How to Grow Green Shiso
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Green Shiso
Perilla frutescens var. crispa
herbGreen Shiso, also known as Japanese Basil or Perilla, is a leafy herb native to East Asia with deeply veined, textured leaves and a distinctive aromatic, slightly minty and spicy flavor. It is widely used in Japanese, Korean, and Vietnamese cuisine as a garnish, wrapper, and flavor component. The plant grows as an upright annual with purple stems and decorative foliage.
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Example Green Shiso timeline · Pittsburgh, PA (Zone 6b)
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Plant Green 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 Green Shiso
Around Jun 1≈ 45 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 5-10; grow as annual in cooler zones or as cool-season herb in warmer climates
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Get my Green Shiso timeline →Growth Stages
Seedling
7-10 daysTiny seedlings emerge with rounded cotyledons and initial small leaves
Provide consistent warmth (70-75°F), keep soil moist but not waterlogged, ensure bright light to prevent leggy growth
Vegetative Growth
3-5 weeksPlant develops multiple stems with increasingly textured, deeply veined leaves; reaches 12-24 inches tall
Pinch tips regularly to encourage bushiness and prevent early flowering; maintain consistent moisture and fertilize every 2-3 weeks with balanced fertilizer
Leaf Expansion
2-4 weeksMature leaves fully develop their characteristic crinkled texture and deep purple veining on green background
Begin regular leaf harvesting from bottom to top to maximize leaf production and delay flowering; continue regular watering and feeding
Flowering
4-8 weeksSmall purple or white flowers appear in terminal spikes; plant may become less vigorous for leaf production
Pinch off flower buds to extend leaf harvest season and maintain plant vigor; if allowing flowers, note seeds readily self-sow
Seed Production
3-4 weeksFlowers develop into small round seeds that turn dark brown or black when mature
Allow flowers to fully mature if seed saving desired; harvest seed pods before they shatter; wear gloves as plant can cause skin irritation in some individuals
Common Pests
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Handpick beetles in early morning; use neem oil or insecticidal soap; remove yellow pheromone traps at distance
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Increase humidity with regular misting; spray with water to dislodge; use miticide or neem oil if severe
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Use yellow sticky traps; spray neem oil or insecticidal soap; encourage natural predators
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Remove by hand at night; use copper tape barriers; apply food-grade diatomaceous earth; create beer traps
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Spray with strong water stream; use neem oil or insecticidal soap; introduce ladybugs
Uses
Japanese Cuisine Staple
CulinaryGreen Shiso leaves are essential in Japanese cuisine, used fresh as a garnish for sashimi, sushi, and tempura, and as a wrapper for umeboshi (pickled plums). The leaves impart a distinctive minty-spicy flavor that enhances both savory and sweet dishes. [source]
Pesto and Sauces
CulinaryFresh Shiso leaves can be blended into pesto, salad dressings, and infused oils to create unique Asian-inspired condiments. The aromatic oils in the leaves create a complex, refreshing flavor profile. [source]
Pickling and Preservation
CulinaryShiso leaves are traditionally used in Asian pickling recipes and can be preserved as seasoning salt or dried for later use. The herb pairs particularly well with preserved vegetables and fermented preparations. [source]
Traditional Medicine
MedicinalIn traditional Chinese and Japanese medicine, Perilla is used to support respiratory health, digestion, and immune function. It contains beneficial volatile oils with antimicrobial and anti-inflammatory properties. [source]
Ornamental Appeal
HouseholdBeyond culinary use, Green Shiso's attractive textured foliage with purple veining and stems makes it an attractive ornamental herb plant for gardens and containers, providing both aesthetic and functional value. [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 pinching leaves when plant is 8-10 inches tall; harvest from bottom to top and outer stems first to encourage bushiness. Pinch off flower buds regularly to extend leaf harvest. Leaves are most tender and flavorful before flowering. For best flavor, harvest in morning after dew dries. Entire leaves can be harvested or individual leaflets picked. Plant can be cut back hard to ground and will regrow for successive harvests.
Fun Facts
- 🌱 Green Shiso is known by multiple names across Asia: 'Perilla' in English, 'Shiso' in Japanese, 'Kkaennip' in Korean, and 'Tía tô' in Vietnamese, reflecting its widespread use and cultural importance throughout East Asia.
- 🌱 A single Shiso plant can produce hundreds of seeds that self-sow readily if allowed to flower, sometimes becoming weedy in favorable conditions; in some regions it is considered invasive.
- 🌱 The aromatic compound perillaldehyde in Shiso leaves gives the herb its distinctive flavor and has been studied for potential health benefits including antimicrobial and anti-allergy properties.
Gardening Terms
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