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Japanese Shiso Green

Perilla frutescens var. crispa

An essential Asian herb with distinctive serrated leaves that provide a unique flavor combining mint, basil, and anise notes with a slight cinnamon finish. Widely used in Japanese, Korean, and Vietnamese cuisines, this fast-growing annual is prized for wrapping sushi, pickling, and adding aromatic complexity to Asian dishes. Both the leaves and flower spikes are edible and highly flavorful.

Harvest

60-85d

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 Japanese Shiso Green in USDA Zone 10

All Zone 10 herb →

Zone Map

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Japanese Shiso Green · Zones 10–11

What grows well in Zone 10? →

Growing Details

Difficulty

Easy

Spacing12-18 inches

SoilRich, well-drained soil with organic matter

pH6.0-7.5

WaterModerate, consistent moisture preferred

SeasonWarm season annual

FlavorComplex blend of mint, basil, anise, and cinnamon with slight spiciness

ColorBright green with purple-tinted stems

SizeHeart-shaped leaves 3-5 inches across

Zone-by-Zone Planting Calendar

Zone	Indoor Start	Transplant	Direct Sow	Harvest
Zone 10	January – January	February – April	—	April – December

Complete Growing Guide

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: 'Purple Shiso'Purple leaves var. crispaShiso; more deeply toothed leaves and different flavor, 'Purple Shiso', var. crispa. Propagation: Seed. Regions: Coastal, Mountains, Piedmont.

Harvesting

.06 inch reticulate nutlet gray-brown

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

Bloom time: Fall, Summer

Edibility: Leaves as a salad herb, flavoring

Storage & Preservation

Fresh Japanese shiso leaves are extremely perishable and best used within 2-3 days of harvest. Store them like fresh basil—wrap gently in barely damp paper towels and place in a plastic bag in the refrigerator, or stand cut stems in water and cover with a plastic bag. Never wash leaves until ready to use, as excess moisture causes rapid deterioration.

For preservation, freezing works excellently for cooked applications. Layer clean, dry leaves between parchment paper and freeze in airtight containers for up to 6 months. Unlike basil, shiso maintains much of its flavor when dried—hang small bundles in a warm, dark, well-ventilated area for 1-2 weeks. Crumble dried leaves and store in airtight jars. You can also make traditional Korean perilla oil by grinding fresh leaves with oil and salt, which keeps refrigerated for several weeks and intensifies the flavor beautifully.

History & Origin

Origin: Himalayas to Southeast Asia

Advantages

+Disease resistance: Diseases, Drought, Dry Soil, Heat, Humidity, Insect Pests, Poor Soil
+Edible: Leaves as a salad herb, flavoring
+Fast-growing

Companion Plants

Plant Together

Tomatoes

Shiso repels pests that commonly attack tomatoes, including hornworms and aphids

Peppers

Mutual pest deterrence; shiso's strong scent helps protect peppers from insects

Eggplant

Shiso deters flea beetles and other pests that damage eggplant foliage

Cucumber

Shiso helps repel cucumber beetles and improves overall garden biodiversity

Beans

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

Marigolds

Both plants repel nematodes and various garden pests through natural compounds

Nasturtiums

Acts as trap crop for aphids and cucumber beetles, protecting shiso

Lettuce

Shiso provides light shade for lettuce while deterring pests like aphids

Keep Apart

Black Walnut

Produces juglone toxin that inhibits growth of most herbs including shiso

Mint

Aggressive spreading nature competes for space and nutrients with shiso

Fennel

Allelopathic properties inhibit growth of nearby plants including herbs like shiso

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)

Pests & Disease Resistance

Resistance

Generally disease resistant, self-sows readily

Common Pests

Japanese beetles, aphids, flea beetles

Diseases

Bacterial leaf spot, downy mildew in very humid conditions

Frequently Asked Questions

How long does Japanese shiso green take to grow?▼

Japanese shiso green typically takes 60-85 days from seed to full harvest, but you can begin picking young leaves as early as 45 days after planting. Started indoors 4-6 weeks before the last frost, transplanted seedlings will be ready for first harvest by early summer. The plants continue producing new leaves throughout the growing season until the first hard frost.

Can you grow Japanese shiso green in containers?▼

Yes, Japanese shiso green grows excellently in containers. Use a pot at least 12 inches wide and deep with drainage holes, filled with rich potting mix. Container plants actually benefit from the controlled conditions and improved drainage. Place containers where they receive morning sun and afternoon shade in hot climates, and water more frequently than garden plants since pots dry out faster.

What does Japanese shiso green taste like?▼

Japanese shiso green has a complex, distinctive flavor combining mint, basil, and anise with a subtle cinnamon finish and slight peppery spiciness. The taste is more intense and aromatic than regular basil, with a cooling menthol quality similar to mint but earthier. Young leaves are milder and more delicate, while mature leaves develop a stronger, more pronounced flavor that can become slightly bitter if harvested too late.

Is Japanese shiso green good for beginners?▼

Japanese shiso green is excellent for beginner gardeners due to its easy-growing nature and disease resistance. It tolerates various soil conditions, grows quickly, and is generally pest-resistant. The main challenge for beginners is preventing it from going to seed too early, which requires regular flower pinching. Once you understand this simple maintenance requirement, shiso is very forgiving and productive.

When should I plant Japanese shiso green seeds?▼

Plant Japanese shiso green seeds indoors 4-6 weeks before your last spring frost date, or direct sow outdoors after soil temperatures consistently reach 60°F. In most temperate zones, this means starting seeds indoors in March-April for transplanting in May, or direct sowing in late May through June. In zones 9-10, you can plant through early fall for winter harvest.

Does Japanese shiso green come back every year?▼

Japanese shiso green is an annual plant that completes its lifecycle in one season, but it self-sows very readily. If you allow some plants to go to seed at the end of the season, you'll likely have volunteer seedlings emerge the following spring. While the original plants won't return, this natural reseeding creates the effect of a perennial herb garden with minimal effort from the gardener.