How to Grow Red Shiso
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Red Shiso
Perilla frutescens var. crispa
herbRed shiso is a pungent, aromatic Asian herb with distinctive crinkled deep red or burgundy leaves and a complex flavor profile combining mint, anise, and citrus notes. It is commonly used in Japanese, Korean, and Southeast Asian cuisines for pickling, flavoring, and garnishing. The plant grows quickly as an annual, reaching 2-3 feet tall with self-seeding tendencies.
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Example Red Shiso timeline · Pittsburgh, PA (Zone 6b)
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Plant Red 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 Red Shiso
Around Jun 16≈ 60 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 5-9; grown as annual in colder zones
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Seedling
2-3 weeksTiny cotyledons emerge with characteristic reddish tint within 7-14 days. First true leaves appear deeply lobed and burgundy.
Maintain consistent moisture and warmth (65-75°F optimal). Provide bright light. Thin seedlings to proper spacing once 2-3 inches tall.
Vegetative Growth
4-8 weeksPlant develops multiple stems and distinctive crinkled, deeply veined red leaves. Growth is rapid, reaching 12-18 inches tall within 4-6 weeks.
Pinch terminal buds to encourage bushier growth and delay flowering. Water regularly. Feed with balanced fertilizer every 2-3 weeks if desired.
Mature Foliage
4-6 weeksPlant reaches full height (2-3 feet) with dense foliage. Leaves are at peak color intensity and aromatic potency. Plant becomes more substantial and woody.
Begin regular leaf harvesting to prevent bolting and encourage continued leaf production. Remove any flower buds if only foliage is desired.
Flowering
3-4 weeksSmall white to pale pink flowers appear in dense terminal spikes. Leaves may become slightly bitter as energy shifts to reproduction.
Remove flowers promptly if tender leaves are desired. Allow to flower only if seed collection is the goal. Flowering attracts pollinators.
Seed Production & Senescence
4-6 weeks until frostFlowers develop into small round seeds that ripen to dark brown or black. Plant becomes leggy and less vigorous. Seeds readily self-sow if allowed to mature.
Collect seeds before they drop if you want to control volunteer plants next season. Plant will decline as temperatures cool in fall.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Hand-pick early morning; use neem oil spray; introduce parasitic wasps; row covers for young plants
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Row covers; neem oil; insecticidal soap; encourage predatory beetles
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Yellow sticky traps; strong water spray to dislodge; neem oil or insecticidal soap
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Spray with water; neem oil; encourage natural predators like ladybugs
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Improve air circulation; remove affected leaves; sulfur dust; baking soda spray (1 tbsp per gallon water)
Uses
Japanese & Asian Cooking
CulinaryRed shiso leaves are essential in Japanese cuisine, used as a wrap for sushi rolls, in umeboshi (pickled plum) preparations, and as a garnish for sashimi. The distinctive anise-mint flavor complements cucumber, eggplant, and fish dishes across multiple Asian cuisines. [source]
Pickling & Preservation
CulinaryShiso leaves are traditionally used to flavor and color pickled vegetables, particularly umeboshi (plums) and gari (pickled ginger). The leaves impart a unique flavor profile and natural color to preserved foods. [source]
Beverages & Flavoring
CulinaryFresh shiso leaves can be infused into syrups, teas, cocktails, and beverages. The aromatic compounds create complex flavor notes in both hot and cold drinks. [source]
Traditional Asian Medicine
MedicinalRed shiso is used in traditional Chinese and Japanese medicine to support digestion, reduce inflammation, and improve appetite. The plant contains polyphenols and antioxidants with documented antimicrobial properties. [source]
Natural Food Coloring
HouseholdThe deep red/burgundy pigments in shiso leaves can be extracted for use as a natural food coloring in both traditional and modern culinary applications. [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 young leaves 6-8 weeks after planting when plant is 12+ inches tall. Pinch or cut leaves from the top down, which encourages bushier growth. Harvest regularly and frequently to delay flowering and maintain tender leaf quality. Best flavor in morning after dew dries. Mature leaves are more potent and better for pickling; young leaves are tender for fresh use. Can harvest until first frost. For seed collection, allow some plants to flower fully and dry on the plant; collect brown seed heads and dry further.
Fun Facts
- 🌱 Red shiso is known as 'egoma' in Korea and 'surtido' in some English-speaking regions. It is a completely different plant from true mint or basil despite sharing some aromatic qualities.
- 🌱 Shiso is so prolific at self-seeding that it is considered invasive in some regions of North America and Europe. A single plant can produce thousands of seeds that remain viable in soil for years.
- 🌱 The compound perillaldehyde, found abundantly in shiso, is what gives the herb its distinctive flavor and has been studied for antimicrobial and antioxidant properties. This same compound is naturally found in other aromatic plants like spearmint and basil.
Gardening Terms
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