By REESE AMOROSI
Shiso (Perilla frutescensis) is an aromatic, mint-family herb popular in Asian cuisine. This article details how to grow, harvest and cook with shiso.
Growing Shiso ~
Fresh Shiso still isn’t widely available in stores, but a quick internet search reveals retailers with seeds for many varieties including purple-red (also used as a food dye), green, green leaves with purple-red undersides, large flat leaves, and micro leaves. Shiso may be listed under different names including Perilla, Japanese basil, Ooba or Beefsteak Plant.
Shiso can be grown in containers or in the ground, in full sun to part shade. Seed sellers often recommend storing shiso seeds in the freezer before planting. Start shiso indoors in seed starting mix 4-6 weeks before last frost, or direct sow in fertile, well-draining soil after last frost. Light is required for germination; seedlings emerge in 7-21 days. The depth is ½ inch; initial spacing is 1 inch, then thin to 6-12 inches. Shiso doesn’t mind being crowded, but it is better for the garden to have good air circulation.
Shiso will generally grow 36 to 48 inches tall, although it can get much larger. During summer 2021, our purple shiso grew approximately 8 feet tall by 8 feet wide.
Harvesting Shiso ~
Shiso leaves can be harvested once the plant fills out; I usually wait until they are at least 12″ tall. Pinch or snip the leaves, but never take more than 1/3 of the plant at once. When harvesting a lot at one time, let the plant recover and re-grow before harvesting more. Pinching leaf tips back on a regular basis will help your shiso branch out and grow fuller.
Although an annual in many locations, shiso readily self-seeds. At the end of the growing season shiso develops flowers similar to basil flowers. When the flower spikes mature they release hundreds of tiny seeds which usually results in masses of shiso seedlings the following Spring. I am happy to have hundreds of shiso plants sprouting – people jokingly call me “The Shiso Queen” because I give seedlings to everyone. But, if you’d like to prevent this, simply snip or pinch the flowers off before they go to seed.
The flowers and seeds are edible (see below), and you can also harvest the seeds to save and share. Leave the flowers on the plant until you see the seeds, then put them in a paper bag and shake to release them. Keep them in the bag for a few days to be sure they’re dry or they could mold.
Cooking with Shiso ~
Depending on the variety and your palate, shiso tastes of mint, basil, clove, cinnamon or anise.
Fresh shiso leaves are often used as a garnish or wrap for sushi and sashimi. In addition to the leaves (used fresh and dried), the flowers and seeds are edible. All three are used to flavor meat, seafood, rice, noodles and vegetables.
Shiso leaves and flowers are delicious in salads, pesto, bread, iced tea, simple syrup, flavored sugar and even ice cream.
Shiso is wonderful in soups and stew. For a tasty bowl that’s ready in 35 minutes, visit the Glamorosi Cooks recipe for Tofu and Mushroom Soup with Shiso.
If you enjoyed this shiso article, you may also like “How to Grow, Harvest and Cook Cucamelons.”
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