How to Grow Beni Shiso
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Beni Shiso
Perilla frutescens var. crispa f. rubra
herbBeni Shiso is a Japanese variety of perilla with deep burgundy to red foliage and a distinctive, complex flavor profile combining minty, anise-like, and fruity notes. This aromatic herb is prized in Japanese cuisine for both its striking appearance and culinary applications. It grows as an attractive, bushy annual that reaches 2-3 feet tall.
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Example Beni Shiso timeline · Pittsburgh, PA (Zone 6b)
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Plant Beni 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 Beni Shiso
Around Jun 16≈ 60 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Beni Shiso dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 5-9; grows as warm-season annual in cooler zones
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Germination & Seedling
2-3 weeksSeeds sprout within 7-14 days; seedlings develop oval cotyledons followed by true leaves with serrated edges and burgundy coloring.
Maintain warm soil (70-75°F), consistent moisture, and bright light. Avoid covering seeds completely. Thin seedlings to proper spacing once they develop true leaves.
Vegetative Growth
4-6 weeksPlant develops bushy form with increasingly deep red-burgundy foliage and serrated leaves. Stem color intensifies from green to reddish.
Pinch top 1-2 inches of stem when plant reaches 6-8 inches tall to encourage bushier growth. Water regularly and maintain consistent moisture. Apply balanced fertilizer every 3-4 weeks.
Flowering
4-8 weeksSmall, delicate pale pink to lavender flowers appear in terminal spikes. Flower production typically begins when plant is 3-4 months old.
Deadhead spent flowers to encourage continued leaf production and prevent excessive self-seeding. Leaves may become slightly bitter once flowering begins. Continue harvesting young leaves.
Seed Development
3-4 weeksIf flowers are left unpollinated, they develop small round seeds contained in a distinctive four-lobed calyx.
Allow some flowers to mature if you want to collect seeds for next season. Allow seed pods to dry on plant, then harvest before they fall.
Harvest & Late Season
Throughout season until frostPlant continues producing harvestable leaves throughout season; foliage color remains deep red until frost damage.
Continue harvesting leaves regularly to extend production. In frost-prone areas, plant dies back after first frost. Harvest seed pods before plant dies for next year's propagation.
Common Pests
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Hand-pick in early morning; apply neem oil or spinosad in severe infestations. Row covers for young plants.
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Increase humidity and mist foliage; spray with water forcefully; apply horticultural oil or neem oil if severe.
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Yellow sticky traps; spray with insecticidal soap or neem oil on leaf undersides.
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Water spray to dislodge; insecticidal soap; ladybug introduction; neem oil for heavy infestations.
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Improve air circulation; avoid overhead watering; apply sulfur dust or baking soda spray (1 tbsp per gallon water with dish soap).
Uses
Sushi & Sashimi Garnish
CulinaryBeni Shiso leaves are used as aromatic garnish and flavor component in sushi, sashimi, and nigiri preparations. Their striking burgundy color provides visual appeal while the minty, slightly fruity flavor complements raw fish. [source]
Umeboshi & Pickling
CulinaryTraditionally used in Japanese cooking to color and flavor umeboshi (pickled plums) and other pickled vegetables. The leaves impart a distinctive flavor and vibrant red hue to preserved foods. [source]
Fresh Herb & Seasoning
CulinaryUsed fresh in Japanese cuisine as a flavoring for rice, noodles, tempura, and grilled dishes. Can be used in salads, as a garnish, or dried for tea and seasoning blends. [source]
Traditional Medicine & Respiratory Support
MedicinalIn Traditional Chinese Medicine and Japanese herbalism, Beni Shiso is used to support respiratory health and digestive function. The leaves contain compounds studied for anti-inflammatory and antioxidant properties. [source]
Natural Food Coloring & Dyes
HouseholdThe deep red pigments can be extracted and used as a natural food coloring for confections and beverages, or as a botanical dye for textiles. [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 tender leaves once plant reaches 8-10 inches tall, typically 6-8 weeks after planting. Pinch off top leaves and stems to encourage bushier growth. Harvest leaves in the morning after dew dries for best flavor. Younger, smaller leaves are more tender and milder; older leaves develop stronger flavor. For maximum flavor and color, harvest leaves just before the plant flowers. Cut stems about 1/4 inch above leaf nodes. Pinch off flower buds to extend leaf production season.
Fun Facts
- 🌱 Beni Shiso gets its striking deep burgundy color from high concentrations of anthocyanins, the same pigments that give blueberries and red cabbage their color.
- 🌱 In Japan, Beni Shiso is traditionally used to color and flavor umeboshi (pickled plums), a beloved condiment that has been made for over 1,000 years; the herb is sometimes called the 'red leaf of umeboshi.'
- 🌱 The plant is sometimes called 'beefsteak plant' in English because of its deep red color, though this name is more commonly applied to the green variety of Perilla.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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