Herb · Asian herb
Shiso
Perilla frutescensA fast-spreading Japanese herb in the mint family, prized for its ruffled, anise-and-citrus scented leaves used to wrap, garnish, and pickle. Seed germinates slowly and erratically, so most gardeners give it a long head start indoors before the ground has properly warmed. The one rule: never rush it outdoors — a single cold night can stunt or kill young plants.
Sow depth
⅛ in (surface sown)
Spacing
12 in · rows 18 in
Sun
Full sun to part shade
Germination
7–21 days
Time to harvest
60–75 days
Difficulty
Moderate
When to sow shiso
- Sow from about 1 week after your last expected frost until about 4 weeks after your last expected frost.
Start indoors early — sow 8–10 weeks before the last frost date.Press seed onto the surface of moist compost; light helps it germinate.Expect slow, erratic sprouting — shiso can take up to three weeks to show.
Wait for warmth — transplant only once nights stay above 7°C.Pinch growing tips regularly to keep plants bushy and productive.Water evenly; shiso sulks and wilts quickly if the soil dries out.
Pick young leaves often — frequent picking keeps growth tender.Harvest whole stems once plants are well established for bulk use.Remove flower spikes promptly to stop the plant from self-seeding widely.
Companion plants
Shiso's strong aromatic oils are thought to help confuse pests hunting nearby tomatoes, peppers, and eggplant.
Watch out for
Spider mites — Fine webbing and stippled leaves appear in hot, dry weather. Rinse foliage regularly and keep plants well watered.Aphids — Cluster on new growth in mild conditions. Hose off with water or introduce ladybirds early.