Heirloom

Green Shiso

Perilla frutescens

Wikimedia Commons

Harvest

80-85d

Days to harvest

📅

Sun

Full sun to partial shade

☀️

Zones

10–11

USDA hardiness

🗺️

Height

1-3 feet

📏

Planting Timeline

Zone:

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Start Indoors

Transplant

Harvest

Start Indoors

Transplant

Harvest

Showing dates for Green Shiso in USDA Zone 7

All Zone 7 herb →

Zone Map

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Green Shiso · Zones 10–11

What grows well in Zone 7? →

Growing Details

Difficulty

Easy

Spacing12-18 inches

SoilWell-drained, fertile soil

WaterRegular, keep soil consistently moist

SeasonWarm season annual

FlavorMinty, basil-like flavor with hints of clove, cumin, and cinnamon, with peppery spice.

ColorGreen

Zone-by-Zone Planting Calendar

Zone	Indoor Start	Transplant	Direct Sow	Harvest
Zone 11	January – January	January – March	—	March – December
Zone 3	April – May	June – July	—	July – October
Zone 4	March – April	June – July	—	July – October
Zone 5	March – April	May – June	—	June – October
Zone 6	March – April	May – June	—	June – November
Zone 7	February – March	April – June	—	June – November
Zone 8	February – March	April – May	—	May – December
Zone 9	January – February	March – April	—	April – December
Zone 10	January – January	February – April	—	April – December

Succession Planting

Shiso produces continuously once it's established, but the harvest window closes fast when the plant shifts to flower — leaf quality drops within a week of bolting, and the stems go woody. To keep fresh leaves coming, stagger indoor sowings every 3 weeks from February through March, then transplant out from April through early June. Pinch flower heads the moment they appear to hold the plant in leaf production mode. In zone 7, a second round started indoors in late June and moved outside in mid-July will typically carry through November before hard frost ends it.

Complete Growing Guide

Distinct cinnamon/clove flavor and aroma with the spiciness of cumin. Used in Asian cooking, sushi, and salad mix. Also known as perilla. Edible Flowers: The flowers are a flavorful addition to salads and Asian dishes. Pairs well with fish, rice, noodles, and cucumbers. The minty, basil-like flavor has hints of clove and cumin. According to Johnny's Selected Seeds, Green Shiso is 80 - 85 days to maturity, annual, open pollinated. Notable features: Use for Cut Flowers and Bouquets, Edible Flowers.

Light: Full sun (6 or more hours of direct sunlight a day), Partial Shade (Direct sunlight only part of the day, 2-6 hours). Soil: High Organic Matter. Drainage: Good Drainage, Occasionally Wet. Height: 1 ft. 0 in. - 3 ft. 0 in.. Spread: 0 ft. 3 in. - 1 ft. 6 in.. Spacing: Less than 12 inches. Growth rate: Rapid. Maintenance: High. Propagation: Seed. Regions: Coastal, Mountains, Piedmont.

Harvesting

Green Shiso reaches harvest at 80 - 85 days from sowing per Johnny's Selected Seeds. As an annual, harvest continues until frost ends the season.

.06 inch reticulate nutlet gray-brown

Color: Brown/Copper, Gray/Silver. Length: < 1 inch. Width: < 1 inch.

Edibility: Leaves as a salad herb, flavoring

Storage & Preservation

Freshly harvested green shiso leaves keep best at 32–40°F in a perforated plastic bag or paper towel-lined container, maintaining 85–90% humidity. Expect a shelf life of 7–10 days before leaves begin to yellow and lose their peppery bite. Freezing works well: blanch leaves briefly, pat dry, layer between parchment, and freeze in airtight containers for up to six months. Drying is equally effective—hang bundles in a warm, dark space or use a low dehydrator setting (95–105°F) until crispy, then crumble and store in glass jars. Fermentation amplifies shiso's complex flavor; pack leaves with salt (about 5% by weight) in a jar for 2–3 weeks under weight. A gardener's trick: freeze leaves in ice cube trays with neutral oil or broth; these cubes thaw quickly and preserve both color and aroma better than dry storage alone.

History & Origin

Green Shiso is open-pollinated, meaning seed saved from healthy plants will produce true-to-type offspring. Listed in the Johnny's Selected Seeds catalog.

Origin: Himalayas to Southeast Asia

Advantages

+Distinctive cinnamon-clove flavor elevates Asian dishes and sushi presentations
+Edible flowers provide dual culinary use for salads and garnishes
+Versatile pairing with fish, rice, noodles, and cucumber dishes
+Easy cultivation makes it ideal for beginner herb gardeners
+Relatively quick maturation at 80-85 days for regular harvesting

Considerations

-Tends to bolt quickly in hot weather, reducing leaf quality
-Self-seeds aggressively, potentially becoming invasive in garden beds
-Requires consistent moisture and may struggle in dry conditions

Companion Plants

Shiso slots in well with tomatoes, peppers, and eggplant — not because of any proven pest-repelling chemistry, but because they all want the same warm soil, similar watering cadence, and full sun, so managing one bed covers all of them. NC State Extension notes that mixing plant families slows pest spread by breaking up solid blocks of a single crop, and shiso at 12–18 inches apart does that without crowding its neighbors. Fennel and rue both release allelopathic compounds that can suppress nearby plants, so keep at least 2–3 feet of separation. Around here in the Georgia piedmont, tucking a row of lettuce along the north edge of a shiso planting in late spring buys the lettuce another 10–14 days before it bolts — the 1–3 foot shiso canopy throws just enough afternoon shade to take the edge off the heat.

Plant Together

Tomatoes

Shiso repels hornworms and other tomato pests while benefiting from similar growing conditions

Peppers

Shiso's strong scent deters aphids and spider mites that commonly attack pepper plants

Eggplant

Natural pest deterrent for flea beetles and other nightshade family pests

Cucumber

Shiso helps repel cucumber beetles and attracts beneficial insects for pollination

Beans

Beans fix nitrogen in soil benefiting shiso, while shiso repels bean beetles

Lettuce

Provides light shade for cool-season lettuce and deters slugs with aromatic oils

Marigolds

Both plants repel nematodes and work together to create a pest-resistant environment

Cilantro

Similar water and soil requirements, both attract beneficial insects like parasitic wasps

Keep Apart

Black Walnut

Produces juglone toxin that inhibits growth of most herbs including shiso

Fennel

Allelopathic properties inhibit growth of nearby plants including aromatic herbs

Rue

Strong allelopathic effects that can stunt growth of neighboring herbs and vegetables

Nutrition Facts

Calories

23kcal(1%)

Protein

3.15g(6%)

Fiber

1.6g(6%)

Carbs

2.65g(1%)

Fat

0.64g(1%)

Vitamin C

18mg(20%)

Vitamin A

264mcg(29%)

Vitamin K

415mcg(346%)

Iron

3.17mg(18%)

Calcium

177mg(14%)

Potassium

295mg(6%)

Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #172232)

Troubleshooting Green Shiso

What you'll see, why it happens, and what to do about it.

Seedlings collapse at the soil line within the first 7-14 days after germination, stems look pinched and black at the base

Likely Causes

Damping off — typically Pythium or Rhizoctonia species thriving in cold, waterlogged starting mix
Overwatering combined with poor drainage in seed trays

What to Do

1.Toss the affected tray — there's no saving damped-off seedlings, and the pathogen stays in that mix
2.Start fresh with a sterile seed-starting mix, not garden soil, and water only when the surface is dry to the touch
3.Improve airflow around your seedling setup; a small fan running a few hours a day cuts the humidity that Pythium needs to spread

Leaves develop small dark spots or look dull and stippled, and the plant seems to stall in growth during hot, dry stretches

Likely Causes

Spider mite (Tetranychus urticae) feeding — populations explode in dry conditions above 85°F
Inconsistent watering stressing the plant and lowering its ability to outgrow pest damage, per NC State Extension's IPM guidance on plant health

What to Do

1.Spray the undersides of leaves hard with water — that's where the mites are, and a strong blast knocks a large portion off
2.Mulch the root zone and water consistently; shiso that's drought-stressed invites heavier infestations
3.For heavy colonies, apply insecticidal soap or neem oil in the evening to reduce leaf burn risk

Frequently Asked Questions

How long does it take to grow Green Shiso from seed to harvest?▼

Green Shiso typically takes 80-85 days from planting to harvest. This makes it a relatively quick-growing herb perfect for mid-season planting. You can enjoy fresh leaves throughout the growing season by harvesting continuously once the plant reaches adequate size, which encourages bushier growth.

Is Green Shiso good for beginner gardeners?▼

Yes, Green Shiso is excellent for beginners. It's classified as easy to grow and is a heirloom variety that's naturally hardy and forgiving. It requires minimal maintenance and adapts well to various conditions, making it ideal for those new to herb gardening or Asian cooking.

Can you grow Green Shiso in containers?▼

Yes, Green Shiso grows well in containers. Choose a pot at least 10-12 inches deep with drainage holes and quality potting soil. Container growing allows you to move the plant to optimize sunlight (4-6+ hours needed) and control growing conditions, making it convenient for patios or small spaces.

What does Green Shiso taste like?▼

Green Shiso has a unique flavor combining minty and basil-like notes with hints of clove, cumin, and cinnamon. It delivers a distinctive spiced aroma with a slightly peppery finish. This complex flavor profile works beautifully in Asian cuisine, sushi, salads, and pairs especially well with fish and noodles.

When should I plant Green Shiso?▼

Plant Green Shiso after the last frost when soil temperatures are warm, typically in spring. It thrives in warm weather and needs full sun to partial shade (4-6+ hours of sunlight daily). Start seeds indoors 6-8 weeks before the last frost, or direct sow outdoors after frost danger has passed.

Are the flowers of Green Shiso edible?▼

Yes, Green Shiso flowers are fully edible and flavorful. They make an attractive and aromatic addition to salads and Asian dishes, adding both visual appeal and culinary value. The flowers retain the plant's signature spiced flavor and pair wonderfully with fish, rice, and cucumber dishes.