Gardening Flowers Annuals How to Plant and Grow Shiso This popular Asian herb adds flavor to dishes and color to your garden By Nadia Hassani Nadia Hassani Nadia Hassani is a gardening and food writer with more than two decades of hands-on gardening experience in vegetable and fruit gardening, landscaping with native plants, and garden design. Learn about BHG's Editorial Process Updated on May 21, 2024 In This Article View All In This Article Where to Plant Planting Tips Care Pests and Problems Propagation Harvesting Types FAQ Close Shiso is an annual culinary herb in the mint family. It is native to the Himalayas and southeast Asia and is widely used in Japanese, Thai, Korean, and Chinese cuisine. It has showy white flowers from July to October. Both the aromatic serrated leaves and the flowers are edible; they are added to salads, sushi, tempura, and other Asian dishes. The flavor varies with the leaf color but it is most commonly described as reminiscent of mint and basil with hints of cumin, clove, and citrus. This plant is a vigorous grower that is listed as invasive in parts of the United States so plant it with caution, or be prepared to contain its aggressive spreading. Shiso Overview Genus Name Perilla frutescens Common Name Shiso Additional Common Names Beefsteak Plant, Perilla Plant Type Annual, Herb Light Part Sun, Sun Height 18 to 36 inches Width 10 to 12 inches Foliage Color Blue/Green, Purple/Burgundy Special Features Fragrance, Good for Containers, Low Maintenance Propagation Seed Problem Solvers Deer Resistant, Drought Tolerant Where to Plant Shiso Plant shiso in a location with full sun to part shade with rich, slightly acidic soil. The herb or vegetable garden is not the only place where you can plant shiso. It is also an attractive addition to sunny flower beds, borders, or raised beds, just make sure to keep it contained to prevent it from taking over an area. Due to its aggressive self-seeding, shiso is listed as an invasive species in several states, including Kentucky, Maryland, Pennsylvania, Virginia, West Virginia, and Tennessee. The plant spreads in natural areas and outcompetes native plants. It is also toxic to livestock, especially when in bloom. Before planting it, check with your municipality or local Extension Office whether shiso is invasive in your area. How and When to Plant Shiso Shiso is usually started from seed directly in the garden. The seeds are quite hard, that's why it is recommended to store the seeds in the freezer until you are ready to plant or soak the seeds in cold water for 24 hours before planting. Both methods improve germination. After there is no more danger of a spring frost and soil temperatures have reached at least 65 degrees F., plant 1 to 2 seeds per inch of row in rows spaced 18 inches apart. Barely cover the seeds as they need light to germinate. Germination takes 7 to 21 days depending on the temperature. After the seeds have germinated, thin seedlings to 6 to 12 inches apart. Shiso Care Tips Shiso requires minimal care. Containing its vigorous spread is usually the most challenging aspect of growing it. Light The plant prospers in full sun but also grows in partial shade. Soil and Water Shiso grows best in moist, loose soil rich in organic matter and with a pH between 5.5 and 6.5. Water the plants until they are established. Afterward, shiso is fairly drought-tolerant. Temperature and Humidity The plant does not survive frost, that's why it is commonly grown as an annual in most places. It is winter-hardy in Zone 10-11. Shiso does better in high humidity than in a hot, arid climate but generally, it is highly tolerant of heat. Fertilizer If you planted shiso in soil that is rich in organic matter, there is no need to fertilize. Pruning Shiso will become weedy if allowed to self-seed. Prevent excessive self-seeding by deadheading spent flowers promptly. If desired, maintain compact bushy plants by pinching stem tips anytime. The plant will respond to pinching by sending out new side shoots. Potting and Repotting Shiso Shiso makes a good potted herb. Select a pot with good drainage holes and fill it with well-draining potting mix. Keep in mind that container plants need more frequent watering than plants in the ground, especially in hot summer weather. Because the life cycle of shiso ends with the first fall frost, there is no need to repot the plant. Pests and Problems Shiso is not affected by major pests and diseases. The most common problem is its invasive nature. How to Propagate Shiso Shiso is propagated from seed. Follow the instructions above for How and When to Plant Shiso. Harvesting After starting shiso from seed, it takes around 80 days for the plant to reach maturity but you can start harvesting when the plant is about 8 inches tall. Using sharp, clean scissors, cut the stem above a node or a pair of leaves. You can cut one-third or more of a vigorously growing, bushy plant. Use the leaves right away or wrap them in a damp paper towel and store them in the refrigerator for up to two days. Types of Shiso Green Shiso The flavor of green shiso is refreshing and reminiscent of mint or basil. It is more tender and delicate in flavor than red shiso and best used fresh. Red or Purple Shiso Red or purple shiso is more pungent and spicier than green shiso, with a hint of bitterness. It is used to color radish pickles, umeboshi (Japanese pickled plums), and pink rice, as well as to color and flavor vinegar. Britton Shiso Featuring two-toned deep green leaves with dusky burgundy or purple undersides, this variety of shiso is especially attractive to grow as an ornamental and culinary herb. The flavor is earthy with hints of star anise, mint, and cumin. It is widely used in Korean cuisine. Frequently Asked Questions Does shiso come back every year? In a frost-free climate (Zone 10-11), shiso is a perennial that comes back every year. Everywhere else, it is grown as an annual. Although you can theoretically bring a potted shiso indoors for the winter, most gardeners start new plants from seed in the spring, which is easy. Is shiso toxic to humans? The plant is not toxic to humans, it is an edible that is eaten raw or cooked in many East and Southeast Asian countries. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit Sources Better Homes & Gardens is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about our editorial policies and standards to learn more about how we fact check our content for accuracy. "Perilla Mint." Invasive Plant Atlas of the United States. "Perilla Mint." West Virginia University.