an invasive species in some North American regions due to its prolific self-seeding; gardeners should deadhead flowers if seed production is not desired.
- 🌱 The plant contains perillaldehyde and other volatile compounds that give it its distinctive flavor, which is impossible to replicate with substitutes in authentic Japanese cooking.
- 🌱 In Korea, Aka Shiso leaves (called gae-kkae-nip) are often served fresh at the table as a wrap for grilled meats, similar to how fresh lettuce is used.
Gardening Terms
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