How to Grow Shiso (Perilla): Uses, Varieties, Health Benefits & Guide

What is Shiso?

Shiso (Perilla frutescens) is an annual herb in the mint family (Lamiaceae) known for its bold, refreshing flavours and ornamental foliage. Native to East Asia, particularly Japan, Korea, China, and parts of Southeast Asia, shiso has been cultivated for centuries for food, medicine, and cultural uses. Unlike many herbs, shiso has a complex flavour that combines citrus, mint, basil, and anise-like notes—making it a standout herb in both traditional and modern cuisine.

Shiso’s popularity extends beyond Asia; in recent years it has gained attention worldwide among chefs, gardeners, and home cooks for its versatility and nutritional benefits.

The History of Shiso

Shiso’s story is deeply intertwined with the culinary and medicinal traditions of East Asia. In Japan, historical texts suggest that shiso was grown in temple gardens and used in herbal remedies as early as the Nara period (710–794 AD). Its name “shiso” comes from the Japanese characters for “four directions,” reflecting the herb’s ancient association with balance and harmony.

In traditional Japanese culture, shiso was valued for its ability to preserve food and was used to flavour pickled plums (umeboshi), dressings, and soba dishes. Samurai warriors were sometimes offered shiso-infused drinks to cool the body and calm the mind before battle. In Korea, shiso (called “kkaennip”) became an essential component of banchan (side dishes), such as marinated perilla leaves served with rice and grilled meats.

Meanwhile in China, perilla leaf has been used in traditional medicine to soothe digestive discomfort, aid respiratory wellness, and support detoxification. The Chinese word “zi su” (紫苏) reflects its purple leaves (“zi” = purple) and calming qualities (“su” = calm or soothe).

As trade expanded across Asia, shiso’s culinary influence spread to Southeast Asia and beyond. Today, chefs in Europe, America, and Australia are incorporating shiso into vibrant salads, cocktails, sauces, and fusion dishes—bringing this centuries-old herb into contemporary cuisine.

Botanical Information

Shiso belongs to the mint family (Lamiaceae) and is closely related to herbs like basil, mint, and sage. However, its flavour sets it apart.

Botanical Features

• Leaves: Broad, serrated, and aromatic; grow in opposite pairs along the stem.
• Stems: Square-shaped and robust, typical of mint relatives.
• Flowers: Small, pale purple or white blooms that emerge in late summer.
• Seeds: Tiny, round, and light-coloured; perfect for saving and replanting.
• Growth Habit: Bushy perennial in warm climates, annual in temperate regions.

Different Types of Shiso

Green Shiso (Ao Shiso)

Green shiso is the most commonly recognised form—vibrant, emerald leaves with a fresh, herbaceous flavour. It’s often used fresh on sashimi, in salads, and as a garnish for noodle dishes. Green shiso has a lighter, more refreshing taste compared to its red counterpart.

Red Shiso (Aka Shiso)

Red shiso features deep burgundy to purple leaves and a slightly more earthy, spicy flavour. It is famously used in Japan to colour and flavour pickled plums (*umeboshi*) and pickled vegetables. Brewed red shiso leaves produce a crimson herbal drink that’s both tangy and refreshing.

Bicolour Shiso

Bicolour shiso displays green tops with purple undersides, offering visual contrast and moderate flavour intensity. It is becoming popular in ornamental edible gardens due to its striking appearance and is used both for fresh garnishes and salads.

Perilla frutescens var. crispa

Some varieties emphasise even more ruffled or crinkled leaf textures—great for presentations and creative plating. These crispa types can have more intense aroma and are often grown for specialised culinary uses.

Each variety has its own nuance in flavour, colour, and culinary application. Growing multiple types in your garden adds both visual appeal and a broader palate for creative cooking.

Shiso Nutrition & Health Benefits

Shiso leaves are rich in vitamins A, C and K, along with essential minerals such as calcium and iron. They contain powerful antioxidants including rosmarinic acid, flavonoids and carotenoids that help combat oxidative stress in the body.

Traditionally used in East Asian herbal practices, shiso has been valued for supporting digestion, easing nausea and reducing bloating. It has also been used to soothe coughs, colds and mild respiratory discomfort. Some studies suggest that compounds in shiso may have anti-inflammatory, antimicrobial and anti-allergic properties.

Shiso’s natural plant oils contribute to its distinctive aroma and may support immune health. The red varieties, in particular, contain anthocyanins—pigments linked to cardiovascular and cellular health benefits.

While modern scientific research continues to explore its therapeutic potential, shiso remains widely appreciated as both a culinary herb and functional food. Incorporating fresh shiso into meals is an easy way to add flavour, colour and nutritional diversity to a balanced diet.

Shiso Flavour Profile Explained

Shiso’s flavour is unique and hard to describe with a single reference—but it’s often compared to a blend of basil, mint, citrus, and a hint of anise or cinnamon. Green shiso leans fresher and brighter, while red shiso offers deeper, more complex notes with slight astringency, making it well suited to pickling, colouring and herbaceous teas.

Some chefs describe green shiso as “summer on a leaf,” because of its invigorating citrus-herb aroma that pairs beautifully with seafood, fresh vegetables, and light dressings. The strong aromatic quality of shiso means a little goes a long way when using it fresh.

How to Grow Shiso

Shiso thrives in warm, sunny conditions and behaves much like basil in the garden. Native to East Asia, it prefers long growing seasons with consistent warmth. While it can be started indoors in cooler regions, it flourishes when transplanted outside after frost risk has passed. In subtropical and temperate climates, shiso may even self-seed and return the following season.

Sowing & Germination

• Sow seeds in spring once temperatures are consistently above 18°C.
• Shiso seeds benefit from light exposure to germinate—scatter lightly on the surface and gently press into soil without burying deeply.
• Keep consistently moist but not waterlogged until germination, which typically takes 7–14 days.
• Using a seed-raising mix improves drainage and increases germination success.
• In cooler regions, start seeds indoors 6–8 weeks before the last frost date.

Spacing & Support

• Space plants 30–40 cm apart to allow good airflow and reduce fungal risk.
• Plants can grow 60–90 cm tall depending on variety and conditions.
• Pinch growing tips regularly to encourage bushier growth and prevent early flowering.
• In warmer climates, provide light afternoon shade to prevent leaf scorch.
• Staking is rarely required but may help in windy areas.

Pest & Disease Control

• Aphids, leaf miners and caterpillars may target young plants—use neem oil or encourage beneficial insects such as ladybirds.
• Slugs and snails can damage seedlings; use barriers or organic pellets if needed.
• Good airflow and well-drained soil significantly reduce the risk of powdery mildew and root rot.
• Avoid overhead watering in humid conditions to minimise fungal problems.

Growing Shiso in Pots

Urban growers and balcony gardeners will find shiso forgiving, productive and highly ornamental in containers. Its textured leaves and rich colouring make it both edible and decorative.

• Use pots at least 20–25 cm deep with adequate drainage holes.
• A high-quality, rich potting mix helps retain moisture while preventing waterlogging.
• Position in a sunny spot receiving at least 5–6 hours of light daily.
• Container plants may require more frequent watering during hot weather.
• Regular harvesting encourages bushier, fuller plants and delays flowering.
• Liquid organic fertiliser every 2–3 weeks keeps foliage lush and productive.

Soil, Water & Fertiliser Needs

• Soil: Fertile, well-draining soil with pH 6.0–7.5. Enrich with compost prior to planting for improved structure and nutrient availability.
• Water: Keep evenly moist but not soggy. Shiso tolerates short dry spells but performs best with consistent watering.
• Fertiliser: Apply a balanced organic fertiliser every 3–4 weeks during active growth to support strong leaf production.
• Mulch: A light layer of mulch helps retain soil moisture and suppress weeds.

Harvesting & Seed Saving

Leaf Harvesting

• Harvest leaves once plants are 15–20 cm tall.
• Pick outer leaves first to stimulate new growth from the centre.
• Regular harvesting delays flowering and extends the productive season.
• Leaves are best used fresh but can be refrigerated short-term in a damp paper towel.

Saving Seed

• Allow flower spikes to mature and dry naturally on the plant.
• Flowering typically occurs in late summer as daylight hours shorten.
• Collect seeds once fully dry and brown, then thresh gently to release them.
• Store in a cool, dry place in airtight containers; seeds remain viable for several years.
• Note that shiso can self-seed readily in warm climates.

Culinary Uses of Shiso

Shiso is prized in Japanese, Korean and Southeast Asian cuisine for its distinctive flavour—often described as a combination of basil, mint, citrus and subtle spice.

• Fresh Leaves: Served with sushi, sashimi, salads, rice dishes and wraps.
• Tempura: Whole leaves lightly battered and fried.
• Pickling: Red shiso is traditionally used to colour and flavour pickled plums (umeboshi).
• Herbal Beverages: Shiso iced tea, syrups and refreshing summer drinks.
• Seasoning: Finely chopped into dressings, dipping sauces and marinades.
• Garnish: Adds visual appeal and aromatic lift to modern fusion dishes.
• Seeds: Mature seeds can be salted or used as a seasoning.

Growing Shiso Microgreens

Shiso microgreens offer concentrated flavour and vibrant colour, making them popular among chefs and home cooks.

• Sow densely in shallow trays filled with fine seed-raising mix.
• Press seeds lightly into the surface and mist regularly.
• Keep evenly moist and in bright indirect light.
• Harvest with scissors at 10–20 days once the first true leaves appear.
• Microgreens provide an intense aromatic garnish for salads, seafood and contemporary dishes.

Frequently Asked Questions

• What does shiso taste like? A mix of basil, mint and citrus with herbal spice notes.
• Can I eat shiso raw? Yes—fresh leaves are commonly eaten raw in salads and sushi.
• Does shiso self-seed? Yes, it can reseed if flowers are allowed to mature.
• How often should I water shiso? Keep soil moist but not waterlogged.
• Can shiso grow indoors? Yes, with bright light and warmth.
• Is shiso the same as basil? No—different flavour and botanical family.

Start Growing Shiso Today

Shiso is a stunning, aromatic herb that elevates both gardens and kitchens. With its rich history, diverse varieties, and vibrant flavour, it’s an herb worth adding to your garden. Whether grown in beds, pots, or trays as microgreens, shiso brings endless culinary and sensory value.

Click here to shop our full range of perilla (shiso) herb seeds for your garden!