Akashiso

Family: Lamiaceae Herb

Aromatic and vivid from the first pinch, Akashiso shiso unfurls with deeply textured, crinkled leaves that release a cool, minty-citrus fragrance and a clean, savory bite.

Expect tender, medium-green foliage with a crisp, slightly puckered texture that holds its character for fresh use and quick flavoring—ideal for garnishing, wrapping, and brightening seasonal favorites. Sow for fast, reliable harvest around 60 days and enjoy a steady flow of leaves as plants branch and keep producing.

Light: Part SunMaturity: 60 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Part Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	7

Culinary Notes

Chef's Note

Akashiso shiso is all about the release—its crinkled leaves go from dry-fresh to minty-citrus perfume fast, so it earns its keep as a finish or a tight wrap rather than a long-cooked herb. Treat it like a cooling counterpoint to soy, fat, and heat; it holds a crisp, savory snap that stays distinct.

Best Uses

shredded or chiffonade for last-second finish on ramen, soba, and hot noodle broth
fold into quick rice mixes or onigiri fillings for a cooling, savory pop
use as a wrapping leaf for grilled fish or fatty meats—its aroma cuts the richness
chop into vinegar-based sauces and ponzu-style dressings to keep the bite sharp

Flavor Profile

cool mint-citrus aromatics crisp, slightly puckered leaf texture clean, savory bite with a gentle peppery edge brightening, almost citrusy lift without sweetness

Kitchen Pairings

soy sauce ponzu ginger sesame (toasted) grilled mackerel or salmon rice vinegar

Frequently Asked Questions

What’s the most common disease problem for Akashiso seedlings and how do I fix it?

Akashiso is prone to damping-off (stem collapse at the soil line) when soils stay too wet and cool, especially around germination. Water from the bottom or with a gentle stream to avoid splashing, keep the soil evenly moist but not soggy, and improve airflow around seedlings. If you see collapsed seedlings, remove them immediately and let the surface dry slightly between waterings before continuing.

How often should I water Akashiso during the main growing phase (after it’s established)?

From about weeks 2–8 (most of the 60-day growing period), water to keep the top 1–2 inches of soil lightly moist without waterlogging. In part sun, this is usually every 3–5 days, but only water again when that top layer starts to feel dry to the touch. Aim for deep, even moisture so plants don’t sit in constantly wet soil, which increases disease risk.

How can I tell when Akashiso is ready to harvest at ~60 days?

Harvest when plants reach full size and the leaves are thick, firm, and fully developed (typically around day 60). If you squeeze a mature leaf, it should feel crisp rather than soft and immature, and the stems should hold shape without bending easily. For best flavor, harvest in the morning and avoid waiting until leaves look overly small, yellowed, or overly tough.