Hojiso

Family: Lamiaceae Herb

Fragrant, peppery leaves with a cool, herbal snap—Hojiso shiso brings an unmistakable lift of aroma the moment you brush the foliage.

At maturity, the leaves form a lush, upright mound with crisp, quilted texture and a deep green sheen, offering bold flavor that shines in fresh garnishes and bright, aromatic sauces. Grow Hojiso for its vibrant presence and its reliable, fast 45-day turnaround—an elegant garden herb that rewards every harvest with unmistakable shiso character.

Light: Part SunMaturity: 45 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	May 9th
Harvest Begins	Jun 23rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	45
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

Hojiso shiso tastes like pepper with a cool, anise-leaning lift—best when the leaves stay lively, so chop or tear right before it hits the plate. Use it late in dressings and sauces for maximum aroma and that crisp snap you feel on the first bite.

Best Uses

torn-leaf garnish on soy-based bowls and grilled fish (adds snap without going limp)
quick-chopped aromatic in ponzu or citrus-soy sauces, stirred in at the last second
tempering into dressings where it can perfume the fat (sesame oil, neutral olive oil)
shiso-forward wrappers and layered toppings for rice and noodles

Flavor Profile

peppery bite with a cooling, mintlike finish bold shiso aroma (slightly anise-citrus) crisp, quilted leaf snap that holds up briefly in heat deep green herbal bitterness that sharpens sauces

Kitchen Pairings

soy sauce ponzu sesame oil rice vinegar yuzu or lemon grilled white fish

Frequently Asked Questions

What is the most common disease issue on Perilla frutescens (hojiso), and how do I prevent it?

Perilla commonly develops powdery mildew when leaves stay damp and air circulation is poor. Water early in the day so foliage can dry, space plants so leaves don’t touch, and remove heavily infected leaves at once. If mildew starts to spread, spray a potassium bicarbonate or sulfur-based fungicide according to the label, targeting the upper and lower leaf surfaces.

How often should I water hojiso during its main growing phase, and what soil moisture level should I keep?

During the main leafy growth period, keep the top 1–2 inches of soil evenly moist but not soggy—usually about 1–2 waterings per week depending on heat and container vs. in-ground conditions. Let the surface dry slightly between waterings, then water deeply to encourage steady growth. Avoid frequent light watering that keeps the leaf surfaces wet and increases mildew risk.

How can I tell when Perilla frutescens (hojiso) is ready to harvest?

Harvest at about 45 days when plants are producing a full set of mature leaves and the leaves are firm, not overly tender or tiny. Pick leaf tops and side leaves regularly; pinch or cut above a pair of leaves to promote branching. For best flavor, harvest in the morning and stop heavier harvesting once plants begin to shift into flowering.