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The field guide
Shiso
Herb · Annual · CulinaryHerb

Shiso

Perilla frutescens · Lamiaceae

The aromatic 'Japanese basil' of East Asian cooking - green ooba for sushi and wraps, red akajiso for pickling - grown as an easy leafy annual, but a heavy self-sower that has gone invasive in the US and is toxic to livestock.

Introduced - native to East and Southeast Asia (China, Japan, Korea)
Plant with care. Self-seeds heavily and has naturalized as an invasive weed across the Southeast and Mid-Atlantic - deadhead and pull volunteers. The plant (perilla ketone) is toxic to grazing cattle and horses, though its leaves are safe for people to eat.
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When
Feb 20 – Mar 6
opens in 4 months · Start indoors · zone assumed, pick yours
Harvest in
45–75 days
from sowing
Sun
Full sun · Part sun · Part shade
Medium water · frost tender
Spacing
10–18 in
Direct sow · Transplant

Safety notes The leaves are safe and widely eaten in Japanese, Korean, and Chinese cooking. Note two things: the plant contains perilla ketone, which is toxic to grazing livestock (cattle and horses) and causes serious lung disease in them, so keep it out of pasture; and it self-seeds aggressively and is listed as invasive in parts of the US. Human culinary use of the leaves is not a concern.

The basics

Overview

Shiso (Perilla frutescens) is one of the great herbs of East Asian cooking - a fragrant, mint-family leaf with a flavor all its own, somewhere between basil, mint, anise, and cinnamon. Green shiso (ooba / aojiso) is the crisp, bright leaf wrapped around sushi and sashimi, shredded over rice and noodles, and used as a wrap; red shiso (akajiso) is the deep purple-red leaf that colors and flavors Japanese pickled plums (umeboshi) and pickles; and in Korea a different botanical variety (kkaennip / deulkkae, P. frutescens var. frutescens) is grown as much for its seed and pressed oil as for its larger, flatter leaf, while the Japanese shiso types are var. crispa. It's an easy, handsome, leafy annual that thrives in warmth, tolerates part shade, and asks little.

Quick facts

Starting seeds
Sprouts in
14 daysRange: 7–21 days
Soil temperature
70 °FRange: 65–80 °F
Start indoors
6 weeks before transplantRange: 5–8 weeks
Mature size
Height
30 inRange: 18–48 in
Spread
18 inRange: 12–24 in
Weather limits
Cold
Killed by frostdamaged below 32°F
Heat
Struggles above 95°F
Plant life
Life cycle
Annual
Save seeds
About 120 days after plantingRange: 100–140 days
Self-sows
Yes, expect volunteers
Soil
Consistently moist
Water
Medium
Plant spacing
12 inRange: 10–18 in
Plant & grow

When to plant

Zone 7a

Nothing is open today. Spring indoor sowing opens 4 months, Feb 20 to Mar 6.

  1. Start indoors Feb 20 – Mar 6 Opens in 123 days
    Also worksSpring
    About 7 weeks before to 5 weeks before your last frost (Apr 10 here)
    Start seed indoors 5-6 weeks before last frost; surface-sow the tiny seed, which needs light. Chill it damp for 2-4 weeks first - perilla dormancy needs cold, not just warmth. Fresh seed germinates far better than old.
  2. Direct sow Apr 17 – May 22 Opens in 179 days
    Best timeSpring
    About 7 days after to 6 weeks after your last frost (Apr 10 here)
    Sow after frost once soil is warm; surface-sow (light aids germination) and keep moist. Deadhead before seed ripens to prevent aggressive self-sowing and spread.

Frost here: last around Apr 10 (Mar 27 to Apr 24 most years), first around Oct 25. Zone averages, your own yard may run a week or two either way.

Life stages

From the first start to harvest

Follow the growing sequence. Choose a stage to see its care and signs to watch for.

From sowing Timing starts from the point shown

Stage 1 of 5 · The growing sequence

Germination

Day 0 to 14 from sowing

Care at this stage

  • Waterdaily
    Chill the seed first, then surface-sow and keep evenly moist

    Perilla seed carries a real dormancy that warmth alone will not break - it's why volunteers come up in spring after a winter outdoors. Mix bought seed with damp sand or vermiculite and refrigerate it 2-4 weeks before sowing, or sow outdoors in late fall and let winter do it. Then surface-sow: the seed also needs light, so press it onto the surface, don't bury it, and keep the surface moist. Fresh seed germinates far better than old.

  • Protect
    Sow after frost into warm soil

    Shiso is frost-tender; wait until after last frost and warm soil, or start it indoors 5-6 weeks ahead and transplant out.

Stages can overlap; weather, variety, and growing conditions change the pace.

Harvest & kitchen

Harvest

Ready when
  • Plants 8-12 inches or taller with plenty of full-sized tender leaves
  • Young leaves before flowering, when flavor and texture are best
  • Pick individual leaves or leafy tips as needed
Readiness by type
How to pick
  1. Pick tender leaves through the season · every 4 days
  2. Deadhead flower spikes to control self-seeding

Per plant 40 to 300 leaves, 8 to 48 ozPicking cut and it regrows

What you harvest
Leafmain crop
Fresh · Wraps · Garnish · Pickled · Cooked
Aromatic minty-anise-cinnamon flavor; green shiso (ooba) for garnish, sushi, and wraps, red shiso (akajiso) for pickling and coloring umeboshi. Used fresh.
Flower
Garnish · Pickled · Tempura
The flowering spikes (hojiso) and immature seed clusters (hanaho) are a Japanese garnish and pickling ingredient - and using them helps prevent self-seeding.
Seed
Pickled · Seasoning · Oil
Perilla seeds are eaten and pressed for oil in Korean cooking (deulkkae); immature seed clusters are pickled. Save only a little to resow - one plant seeds prolifically.

Cook with Shiso

Problems & neighbors

Watch out for

3 to know. None are high-risk for Shiso. None are active in October.

Flea BeetlesSeverity Low PestSeason: May–JunDozens of pinhead-sized round holes peppered across the leaves, thickest on the youngest, most tender growth.

Worst on seedlings in spring and usually cosmetic on an established plant. Clear nearby weedy hosts.

Is it this?

Dozens of pinhead-sized round holes peppered across the leaves, thickest on the youngest, most tender growth. Tiny beetles that spring away as you brush the plants or lean in for a closer look - that jump is the identification. Seedlings that go lacy and stop growing, and transplants that sit and sulk instead of taking off. Damage heaviest in warm, dry weather and along the edge of a bed nearest weedy ground or last year's crop debris. On root crops, shallow narrow grooves or channels scarring the skin at harvest, from larvae feeding underground.

What to do now

Row cover and healthy fast growth carry most crops through, and on an established plant the damage is usually cosmetic and needs nothing at all. Where a young planting is genuinely being stripped, kaolin clay coats the leaves and deters feeding, and spinosad will knock the beetles back. Spinosad is acutely toxic to bees while the spray is still wet - apply it at dusk when bees are not flying, never onto plants in flower, and follow the product label. Anything you spray must be labeled for the plant you are treating, and you must observe its pre-harvest interval on a crop you are picking. Yellow sticky traps are useful for telling you when the beetles have arrived. Where the damage falls on the part you eat, harvesting young often beats them outright; where you are growing for a root or a fruit, leaf damage can simply be tolerated. Larvae feeding underground cannot be reached by a foliar spray, so rotation and clean beds are what work against those.

Keep it off

Floating row cover or fine insect mesh, laid over the bed from the day of sowing or transplanting and sealed at the edges so nothing can walk in underneath, is the single best defense - and on the crops they favor it is close to essential. Leave it on until plants are large and growing strongly, or until flowering on anything that needs pollinating. Push growth: a well-watered, unchecked plant outgrows the damage, so the whole game is getting seedlings through their vulnerable weeks fast. Keep beds weed-free, since related weeds host the beetles alongside your crop, and clear crop debris at the end of the season where the adults overwinter. Rotate away from a bed that grew a related crop last year. Where you can, shift sowing dates - cooler-season and fall plantings often miss the peak of adult feeding entirely.

About

Flea beetles are tiny dark beetles - often shiny black or bronze, rarely more than a couple of millimeters long - with enlarged back legs that let them spring away like fleas the moment you lean in. The adults chew countless small round pits and shot-holes through leaves, giving the foliage a peppered, buckshot-riddled look. They overwinter as adults in leaf litter, hedgerows, and crop debris, emerge hungry in spring, and are worst in warm dry spells. The damage is mostly a seedling and transplant problem: a small plant with a few leaves can be checked, stunted, or killed outright, while the same plant shrugs them off once it is large and growing strongly. Different species specialize on different plant families, so the beetles hammering your brassicas are not the ones on your nightshades. Some species also have larvae that feed on roots and tubers underground.

Slugs & SnailsSeverity Low PestSeason: May, Jun, SepIrregular ragged holes chewed out of the middle of leaves and along the edges - not the clean-edged cuts a caterpillar leaves.

They rasp holes in the tender leaves in the damp, part-shaded conditions shiso tolerates; established plants outgrow light feeding. Wash leaves well before use.

Is it this?

Irregular ragged holes chewed out of the middle of leaves and along the edges - not the clean-edged cuts a caterpillar leaves. Seedlings that vanish overnight, or that are cut off at soil level with nothing left behind. Silvery dried slime trails across leaves, soil, pots, and paving in the morning: this is the giveaway that tells you it was mollusks rather than an insect. Chewed pits in ripe fruit, especially where it rests on the ground. Damage that shows up on the lowest, dampest leaves first and gets worse after rain or evening watering. Turn over a board, an upturned pot, or a clump of dense mulch during the day and look for the animals themselves sheltering in the cool underneath.

What to do now

Hand-picking works and costs nothing: go out an hour after dark with a headlamp, drop what you find into soapy water, and repeat nightly for a week or two - persistence is what wins, not any single product. Shallow beer traps sunk to soil level catch them too, but need emptying and refilling daily to be worth anything. Iron-phosphate bait is the standard control and is far lower-risk around pets and wildlife than the old metaldehyde products, but it is not harmless: many formulations include EDTA, and a dog that eats a quantity of pellets can develop iron toxicosis. Scatter it thinly per the label, never in piles, and keep dogs off a baited bed. Clear fallen foliage and debris in autumn, where the eggs are laid. In a wet climate this is a population you manage each season rather than one you eradicate - and on most established plants light grazing is cosmetic and needs nothing at all.

Keep it off

Take away the daytime shelter first: lift boards and upturned pots, clear piles of debris, keep dense mulch pulled back from crowns and stems, and give crowded plantings enough airflow to dry out. Water in the morning rather than the evening so the surface is dry by the time they come out. Copper tape around containers and raised beds gives them a shock they will not cross, and it is the one barrier that reliably works. Get plants past the vulnerable stage quickly - start seedlings in pots and set them out at a decent size rather than direct-sowing into a cold wet bed, since most plants stop being worth defending once the leaves toughen. Leave the ground beetles, frogs, toads, and ground-feeding birds alone, because they eat mollusks all night for free and broad-spectrum slug pellets kill them too. Where thick-leaved or resistant varieties exist for what you are growing, they take far less damage.

About

Slugs and snails are nocturnal mollusks that rasp ragged holes in soft leaves, shear off seedlings at ground level, and chew into ripe fruit that touches the soil. They feed at night and in the early morning and spend the day hidden under boards, pots, dense mulch, leaf litter, and low foliage, becoming active in exactly the cool, damp, shaded conditions that suit young plants. Damage is heaviest in wet spells and on tender spring growth: a single wet week can erase a row of seedlings while an established, tough-leaved plant of the same species is barely marked. They lay clusters of small pearly eggs in damp soil and under debris, so a garden with plenty of cover carries a resident population year after year rather than being invaded from outside.

AphidsSeverity Low PestSeason: Jun–AugDense clusters of tiny insects packed onto shoot tips, flower buds, and the undersides of young leaves.

Rinse leaves well before eating - colonies sit on the shoot tips and leaf undersides.

Is it this?

Dense clusters of tiny insects packed onto shoot tips, flower buds, and the undersides of young leaves. Curled, cupped, or distorted new growth that never opens properly. A sticky shine on the leaves - and on whatever sits under the plant - that later goes black with sooty mold. Tiny white cast skins left behind where a colony has been feeding. Ants running steadily up and down the stems, which is often the first thing you notice. Mottled, streaked, or misshapen leaves that do not grow out can mean a virus the aphids brought with them rather than the feeding itself.

What to do now

Knock the colonies off with a hard jet of water and repeat every few days - on most plants that alone ends it. Pinch out or prune off the worst-infested tips rather than treating the whole plant. If colonies keep rebuilding, spray insecticidal soap or horticultural oil directly onto the insects, covering leaf undersides, and repeat weekly until they are gone; treat early or late in the day, and never spray a wilted or heat-stressed plant. Avoid broad-spectrum insecticides - they kill the ladybugs, lacewings, and parasitic wasps that were about to solve the problem for you, and aphid numbers usually come back worse afterward. Anything you spray must be labeled for the plant you are treating; follow that label and observe its pre-harvest interval. On anything you eat, wash leaves, heads, and buds well before use, since aphids hide down in crowns, folds, and tight growth.

Keep it off

Go easy on nitrogen: the soft, lush growth that heavy feeding produces is exactly what aphids breed on. Check new growth once a week through spring and early summer so you catch colonies while they are still small, and rub the first few out with your fingers. Leave flowering plants nearby and skip broad-spectrum sprays - ladybugs, lacewings, hoverflies, and parasitic wasps do most of this work for free, and they only stay if there is something for them to eat. Keep ants off the plant where you can, since they protect aphids from those predators. Water steadily so plants are not stressed, and check any new plant over before you bring it home or move it indoors, since aphids usually arrive on something else.

About

Aphids are small soft-bodied sap-suckers - green, black, gray, pink, or waxy white, and mostly wingless - that gather in dense colonies on the tenderest new growth: shoot tips, buds, and the undersides of young leaves. They breed extremely fast in mild weather, so a few can become hundreds inside a week. Their feeding curls and distorts soft growth, and the sticky honeydew they excrete coats everything below and turns black with sooty mold. Ants often farm and defend the colonies for that honeydew. A few aphids are normal on almost any plant and a healthy plant shrugs them off; only dense, persistent colonies do real damage, and some aphids also spread plant viruses as they feed.

Good & bad neighbors

All of these are traditional pairings. The evidence is thin, so treat them as a nudge, not a rule.

Plant nearby

Varieties

Varieties · 4

You pick one when you add Shiso to your garden. Its days to maturity set your harvest window.

Green Shiso (Ooba / Aojiso) 2 varieties

Large, broad, deeply serrated bright green leaves on an upright bushy plant. Growing: Grown for a steady run of tender leaf, so pinch the tips hard and deadhead early. Here the seed is purely a containment problem, not a crop.
  • Green Shiso (Aojiso / Ooba)

    The bright green Japanese shiso: large, crisp, serrated green leaves with a fresh minty-anise-cinnamon flavor, used raw for sushi and sashimi, as a wrap, shredded over rice and noodles, and as tempura.

    Variety details for Green Shiso (Aojiso / Ooba)

    Large, broad, deeply serrated bright green leaves on an upright bushy plant.

    japanesegarnishwrapsaromatic

    The everyday culinary shiso; an easy, generous leaf producer.

  • Bicolor Shiso

    A striking form with leaves green on top and purple beneath (or ruffled two-tone foliage), grown for both the kitchen and ornamental value.

    Variety details for Bicolor Shiso

    Ruffled leaves green above and purple-red below, on a bushy plant.

    bicolorornamentalgreen-and-purplegarnish

    Flavor and use much like green shiso, with extra visual appeal as a garnish.

Red Shiso (Akajiso) 1 variety

Deep burgundy-purple serrated leaves with red-tinged stems on a bushy upright plant. Growing: Cut whole stems at once in midsummer when a pickling batch is due, rather than picking leaf by leaf, and deadhead everything you don't cut.
  • Red Shiso (Akajiso)

    The deep purple-red shiso used to flavor and dye Japanese pickled plums (umeboshi), pickles, and shiso juice, with a slightly stronger, more medicinal flavor than green.

    Variety details for Red Shiso (Akajiso)

    Deep burgundy-purple, serrated leaves with a red-tinged stem, on a bushy upright plant.

    purplejapanesepicklingcoloring

    Also strikingly ornamental; the classic pickling and coloring type.

Korean Perilla (Kkaennip / Deulkkae) 1 variety

Large, broad, flat green leaves with a slightly fuzzy texture on a tall, robust plant. Growing: The one type where seed is a deliberate crop, not a containment failure. Let a few plants flower and ripen, cut the heads before they shatter, and deadhead everything else so the rest doesn't sow itself.
  • Korean Perilla (Kkaennip / Deulkkae)

    The Korean perilla grown for its large, flat, aromatic leaves used as ssam wraps and pickled (kkaennip), and for its seeds, which are ground for seasoning and pressed into perilla oil (deulkkae).

    Variety details for Korean Perilla (Kkaennip / Deulkkae)

    Large, broad, flat green leaves with a slightly fuzzy texture on a tall robust plant.

    large-leafseedsoilwraps

    A milder, more anise-like flavor than Japanese shiso and a bigger, flatter leaf.

Plant story
Notes & tips

Grower tips

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