How Do You Grow Shiso?

Growing Shiso: A Flavorful Adventure in Your Garden

Shiso—sometimes called perilla—is the herb I didn’t know I needed until I tasted its citrusy, minty, almost basil-meets-anise punch. Growing it at home isn’t hard, but it does demand a bit of attention in the early days. Think of it as the diva of the herb garden—worth the fuss, but definitely not the set-it-and-forget-it type.

What Exactly Is Shiso?

If you’ve seen spiraled green leaves nestled beside sashimi or a garnish on Japanese dishes, that’s shiso. It comes in two main varieties—green shiso, with its bright, peppery edge, and red shiso, known for its slightly earthier flavor and its ability to dye pickled plums a stunning magenta.

Beyond the plate, it thrives in the garden as a tender annual in temperate climates. Pair it with plants like basil or cilantro for a little flavor symmetry.

Starting Shiso From Seed

Getting shiso seeds to sprout is where beginner gardeners often hit their first snag. The seeds have a hard shell that slows down germination. But don’t let that stop you—it’s a manageable problem.

1. Prepare the Seeds

Soak your shiso seeds in warm water overnight before planting. This softens the seed coat, increasing your chances of success.

If you’re impatient like me, try the "scarification" trick—lightly rub the seeds between two pieces of sandpaper. It’s oddly satisfying and helps water penetrate faster.

2. Sow Indoors First

Shiso loves warm soil to germinate—think late spring vibes. Start seeds indoors 6-8 weeks before the last frost date, using seed trays or small pots filled with a loose, well-draining seed-starting mix.

Keep the soil consistently moist but not soggy, and if possible, place the trays somewhere warm, like on a heating mat or the top of your fridge. Germination can take 7-14 days, sometimes a little more, so be patient. They’ll show up—just fashionably late.

Transplanting and Outdoor Growing

Once your seedlings have their second set of true leaves and the frost has passed, it’s time to move them outside. Shiso is picky about placement—it wants sun, but not *too much* sun.

Find a spot with morning sunlight and dappled afternoon shade. Or plant it alongside taller vegetables that can throw a little shade over them as they grow.

Prepare the Soil

A neutral to slightly acidic soil (6-6.5 pH) seems to make shiso happiest. Work in compost or well-rotted manure beforehand for better drainage and nutrients. Rich, crumbly soil feels like a spa treatment to these plants.

Spacing Matters

Give each plant about 12-18 inches to spread out. Crowded shiso grows spindly, and that’s the opposite of what you want for a lush harvest.

Watering and Feeding

Forget the hose-it-and-hope-for-the-best method here. Shiso thrives on consistency. Keep the soil evenly moist—not soaked, not dry—especially during its early growth stages.

I’ve found that a deep watering twice a week during hot spells keeps mine thriving. Skip chemical fertilizers; a monthly feeding of fish emulsion or compost tea is more than enough to fuel its growth.

Shiso’s Growth Habits and Maintenance

Once shiso gets going, it grows fast—sometimes too fast if it’s left unchecked. Pinch back the tips to encourage more branching and bushier growth.

By mid-season, red shiso especially can bolt, sending up flower spikes that can signal the end of leaf production. To delay flowering, keep harvesting those leaves regularly. Treat it like an herb garden haircut.

“If you see flowers forming, pinch them off immediately. Flowers are where energy goes to die—literally—when you’re growing for leaves.”

Harvesting Your Shiso

Shiso can start making its way into your recipes when the plant is about 6-8 inches tall. That’s when the flavor is at its peak, before the leaves toughen.

Snip leaves individually, or cut whole stems if you need more. Avoid stripping the plant bare, though—leave enough foliage so it can bounce back for future harvests.

Common Challenges and How to Handle Them

1. Poor Germination

If your seeds aren’t sprouting, double-check the soak time or scarify them. It’s also possible that the seeds are old; fresh seeds are key here.

2. Overwatering

Shiso hates soggy feet. If the leaves are yellowing or the plant looks limp, scale back the watering and let the top inch of soil dry out.

3. Pests

Aphids and flea beetles occasionally take a liking to shiso, but a strong spray of water or a neem oil solution usually sends them packing.

Why Grow Shiso?

Besides its culinary magic—tucked into sushi rolls, scattered over grilled fish, or muddled into cocktails—shiso is a pollinator magnet. Bees adore its flowers, which makes it a sneaky MVP in a garden that features fruiting vegetables.

It also makes a phenomenal companion plant, repelling certain pests while leaving your tomatoes and peppers unscathed.

“Grow shiso once, and you’ll wonder how your garden ever did without it.”

Growing Shiso is as much about patience as it is about curiosity. This bold yet tender herb thrives when given the basics: rich soil, steady watering, and a sunny spot with some afternoon shade. Start with seeds if you're up for a challenge, or opt for seedlings for a head start. Either way, keep the soil consistently moist but never soaked—shiso likes its roots damp, not drowning.

Once those leaves unfurl, you've got a versatile addition to your garden and kitchen. Snip them often to encourage bushier growth and a longer harvest season. Whether it's red or green varieties, shiso brings a kick of spice and citrus that’s as unforgettable as the plant itself. And don’t overthink it; sometimes, the best gardening advice is to let the plant teach you. Pay attention, adjust, and let your instincts guide you.

At the end of the day, growing shiso rewards you with more than just a harvest; it’s a connection to something vibrant, rooted, and endlessly flavorful. Give it room to grow, and it will give back tenfold. Treat it with respect, and it might even surprise you.