Vibrant and aromatic, Green Shiso brings bold flavor and beauty to garden and kitchen alike, a treasured herb of East Asia celebrated for its refreshing taste and versatility.
Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Delight in the unique and vibrant flavor of Green Shiso, a remarkable addition to your herb garden. Known for its lush, emerald leaves and robust growth habit, this annual herb reaches heights of 18 to 24 inches. Typically maturing in just 60 to 70 days, Green Shiso is a versatile plant that thrives in both garden beds and containers. Its serrated leaves offer a refreshing, slightly spicy taste with hints of mint and basil, making it an indispensable ingredient in Asian cuisine.
As the plant matures, the leaves develop a rich, aromatic fragrance that enhances the sensory experience of your culinary creations. Harvest leaves regularly to encourage bushy growth and continuous production throughout the season. Whether used fresh in salads, as a garnish, or in traditional Japanese dishes like sushi and tempura, Green Shiso adds a distinctive flavor profile that elevates any dish.
In addition to its culinary uses, Green Shiso is valued for its ornamental appeal, with its vibrant foliage adding a touch of elegance to any garden setting. Its adaptability to various growing conditions and resistance to common pests make it a low-maintenance choice for gardeners of all skill levels. Cultivate Green Shiso for a taste of the exotic right in your backyard.
Planting Instructions — Shiso (Perilla frutescens var. crispa & crispum)
Location Selection
Choose a warm, sunny spot sheltered from strong winds. Shiso grows best in full sun, though it can tolerate partial shade in hotter climates. It performs well in raised beds or containers, especially where drainage is excellent.
Soil Preparation
Prepare loose, well-drained soil enriched with compost or aged manure. Shiso prefers loamy or sandy loam soils with a pH of 6.0–6.5. Avoid compacted or heavy clay areas, which retain too much moisture and slow early growth.
Sowing Seeds
Direct Sowing:
Sow outdoors after all danger of frost has passed and soil temperatures reach 65°F (18°C) or warmer. Scatter seeds lightly on the soil surface and barely cover with fine soil or vermiculite, as light assists germination. Keep the soil evenly moist until seedlings appear.
Indoor Starting:
Start seeds indoors 6–8 weeks before the last frost date. Press seeds gently into the surface of moist seed-starting mix without burying them deeply. Maintain temperatures between 70–85°F (21–29°C) and ensure bright, indirect light.
Germination:
Seeds typically germinate in 7–14 Days. Once sprouted, provide strong light and good air circulation to prevent damping off.
Transplanting
Harden off seedlings for 5–7 days before transplanting outdoors. Set plants 12 inches apart in rows spaced 18–24 inches apart. Water immediately after planting to help roots establish.
Care Instructions
Watering:
Shiso requires moderate moisture. Keep the soil consistently damp but not soggy. Water deeply during dry spells to maintain lush foliage, but allow the top inch of soil to dry slightly between waterings.
Fertilizing:
Light feeding with balanced organic fertilizer or compost tea every 3–4 weeks promotes healthy growth. Avoid high-nitrogen fertilizers, which can produce excessive foliage with weaker flavor.
Mulching:
Apply a light mulch of straw or leaf mold to retain soil moisture and reduce weeds. Keep mulch off the plant’s crown to prevent rot.
Pruning & Pinching:
Regularly pinch growing tips when plants reach 6–8 inches tall to encourage branching and fuller growth. Remove flower spikes as they appear to extend leaf production unless saving seed.
Pests and Diseases
Shiso is relatively pest-resistant but can occasionally attract aphids or leaf miners. Treat infestations with neem oil or insecticidal soap. Avoid waterlogged soil to prevent root rot or fungal leaf spots.
Special Considerations
Deer & Rabbit Resistance:
Shiso’s strong aroma naturally deters most grazing animals, making it suitable for open gardens.
Pollinator Friendly:
Once it flowers, Shiso attracts bees and beneficial insects, adding biodiversity and beauty to late-summer gardens.
Container Growing:
Excellent for patio or balcony gardens—use pots at least 10–12 inches deep with good drainage and fertile soil.
How to Grow — Green Shiso (Perilla frutescens var. crispum)
Sowing Indoors
Start Green Shiso indoors 6–8 weeks before the last frost date. Because seeds need light to germinate, press them gently onto the soil surface rather than covering them. Maintain 70–75°F (21–24°C) and steady moisture until sprouting, which usually occurs in 7–14 Days. Use a fine mist to keep the soil evenly moist but never soggy.
Harden off seedlings gradually before transplanting by setting them outdoors for a few hours each day, increasing exposure over a week.
Tip: A brief cold stratification period (5–7 days in the refrigerator before sowing) improves germination uniformity.
Transplanting Outdoors
Transplant once night temperatures stay above 55°F (13°C) and all frost danger has passed. Choose a sunny or lightly shaded site with well-drained loam or sandy loam soil, enriched with compost.
Space plants 10–12 inches apart in rows about 18 inches apart. Gently firm soil around the roots and water thoroughly after planting.
Tip: In hotter southern climates, partial afternoon shade keeps leaves tender and flavorful.
Direct Sowing
In warm climates, sow directly outdoors after frost when the soil reaches 65°F (18°C). Lightly press seeds into the soil surface, keep moist, and thin seedlings to 10–12 inches apart when 2–3 inches tall.
Tip: Direct-sown plants often grow sturdier and more deeply rooted than transplants.
Watering & Feeding
Keep soil evenly moist, but avoid waterlogging. Shiso prefers steady moisture and will wilt if allowed to dry completely. Apply compost tea or diluted organic fertilizer once midseason to maintain leaf growth.
Mulch lightly with straw or shredded leaves to retain moisture and suppress weeds while allowing airflow around stems.
Tip: Overfertilizing leads to lush growth but dulls flavor—moderation yields the most aromatic leaves.
Pruning & Maintenance
Pinch growing tips weekly once plants reach 8 inches tall to encourage bushy form and prolong leaf production. Remove flower spikes as soon as they appear to prevent bitterness and maintain vegetative growth.
Cut plants back by one-third midseason for a fresh flush of tender leaves.
Tip: Regular harvesting doubles as pruning—frequent picking keeps plants compact and productive all summer.
Container Growing
Green Shiso thrives in containers 12 inches deep or larger with well-draining potting mix enriched with compost. Ensure consistent moisture and provide full sun to partial shade.
Tip: Containers warm quickly, so check daily in hot weather—soil should remain evenly damp but never waterlogged.
Season Extension & Companion Planting
Grow Shiso in succession plantings every 3–4 weeks for continuous harvest. It pairs well with basil, chili peppers, and eggplant but should not be planted near fennel.
Tip: Companion planting with dill, calendula, or cilantro helps attract beneficial insects that deter common pests like aphids and flea beetles.
Additional Tips — Green Shiso (Perilla frutescens var. crispum)
Harvesting
For Fresh Culinary Use:
Harvest Green Shiso leaves once plants reach 8–10 inches tall and before flowering begins. Use clean shears or pinch stems just above a leaf node to encourage bushier regrowth. Morning harvest yields the strongest flavor and crispest texture.
For Drying or Preserving:
Select mature, unblemished leaves. Rinse gently, pat dry, and arrange in a single layer in a shaded, well-ventilated area for 3–5 days, or dehydrate at 95–105°F (35–40°C). Store dried leaves whole to preserve aroma, crushing only before use.
Tip: Frequent harvesting delays flowering and intensifies flavor—pinch regularly to keep plants in leaf production longer.
Aesthetic & Functional Uses
Culinary:
Green Shiso’s refreshing flavor, reminiscent of basil, mint, and cinnamon, elevates salads, tempura, rice dishes, and pickles. Use leaves fresh, tempura-fried, or minced into sauces and sushi wraps.
Aromatic Uses:
Crush leaves gently to release their distinctive scent—ideal for herbal teas, vinegar infusions, and garnish blends.
Garden Design:
The lush green foliage offers visual contrast in herb borders, pollinator patches, and kitchen gardens. Its upright growth pairs beautifully with basils, mints, and chilies.
Tip: Plant Green Shiso near pathways or patios where brushing against its foliage releases its refreshing aroma.
Handling & Storage
Fresh Leaves:
Store unwashed leaves in a sealed container or damp towel-lined bag in the refrigerator for up to a week. For longer storage, freeze whole leaves between sheets of parchment paper.
Dried Leaves:
Keep in airtight jars away from sunlight to preserve aroma. Avoid plastic bags, which trap moisture and degrade essential oils.
Tip: Label dried leaves with the harvest year—flavor remains strongest within 12 months of drying.
Growth & Maintenance
Sunlight: Prefers full sun (6+ hours daily), though partial afternoon shade improves leaf tenderness in hot regions.
Watering: Moderate moisture; keep soil evenly moist but not soggy.
Soil: Loamy or sandy loam soil rich in organic matter with pH 5.5–7.0.
Pruning: Pinch growing tips weekly for bushier growth.
Fertilization: Apply balanced organic compost midseason for steady nutrient supply.
Tip: Avoid overfertilization—lush nitrogen growth weakens flavor and invites aphids.
Seed Saving
Allow plants to flower and form seed spikes late in the season. When seed clusters turn brown, cut stems and hang them upside down in paper bags for 7–10 days. Shake gently to release mature seeds.
Isolate different Shiso varieties by at least 800 feet to prevent cross-pollination and preserve varietal purity.
Tip: Save seed from your earliest, most vigorous plants—these pass on superior flavor and growth habits.
Ecological & Soil Benefits
Pollinator Friendly: Flowers attract bees and hoverflies late in the summer season.
Soil Enhancer: Deep roots improve aeration and organic content when turned under after harvest.
Low Input Crop: Requires minimal fertilizer and adapts to diverse soil types.
Habitat Value: Provides shelter and late-season forage for beneficial insects.
Tip: Rotate Shiso with legumes or leafy greens to balance soil nutrients and deter pests year to year.
Presentation & Display Tips
Market Display: Present in shallow baskets or bundled with other herbs for fresh sales. Keep shaded and misted lightly to prevent wilting.
Culinary Pairings: Display near sesame, cucumber, or ginger seed packets—natural flavor companions.
Educational Labeling: Highlight its dual identity as both a traditional Japanese herb and a modern culinary plant for adventurous gardeners.
Tip: Emphasize its versatility—“Green Shiso: aromatic leaves for sushi, salads, and summer freshness.”
Common Pests & Problems — Green Shiso (Perilla frutescens var. crispum)
Insects & Mites
Aphids (clusters of tiny insects, sticky residue on young leaves)
Controls: Aphids are common on Green Shiso, particularly during periods of lush new growth. Wash them off with a firm stream of water or apply neem oil or insecticidal soap every 5–7 days until controlled. Encourage lady beetles, lacewings, and hoverflies, which prey on aphids. Avoid overfertilizing—soft, fast growth attracts pests.
Flea Beetles (tiny shot holes across leaf surfaces)
Controls: Flea beetles are a frequent early-season issue. Use floating row covers to protect seedlings, and dust soil lightly with diatomaceous earth. Maintain even soil moisture to discourage their activity. Remove weeds near the crop that harbor adults.
Leaf Miners (white winding tunnels in leaves)
Controls: These pests tunnel between leaf layers. Prune off infested leaves immediately and apply neem oil or spinosad to disrupt larvae. Maintain healthy soil and airflow so the plant can outgrow minor damage.
Spider Mites (fine webbing, stippled or bronzed leaves)
Controls: Mites thrive in dry, dusty, and hot weather. Mist foliage frequently, rinse with water, and apply horticultural oil if needed. Regular watering and mulch around the base help deter infestations.
Slugs & Snails (ragged holes and slime trails)
Controls: Common in shaded or damp areas. Remove debris and mulch close to stems, and use iron phosphate baits or beer traps to reduce populations. Handpick in the evening when they are most active.
Diseases
Damping Off (seedling collapse or stem rot)
Controls: Prevent by using sterile seed-starting mix, watering sparingly, and ensuring airflow around trays. Avoid overwatering and allow the surface to dry between waterings.
Powdery Mildew (white or grayish coating on foliage)
Controls: Occurs in humid shade or poor airflow. Space plants properly, water early in the day, and avoid wetting leaves. Apply sulfur or neem oil if disease appears.
Leaf Spot (brown or yellow lesions on leaves)
Controls: Maintain good airflow and avoid overhead irrigation. Remove infected leaves promptly. Spray with copper fungicide or neem oil if spotting spreads.
Root Rot (wilted, stunted plants, dark roots)
Controls: Caused by saturated or compacted soil. Grow Green Shiso in well-draining loam or sandy loam, water only when the surface begins to dry, and avoid leaving roots in standing water.
Physiological & Environmental Issues
Sunburn or Scorching
Cause: Sudden exposure to intense sun or high heat.
Remedy: Provide light afternoon shade during extreme heat and acclimate seedlings gradually.
Yellowing or Dropping Leaves
Cause: Overwatering or poor drainage.
Remedy: Allow soil to dry between waterings; amend with compost to improve aeration.
Pale Leaves or Weak Growth
Cause: Too much shade or low fertility.
Remedy: Move plants to full sun (at least 6 hours daily) and feed lightly with organic fertilizer or compost midseason.
Premature Flowering (Bolting)
Cause: Day-length sensitivity or drought stress.
Remedy: Keep soil evenly moist, harvest regularly, and pinch flower buds early to extend leaf harvest.
Monitoring & Prevention — Quick Checklist
Inspect plants weekly for aphids, beetles, or mites.
Water in the morning, allowing foliage to dry by nightfall.
Maintain airflow by spacing 10–12 inches apart.
Keep mulch light and away from stems.
Encourage beneficial insects through companion planting.
Rotate crops annually to prevent soilborne diseases.
Use compost and balanced nutrition for steady, healthy growth.
Avoid overfertilization to maintain rich flavor and pest resistance.
Frequently Asked Questions (FAQs) — Green Shiso (Perilla frutescens var. crispum)
Q: What is Green Shiso?
Green Shiso, also known as Ao Shiso in Japan, is a fragrant annual herb in the mint family (Lamiaceae), prized for its serrated, heart-shaped leaves with a fresh, citrusy aroma. Native to East Asia, it has long been cultivated in Japan, China, and Korea, where it is used as a flavorful garnish, wrap, and companion plant in summer dishes.
Q: How long does Green Shiso take to germinate?
Seeds sprout in 7–14 Days at 70–75°F (21–24°C). Shiso seeds need light to germinate—press them gently into the surface of moist soil without covering deeply. Germination can be slow in cool or dry conditions.
Q: What kind of soil does Green Shiso prefer?
Shiso thrives in loamy or sandy loam soil with good drainage and moderate fertility. It grows best with consistent moisture but dislikes soggy ground. Ideal pH range: 6.0–7.0, though it tolerates slightly acidic to neutral soils.
Q: How much sunlight does Green Shiso need?
Green Shiso grows best in full sun (6–8 hours daily) but benefits from light afternoon shade in hot climates, which helps maintain tender leaves and strong aroma.
Q: Is Green Shiso an annual or perennial?
It is an annual herb in most climates. In frost-free areas, it can reseed and naturalize, returning each spring from dropped seeds.
Q: How tall does Green Shiso grow?
Plants typically reach 18–30 inches tall with a similar spread, forming bushy clumps of bright green, crinkled leaves and small white or pale lavender flowers later in the season.
Q: How often should I water Green Shiso?
Keep the soil consistently moist but never waterlogged. Water when the top inch of soil begins to dry out. Mulching helps maintain even moisture and reduces summer stress.
Q: Can I grow Green Shiso in containers?
Yes. Shiso grows well in pots at least 10–12 inches deep with well-draining potting mix. Container-grown plants benefit from regular watering and occasional light feeding.
Q: When does Green Shiso bloom?
It typically blooms in late summer to early fall, producing small clusters of pale flowers on upright stems. Flowers are attractive to pollinators and mark the end of the leafy harvest period.
Q: Does Green Shiso attract pollinators or beneficial insects?
Yes. Its blooms attract bees, hoverflies, and small native pollinators, helping maintain ecological balance in herb and vegetable gardens.
Q: How can I propagate Green Shiso?
Most often grown from seed each year. It may also self-sow if mature seed heads are left in place. For controlled propagation, collect seed after flowering or start fresh each spring.
Q: Are there any pests or diseases to watch for?
Shiso is generally pest-free. Occasionally, aphids, flea beetles, or slugs may appear on young plants. Maintain airflow, avoid overwatering, and inspect regularly to prevent damage.
Q: Is Green Shiso deer or rabbit resistant?
Yes. Its strong scent and slightly bitter taste usually deter browsing from deer and rabbits.
Q: Can I use Green Shiso as a cut or edible garnish?
Absolutely. Its vibrant leaves are ideal for fresh garnishes, wraps, and infusions, offering a refreshing balance of mint, basil, and citrus flavors.
Q: How long does Green Shiso live?
As a warm-season annual, it completes its life cycle in one growing season but can reseed itself readily under favorable conditions.
History & Culture — Green Shiso (Perilla frutescens var. crispum)
Origins and Etymology
Green Shiso, also known as Ao Shiso in Japan and Perilla frutescens var. crispum in botanical Latin, belongs to the mint family (Lamiaceae). Native to the mountainous regions of East Asia, particularly China, Korea, and Japan, Shiso has been cultivated for centuries as both a culinary and cultural treasure. Its close relatives include wild perilla species that grew along the Yangtze River Basin thousands of years ago, later spreading through trade and migration across the continent.
The name Perilla is derived from the Latin perilla, a diminutive of pera, meaning “little bag,” likely referencing the plant’s seed pods. In Japanese, shiso (紫蘇) translates to “purple revival,” originally tied to the red-leaf form’s association with vitality and renewal in early herbal lore.
Cultural Significance and Lore
In Japan, Green Shiso has long symbolized freshness, purity, and the transience of summer. It is one of the quintessential wakana—the “young greens” celebrated in the New Year’s festival foods that mark renewal and life. Shiso’s bright aroma and crisp, serrated leaves became a staple in temple gardens, used in daily meals and ritual offerings.
Across East Asia, Shiso holds a place in the rhythm of life—woven into agrarian customs, preserved foods, and ancestral dishes. In Korea, perilla greens are linked to abundance and hospitality, while in Japan, they are essential to sushi, sashimi, and seasonal pickles, connecting modern cuisine to deep culinary heritage.
Historic Uses and Associations
Historical records trace Green Shiso cultivation to at least the Han Dynasty (circa 2nd century BCE), where it was listed among valued aromatic plants. Japanese Heian-era texts describe its dual role in food and ceremony, and it was later carried by Buddhist monks to temple gardens for use in sacred meals.
Beyond nourishment, its rich scent and vivid green leaves symbolized renewal, courage, and the freshness of youth. During the Edo period, Shiso became a hallmark of refined cuisine, prized for its ability to enliven dishes with both beauty and fragrance—a harmony of flavor and form reflecting the Japanese aesthetic of wabi-sabi.
Modern Symbolism
Today, Green Shiso bridges past and present, revered not only as a culinary herb but as a living expression of traditional East Asian culture. It represents care, balance, and seasonal awareness—a humble leaf that carries the essence of centuries-old agricultural wisdom and artistry.
Seed Saving — Shiso (Perilla frutescens var. crispa & crispum)
1. Selecting Plants for Seed Saving
Choose vigorous, true-to-type plants with strong aroma, upright growth, and richly colored leaves. For Green Shiso, favor bright green foliage with serrated edges and a balanced flavor. For Red Shiso (Murasakino), select deep crimson plants with uniform pigmentation and strong branching. Avoid saving seed from plants that bolt prematurely, display weak stems, or have inconsistent color or scent.
Tip: Save seed from at least 10–15 healthy plants to maintain genetic diversity and resilience in future generations.
2. Flowering and Maturation
Shiso flowers in late summer, producing delicate pink to lavender blooms on terminal spikes. Each flower forms a small seed enclosed in a dry calyx. Seed maturity occurs when spikes turn brown and dry, and the seeds rattle when shaken.
Timing: Generally, seeds are ready 100–120 days after sowing, or 4–6 weeks after flowering begins.
Tip: Harvest on a dry morning before seeds start shattering, as mature pods open easily.
3. Pollination and Isolation
Shiso is mostly self-pollinating, but occasional cross-pollination can occur between nearby plants, especially between green and red varieties.
To maintain purity:
Isolate by at least 100–150 feet between varieties.
Alternatively, bag flower spikes just before they open to prevent mixing.
Tip: If you wish to keep both colors pure, hand-pollinate a few chosen flowers and bag them immediately after pollination.
4. Harvesting Seeds
Cut mature seed spikes once they turn brown and crisp. Bundle them and hang upside down in paper bags for 7–10 days in a dry, airy place. When fully cured, gently rub or shake the spikes to release seeds.
Tip: Handle dry spikes carefully—fully mature seed heads can shatter with minimal pressure.
5. Cleaning Seeds (Natural & Organic Methods)
After threshing, separate seeds from husks and chaff using:
Winnowing: Pour seed mixture slowly in front of a light fan.
Sieving: Use a fine mesh screen to retain the small, dark seeds.
Tip: Shiso seeds are tiny and oily—use low airflow when winnowing to avoid losses.
6. Drying Seeds
Spread cleaned seeds on paper or mesh screens in a shaded, ventilated space. Dry at temperatures below 95°F (35°C) until seeds are brittle and snap when pressed.
In humid regions, use a small fan or dehydrator set to 85°F (29°C) to finish drying.
7. Storing Seeds
Store fully dried seeds in airtight glass jars or tins with silica gel or rice as a desiccant.
Keep them cool, dark, and dry—ideal storage temperature: 35–45°F (1–7°C).
Properly stored, Shiso seed remains viable for 2–3 years.
Tip: Label containers clearly with variety, color, harvest year, and location.
8. Testing Seed Viability
Before sowing, test a small batch for germination:
Place 10 seeds on a moist paper towel in a plastic bag.
Keep at 75°F (24°C) in bright, indirect light.
Check after 10–14 Days.
Results:
8–10 sprouted = Excellent
6–7 = Fair
Below 6 = Replace stock
Tip: Soak seeds in warm water for 24 hours before testing to soften the seed coat and improve accuracy.
9. Preventing Cross-Pollination
Grow only one Shiso color per seed-saving plot, or isolate varieties by distance or bagging. Hybrids between red and green types may produce dull or mottled foliage.
Tip: If growing both together for culinary use, save seed only from one type each year to preserve color purity.
10. Record Keeping and Documentation
Keep records of:
Variety and color
Plant vigor and flavor intensity
Flowering and harvest dates
Isolation method
Germination test results
Such notes help refine your strain over time, ensuring consistent aroma, color, and leaf texture suited to your local climate.
11. Organic Tips for Success
Compost post-harvest plant material to return nutrients.
Rotate planting sites every 3–4 years to prevent soil fatigue.
Encourage pollinators and beneficial insects with interplanted herbs like basil, dill, and coriander.
Avoid synthetic treatments—Shiso adapts best under natural ecological balance.
Tip for Growers:
Saving Shiso seed preserves a living culinary legacy—each season’s harvest grows more attuned to your soil, your care, and your region’s rhythm, carrying the scent and spirit of East Asian tradition into every garden generation.
Uses and Benefits — Shiso (Perilla frutescens var. crispa & crispum)
Culinary Uses
Leaves:
Shiso leaves are prized in East Asian cuisine for their distinctive aroma and complex flavor—a blend of basil, mint, and anise with subtle cinnamon undertones. Green Shiso is often used fresh as a wrap for sushi, garnish for sashimi, or shredded into salads, noodles, and tempura dishes. Red Shiso (Murasakino) is favored for pickling and imparting a deep magenta hue to foods like umeboshi plums and vinegars.
Seeds & Seed Pods:
Once dried, the tiny seeds can be used as a spice, lending a nutty, earthy tone to rice dishes or seasoning blends. Toasted pods offer a subtle crunch and fragrance when ground or mixed into furikake.
Teas & Beverages:
Red Shiso is frequently steeped to create a vibrant herbal tea or cooling summer drink known as shiso juice, often sweetened and served chilled. Its natural pigment also colors syrups and cocktails.
Culinary Pairings:
Pairs beautifully with rice, cucumber, ginger, fish, tofu, and plum. Its herbal freshness complements citrus, sesame, and soy-based dressings.
Preservation:
Drying: Air-dry leaves until crisp for storage as a seasoning or tea base.
Pickling: Layer leaves with salt or vinegar for traditional preserves.
Freezing: Whole leaves can be frozen flat between parchment for later use.
Tip: Always harvest leaves in the cool of morning for maximum flavor and aroma retention.
Nutritional and Botanical Qualities
Shiso leaves are naturally rich in vitamin A, calcium, iron, and omega-3 fatty acids, especially alpha-linolenic acid. The plant’s aromatic oils contribute to its clean, refreshing flavor and make it a valuable addition to diverse diets emphasizing fresh herbs and seasonal produce.
Its resinous, uplifting scent has long been associated with vitality and seasonal renewal—representing a sensory link between the garden and the table.
Cultural and Historical Uses
Heritage and Symbolism:
Shiso holds a cherished place in East Asian culinary and cultural heritage. In Japan, it is a classic summer herb symbolizing freshness, purity, and balance. In Korea, known as kkaennip, it is used for wrapping rice and grilled meats, while in China, it has been cultivated for centuries as part of the traditional kitchen garden.
Shiso’s introduction to the West followed early trade routes, where it became valued by gardeners and chefs alike for its striking foliage and fragrant versatility.
Folklore and Cultural Significance:
In Japanese tradition, Shiso was thought to purify food and protect from spoilage during humid months—a natural safeguard reflecting both practicality and symbolic reverence for balance and health.
Cultural and Practical Benefits
Pollinator Attraction:
Its late-summer blooms draw bees and beneficial insects, adding both beauty and ecological value to herb gardens.
Container-Friendly:
Compact and decorative, Shiso grows beautifully in pots or raised beds, making it ideal for urban and small-space gardening.
Diverse Culinary Roles:
Both ornamental and functional, Shiso bridges decorative gardening with everyday cooking, blurring the line between beauty and utility.
Everyday and Decorative Uses
Herbal Blends & Aromatics:
Dried leaves can be used in teas, bath blends, or sachets for their crisp, invigorating scent.
Edible Landscaping:
Its deeply serrated leaves and seasonal color shifts make it a striking addition to garden borders and mixed herb plantings.
Companion Planting:
Shiso’s aromatic oils help deter aphids and other soft-bodied pests, making it a useful companion for tomatoes, peppers, and basil.
Tip: Allow one or two plants to flower at the end of the season—both for pollinators and for self-seeding the next year’s crop.
Environmental and Garden Benefits
Adaptability: Shiso tolerates diverse soils and light conditions, thriving in warm, well-drained beds or containers.
Pollinator Value: Its flowers provide a late nectar source for bees when many herbs have finished blooming.
Soil Health: As part of crop rotation, Shiso adds biomass and helps improve topsoil structure through fine-root decomposition.
Tip: Mulch lightly to retain moisture and suppress weeds, keeping stems dry to prevent fungal issues in humid climates.
Culinary & Cultural Legacy
Shiso represents a living thread of East Asian culinary artistry—its fragrance bridging the sensory worlds of food, garden, and tradition. Both Green and Red Shiso embody a timeless philosophy of balance: between sharp and soft, fresh and fermented, earth and air.
Summary Tip:
To grow and enjoy Shiso is to participate in a centuries-old culinary heritage—one that celebrates beauty, flavor, and harmony between nature and nourishment.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Shiso / Perilla (Perilla frutescens)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before sowing/transplanting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Shiso is a moderate feeder—side-dress if growth slows: ~0.10 lb N / 100 sq ft.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and a gentle organic fertilizer; pH is usually already correct.
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Alliance of Native Seedkeepers
Shiso Seeds – Green
$200 USD
Unit price /
Unavailable
Description
Delight in the unique and vibrant flavor of Green Shiso, a remarkable addition to your herb garden. Known for its lush, emerald leaves and robust growth habit, this annual herb reaches heights of 18 to 24 inches. Typically maturing in just 60 to 70 days, Green Shiso is a versatile plant that thrives in both garden beds and containers. Its serrated leaves offer a refreshing, slightly spicy taste with hints of mint and basil, making it an indispensable ingredient in Asian cuisine.
As the plant matures, the leaves develop a rich, aromatic fragrance that enhances the sensory experience of your culinary creations. Harvest leaves regularly to encourage bushy growth and continuous production throughout the season. Whether used fresh in salads, as a garnish, or in traditional Japanese dishes like sushi and tempura, Green Shiso adds a distinctive flavor profile that elevates any dish.
In addition to its culinary uses, Green Shiso is valued for its ornamental appeal, with its vibrant foliage adding a touch of elegance to any garden setting. Its adaptability to various growing conditions and resistance to common pests make it a low-maintenance choice for gardeners of all skill levels. Cultivate Green Shiso for a taste of the exotic right in your backyard.
