How to Grow Bi-color Shiso
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Bi-color Shiso
Perilla frutescens var. crispa
herbBi-color shiso is a Japanese culinary herb with striking foliage featuring green upper leaf surfaces and deep purple undersides, creating a dramatic bi-colored effect. The plant produces small purple flowers and aromatic leaves used extensively in Asian cuisine. It's a tender annual that grows quickly and self-seeds readily in warm climates.
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Example Bi-color Shiso timeline · Pittsburgh, PA (Zone 6b)
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Plant Bi-color 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 Bi-color Shiso
Around Jun 1≈ 45 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 9b-11; grows as annual in zones 3-9
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Germination & Seedling
2-3 weeksSeeds sprout within 7-14 days at 70-75°F. Seedlings emerge with oval cotyledons and develop their first true leaves showing the characteristic bi-color pattern.
Keep soil moist and warm. Provide bright, indirect light. Avoid covering seeds heavily. Thin seedlings to proper spacing once true leaves appear.
Vegetative Growth
3-4 weeksPlant develops multiple stems and produces increasingly larger bi-colored leaves. Foliage becomes fuller and more robust. Purple coloring on undersides becomes more pronounced.
Pinch back growing tips to encourage bushier growth. Apply balanced fertilizer every 2-3 weeks. Maintain consistent moisture. Increase spacing if crowded.
Flowering
2-3 months (ongoing through season)Plant sends up delicate flower spikes with small purple flowers. Growth may slow slightly as energy goes into flower production.
Deadhead flowers to prolong leaf production, or allow some flowers to remain for ornamental effect. Continue regular harvesting to encourage branching.
Seed Production
2-3 weeks after floweringFlowers develop into small nutlet seeds that ripen from green to brown. Seeds are viable and will self-seed if allowed to drop.
If you want to save seeds, allow flowers to mature fully. Collect seeds when brown and dry. If preventing self-seeding, remove flowers before they set seed.
Harvest & Maintenance
Ongoing until frostPlant continues producing harvestable leaves and new growth throughout the season in warm climates. Foliage remains ornamental and productive.
Continue regular harvesting to maintain shape and productivity. Remove any diseased or yellowing leaves. Plants decline in cool fall temperatures.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Hand-pick in early morning; use neem oil spray; apply kaolin clay; encourage natural predators like parasitic wasps
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Increase humidity and mist foliage; spray with water to dislodge; use neem oil or insecticidal soap; avoid excessive heat stress
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Yellow sticky traps; spray with insecticidal soap; neem oil; remove heavily infested leaves; encourage natural predators
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Strong water spray to dislodge; insecticidal soap; neem oil; encourage ladybugs and parasitic wasps
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Remove affected leaves; improve air circulation; avoid overhead watering; apply copper fungicide if severe; reduce humidity if possible
Uses
Japanese cuisine & sushi garnish
CulinaryBi-color shiso leaves are essential in Japanese cooking, used as a garnish for sushi, in miso soup, tempura, and mixed into rice. The aromatic leaves add distinctive minty-citrus flavor to many traditional dishes. [source]
Herbal infusions & beverages
CulinaryFresh or dried shiso leaves make aromatic tea and are used to flavor beverages, cocktails, and soft drinks. The leaves impart a unique flavor profile often described as minty with citrus notes. [source]
Traditional herbal remedy
MedicinalIn traditional Asian medicine, shiso is used to aid digestion, reduce inflammation, and support respiratory health. The essential oils contain compounds with documented antimicrobial properties. [source]
Pickled leaves & condiments
CulinaryShiso leaves are commonly pickled and used as a condiment in Japanese cuisine. Pickled shiso (shiso-zuke) pairs well with rice, grilled fish, and vegetables. [source]
Ornamental foliage plant
HouseholdThe striking bi-colored foliage—green above with deep purple undersides—makes shiso an attractive ornamental plant for containers, borders, and mixed herb gardens. The purple flowers add additional visual interest. [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 leaves once plant is 6-8 inches tall, approximately 4-6 weeks after planting. Pinch off the top 2-3 leaf sets regularly to encourage bushier growth. Harvest leaves in the morning when essential oil content is highest. Use young, tender leaves for best flavor. Older leaves can become bitter. Continue harvesting throughout the season; the more you harvest, the more vigorously the plant produces. In frost-prone areas, harvest all usable foliage before first frost.
Fun Facts
- 🌱 Bi-color shiso is native to Southeast Asia and is particularly beloved in Japanese cuisine, where it has been cultivated for over 2,000 years and is considered a signature ingredient in authentic Japanese cooking.
- 🌱 The plant's essential oils contain perillaldehyde, a compound responsible for its distinctive mint-like aroma and flavor that is quite different from common mints, making it a unique culinary experience.
- 🌱 Shiso can be a vigorous self-seeder in warm climates and mild winters—seeds can remain viable in soil for years. In some regions it's considered invasive, so deadheading before seed production may be wise.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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