Green Shiso

Family: Lamiaceae Herb

Aromatic and vividly alive, Green Shiso forms lush, upright mounds of tender leaves with a cool, herbaceous fragrance and a crisp, slightly peppery bite.

Leaves are medium-sized with a pronounced, quilted texture that holds beautifully in fresh use and shines when used to perfume sauces, wrap-style preparations, and quick pickling. Harvest begins around 60 days, with steady leaf production for gardeners who love bold, green flavor at their fingertips.

Light: Part SunMaturity: 60 DaysHabit: Upright

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

Crop Dates

Milestone	Date
Start Indoors	Apr 4th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 6th
Harvest Begins	Aug 5th
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)	10

Culinary Notes

Chef's Note

Green shiso is the kind of herb you can smell before you taste—cool, peppery, and aromatic, with leaves that stay texturally intact instead of collapsing. It’s at its best as a late-stage perfume (or acid/pickle) where its perilla funk and snap read clean, not weedy.

Best Uses

torn-leaf salads and quick dressed greens where it keeps its quilted snap
wraps for raw or lightly cured fish (use like a fragrant green barrier)
quick pickling in vinegar-sugar brine for a perky, aromatic crunch
stir-in or chiffonade at the end of hot sauces to perfume without going dull

Flavor Profile

cool, herbaceous aroma crisp, slightly peppery bite earthy-savory perilla character leafy aroma that stands up to heat and acid

Kitchen Pairings

soy sauce rice vinegar ginger citrus (yuzu or lemon) sesame oil shellfish (oysters or shrimp)

Frequently Asked Questions

What pest or disease commonly affects Perilla frutescens (green shiso), and how can I treat it?

Shiso (Perilla frutescens) is prone to aphids and occasional powdery mildew, especially when leaves stay damp and airflow is poor. Check weekly; if you see clusters of aphids, spray plants with a strong stream of water and then use insecticidal soap, targeting the undersides of leaves. For powdery mildew, remove badly affected leaves, improve spacing/airflow, and water at the base in the morning so foliage dries quickly.

How often should I water green shiso during its main growing phase?

During active growth (from establishment through near maturity), keep the soil consistently lightly moist—aim for top 1 inch of soil to dry slightly before watering again. Water deeply to wet the root zone, but avoid soggy conditions, since Perilla frutescens can develop leaf problems when the soil stays wet. If growing in containers, check moisture more often because the mix can dry out faster.

How can I tell when green shiso is ready to harvest?

Harvest green shiso about 45–60 days after sowing, or sooner by taking leaves once plants have several sets of true leaves. For best flavor, pick tender young leaves regularly—thicker, older leaves can turn more bitter. If you’re harvesting for a “cut-and-come-again” crop, cut stems just above a leaf pair to encourage new growth and delay flowering.