How to grow Shiso (Perilla)

Where to plant

Grow shiso in rich, moist, well-drained soil in full sun or part shade; afternoon shade keeps the leaves tender in hot areas. It is heat tolerant and grows quickly in warm weather.

Perilla escapes gardens easily. It is classed as invasive by the North Carolina Invasive Plant Council and is listed as invasive in Virginia, West Virginia, Tennessee and Kentucky, and has been reported as invasive in other mid-Atlantic areas. Seeds spread by wind, birds and water, and the plant is highly toxic to cattle, other grazing animals and horses. Remove the flower spikes before they set seed, and do not grow it next to pasture or hay fields.

• Florida and the Gulf South: sow in spring and again in late summer. In South Florida, it grows from late summer through the cool season.
• Texas, the Desert Southwest and California: sow in spring once frost is past; give it afternoon shade in the desert.
• Mid-South, Mid-Atlantic and Southern Plains: sow after the last frost from April to June. This is where perilla is most invasive, so deadhead without fail.
• Northeast, Midwest, Northern Plains, Mountain West and the Pacific Northwest: sow in May or June once the soil is warm, or start indoors 6 weeks before the last frost.
• Hawaii: grows year round.
• Alaska: start indoors and plant out in June, or grow in a pot.

Choosing a variety

Green shiso (aojiso) is the mild type used with sushi, sashimi and in salads. Red shiso (akajiso) is used to color and flavor pickled plums and ginger. Korean perilla (kkaennip) has larger, broader leaves with a stronger flavor and is used to wrap grilled meat.

How to plant

1. Sow seed on the surface of moist mix or soil and press it in lightly, barely covering it, as it needs light to germinate.
2. Keep the surface moist and warm; seed can be slow and uneven. Some growers chill the seed in the fridge for a week or two first.
3. Plant out or thin seedlings to about 12 inches apart once the weather is warm.
4. Pinch out the tips when plants are about 8 inches tall to make them bushy.

Watering and feeding

Keep the soil evenly moist. Dry soil makes the leaves tough and the plants quick to flower.

A little compost at planting is enough; feed pot-grown plants lightly every few weeks.

Pruning and care through the year

• Pinch off flower spikes as they appear. This keeps the plant producing leaves and, more importantly, stops it seeding into your garden and beyond.
• Pull and bag any plants that have set seed at the end of the season rather than composting them.

Harvesting

Start picking once plants are about 8 inches tall, taking leaves from the top down and pinching tips to keep plants branching. Young leaves have the best flavor. Store stems in a glass of water or wrapped in a damp towel in the fridge for a few days.

Growing in pots

Shiso grows well in a pot at least 8 inches wide with a good potting mix. A pot also makes it easier to stop it seeding around. Keep it watered, as pots dry out quickly.

Using it

Use green shiso leaves with sushi and sashimi, shredded over rice and noodles, or in tempura. Red shiso colors umeboshi and pickled ginger and makes a pink summer drink. Korean perilla leaves wrap grilled meat or are pickled in soy sauce.