Akashiso

Shiso

Zone 1b Save Garden

🌱 60d to harvest Upright

Aromatic and vivid from the first pinch, Akashiso shiso unfurls with deeply textured, crinkled leaves that release a cool, minty-…

Crop Dates

Milestone	Date
Start Indoors	May 4th
Last Frost	Jun 1st
Transplant / Sow Outdoors	Jun 1st
Harvest Begins	Jul 31st
Harvest Ends	Aug 1st

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

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Moonsong Deep Orange Marigold

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.

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.

Sowing Tips

Transplant Conditions

Wait until soil reaches 60°F and nights stay above 50°F before moving outdoors. Harden off for 7 days first.

Expert Note

Start shiso indoors just early enough to get sturdy seedlings, then transplant/plant outdoors only once nights are reliably warm to prevent slow growth.