Shiso Herba (Perilla) – Green

Growing Temp 65°F – 75°F
Days to Maturity 60-90 days

Ease of Cultivation and Culinary Use: Shiso, or Perilla, is a fragrant herb with lush green leaves that add a unique and refreshing flavor to various dishes. It is relatively easy to cultivate, thriving in well-drained soil and preferring full sun to partial shade. Popular in Asian cuisines, particularly Japanese and Korean, Shiso is commonly used in salads, sushi, and as a garnish, offering a distinct taste reminiscent of mint and basil.

Direct Sowing: For direct sowing, plant Shiso seeds outdoors in the spring after the last frost has passed. Sow the seeds about ¼ inch deep and space them 12-18 inches apart to allow for their broad growth. Germination typically takes 7–14 days, so keeping the soil consistently moist during this period is essential for successful sprouting. Ensure that the plants receive ample sunlight to promote healthy growth and vibrant foliage.

Early Sowing for Seedlings: To start early, sow Shiso seeds indoors 6–8 weeks before the last expected frost. Use seedling trays filled with a quality potting mix, lightly covering the seeds with soil. Maintain a temperature around 70°F for optimal germination. Once the seedlings have developed a few true leaves and the risk of frost has passed, transplant them outdoors, providing enough space for them to grow robustly.

Harvesting: To determine when Shiso is ready for harvest, look for healthy plants with bright green leaves, typically within 60-90 days of planting. You can start harvesting once the leaves are fully formed. The best time to pick is in the morning after the dew has dried, as this is when the leaves have the highest concentration of essential oils. Regular harvesting encourages bushier growth and ensures a continuous supply of flavorful leaves throughout the season.