How to Grow Shiso
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Shiso
Perilla frutescens
herbShiso is a aromatic Asian herb with large, textured leaves and a distinctive flavor profile that combines notes of mint, basil, and anise. It's a tender annual or short-lived perennial widely used in Japanese, Korean, and Southeast Asian cuisines. The plant grows rapidly and can reach 2-4 feet tall if left unpruned.
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Example Shiso timeline · Pittsburgh, PA (Zone 6b)
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Plant 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 Shiso
Around Jun 16≈ 60 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 9-11; can be grown as an annual in cooler zones (5-8) or in containers indoors
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Get my Shiso timeline →Growth Stages
Germination
7-14 daysSeeds sprout and first true leaves emerge; seedlings are delicate with small, light green leaves
Keep soil warm (70-75°F) and moist. Provide bright light immediately after germination. Thin seedlings to proper spacing.
Seedling to Early Vegetative
2-3 weeksPlant develops 4-6 true leaves; stems begin to strengthen and leaves show characteristic texture and shape
Maintain consistent moisture and warmth. Gradually acclimate to outdoor conditions if starting indoors. Provide 12+ hours of bright light daily.
Vegetative Growth
4-8 weeksRapid leaf development; plant grows taller with increasingly larger, deeply textured leaves; bushy branching begins
Pinch growing tips regularly to encourage bushiness and delay flowering. Fertilize every 2 weeks with balanced fertilizer. Keep well-watered.
Flowering
2-4 weeks (can extend if buds are removed)Small white to pale purple flowers appear in terminal spikes; plant energy shifts from leaf to seed production
Pinch off flower buds if leaf production is priority. Allow flowering if seed saving is desired. Flowers are edible and aromatic.
Seed Production
2-3 weeksFlowers develop into small round seeds enclosed in papery bracts; plant may decline in vigor
Leave plants to mature if collecting seeds. Harvest seed heads when dry and brown. Allow self-seeding if desired.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Hand-pick beetles in early morning; use neem oil or insecticidal soap; plant resistant companion plants; avoid traps near valuable plants
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Spray with strong water stream; apply insecticidal soap or neem oil; introduce beneficial insects like ladybugs; use reflective mulch
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Increase humidity; spray with water; apply neem oil or horticultural oil; ensure adequate air circulation
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Hand-pick larger caterpillars; apply Bacillus thuringiensis (Bt) for organic control; encourage beneficial wasps
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Use yellow sticky traps; spray with insecticidal soap; apply neem oil; increase air circulation
Uses
Sushi & Asian Cuisine
CulinaryFresh shiso leaves are a traditional garnish and flavor component in sushi rolls, sashimi platters, and Japanese appetizers. The leaves impart a unique, refreshing flavor that complements raw fish and seafood dishes. [source]
Beverages & Infusions
CulinaryShiso leaves can be used to make flavored waters, teas, cocktails, and syrups. The aromatic oils create refreshing summer drinks and are popular in muddled cocktails. [source]
Traditional Medicine
MedicinalIn traditional Asian medicine, shiso is used to aid digestion, reduce nausea, and provide anti-inflammatory benefits. The leaves contain perillaldehyde and other compounds with potential antimicrobial properties. [source]
Tempura & Frying
CulinaryShiso leaves are excellent battered and deep-fried as tempura, where their subtle flavor becomes even more delicate and the texture crispy. They can also be used as wraps for other ingredients. [source]
Fragrance & Flavor Seasoning
HouseholdFresh or dried shiso leaves can be used as a seasoning powder (furikake), a flavoring for salt blends, or dried for long-term storage to add aromatic notes to dishes year-round. [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 when plant is 8-10 inches tall, typically 60+ days after planting. Pinch or cut leaves from the top to encourage bushiness and prevent flowering. Harvest in the morning after dew dries for best flavor. Leaves are most aromatic and flavorful before flowering. Can harvest continuously throughout the growing season. For red shiso varieties, harvest when leaves reach desired color intensity.
Fun Facts
- 🌱 Shiso (Perilla frutescens) is sometimes called 'Japanese mint' or 'Korean mint' depending on the region, though it's botanically distinct from true mints; the plant is highly aromatic and can self-seed vigorously, so gardeners in warm climates should deadhead flowers if they want to prevent volunteer plants next season.
- 🌱 Red shiso varieties, which develop deep burgundy or purple foliage, are prized in Japanese cuisine not only for their distinctive flavor but also for the vibrant natural dye they produce, which has been used to color pickled plums (umeboshi) for centuries.
- 🌱 Shiso seeds were historically traded along the Silk Road and the plant has become naturalized in parts of North America, where it's sometimes considered invasive in certain ecosystems due to its vigorous self-seeding ability and allelopathic properties.
Gardening Terms
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