How to Grow Tokyo Akajiso
Tokyo Akajiso
Perilla frutescens var. crispa
herbTokyo Akajiso is a Japanese culinary and ornamental herb prized for its deeply crinkled, deep red-purple foliage and distinctive spicy-aromatic flavor. A member of the mint family, it's commonly used in Japanese cuisine for both its flavorful leaves and seeds. This fast-growing annual herb reaches 2-3 feet tall and adds striking visual interest to gardens.
When should you plant Tokyo Akajiso in your zone?
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Example Tokyo Akajiso timeline · Pittsburgh, PA (Zone 6b)
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Plant Tokyo Akajiso
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 Tokyo Akajiso
Around Jun 16≈ 60 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Tokyo Akajiso dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 5-9; grown as annual in cooler zones
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Germination & Seedling
2-3 weeksSeeds sprout in 7-14 days with warm soil. First true leaves emerge; plant is tender and small
Keep soil warm (65-75°F) and moist. Provide bright light. Thin seedlings to proper spacing or transplant when 2-3 inches tall
Vegetative Growth
4-6 weeksPlant develops multiple stems with deeply lobed, crinkled red-purple leaves. Foliage becomes fuller and more ornamental
Pinch growing tips to encourage bushiness. Keep moist and feed with balanced fertilizer every 2-3 weeks. Full sun maximizes color
Leaf Harvest
6-8 weeksPlant reaches mature size (2-3 feet) with abundant harvestable leaves at peak flavor and appearance
Begin harvesting outer leaves; promotes continued production. Pick regularly to prevent bolting. Provide consistent moisture and fertilizer
Flowering & Seed Set
4-6 weeksSmall pale purple flowers appear in terminal spikes. Seeds develop in small capsules; plant may become less ornamental
Allow some flowers to mature for seed collection if desired. Remove spent flowers to extend leaf production. Seeds are flavorful but less tender than leaves
Seed Maturity & End of Season
2-4 weeksSeeds darken and dry on plant. Foliage may decline as plant approaches senescence in fall/frost
Harvest seed heads when brown and papery. Allow to dry indoors; store seeds in cool, dry place. Plant is frost-tender; remove before hard freeze
Common Pests
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Hand-pick in early morning or use neem oil; row covers on young plants
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Strong water spray to dislodge; insecticidal soap or neem oil; encourage beneficial insects
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Yellow sticky traps; neem oil spray; reflective mulch
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Increase humidity; strong water spray; neem oil if severe
Uses
Japanese Cooking & Garnish
CulinaryTokyo Akajiso leaves are essential in Japanese cuisine, used fresh in sushi rolls, tempura, sashimi garnish, and pickled dishes. The distinctive peppery-spicy flavor enhances rice dishes and cocktails. [source]
Seed Harvest & Spice
CulinaryThe seeds (shiso berries) are harvested, dried, and used as a unique spice in Japanese cooking, offering a stronger, more concentrated flavor than the leaves. [source]
Traditional Herbal Medicine
MedicinalPerilla has been used in traditional Chinese and Japanese medicine for respiratory health, digestion, and anti-inflammatory properties. [source]
Garden Ornament
OrnamentalThe deeply crinkled, rich deep-purple foliage makes Tokyo Akajiso a striking ornamental addition to gardens, borders, and container displays. [source]
Natural Dye Plant
CraftThe deep red-purple pigments in the leaves and stems can be used to create natural dyes for textiles and crafts. [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 8-12 inches tall; harvest regularly to encourage bushiness and prevent early bolting. Leaves are most tender and flavorful when young. For seeds, allow flowers to mature, then collect dried seed heads in fall before frost. Remove entire outer stems at the base for best productivity
Fun Facts
- 🌱 Tokyo Akajiso is sometimes called 'red shiso' and is a deeply crinkled ornamental variant of the common Japanese herb perilla; the variety name 'crispa' refers to its distinctive ruffled leaf margins
- 🌱 In Japan, perilla seeds are valued for their unique flavor and are sometimes fermented whole as a condiment, while the young leaves are considered a delicacy in premium sushi restaurants
- 🌱 Tokyo Akajiso contains compounds like perillaldehyde, which gives it its distinctive spicy-mint-like aroma, and it's believed to have been brought to Japan from China over a thousand years ago
Gardening Terms
New to gardening? Learn about terms used in this guide:
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