Growing Organic Green Shiso Perilla in the Herb Garden

Start Green Shiso seeds indoors 6-8 weeks before your last expected frost, pressing seeds lightly into the surface or covering with just 0.25 inch of soil — they need some light to germinate well. Transplant outdoors once nighttime temperatures stay reliably above 50 F, spacing plants 10-12 inches apart in a spot with full sun to partial shade. Shiso can also be direct sown after all frost risk has passed. It thrives in rich, moist, well-drained soil and warms into vigorous growth as summer heats up.

Once established, Green Shiso is a low-maintenance herb. Water consistently to keep soil evenly moist, and pinch off flower spikes as they appear to encourage continued leaf production and delay bolting. Shiso is a prolific self-seeder — if you allow a few plants to flower and set seed in fall, expect volunteers the following year.

Harvesting Green Shiso Perilla

Begin harvesting individual leaves once plants are well established, typically 60-70 days from sowing. Snip outer leaves first, working inward, or cut whole stems just above a leaf node to encourage branching. Leaves are most flavorful before the plant flowers, so harvest frequently to keep plants in a vegetative state. Fresh shiso leaves are best used immediately, but will keep for a few days wrapped in a damp paper towel in the refrigerator. They can also be dried, pickled, or frozen for longer-term use in cooking.

About Green Shiso Perilla Garden Seeds

Green Shiso (Perilla frutescens var. crispa) is a culinary herb native to the mountainous regions of China and India, widely cultivated across East and Southeast Asia for centuries. It is a staple of Japanese, Korean, and Vietnamese cuisines and holds a prominent place in traditional herbal medicine throughout the region.

This green variety, sometimes called "Perilla Mint" or by the Korean name "Kkaenip," produces large, glossy leaves with a distinctively bold flavor — citrusy and minty, with underlying notes of clove and anise. The flavor profile sets it apart from its purple shiso relative, which tends toward a milder, more subtly anise-like taste.

In the kitchen, Green Shiso is remarkably versatile: used fresh as a wrap for grilled meats, torn into salads and noodle dishes, steeped as herbal tea, layered into sushi rolls, or fermented as kimchi. It is also valued in traditional Asian medicine as an herbal infusion thought to support respiratory health.

Tips From Our Gardeners

Shiso seed has a notoriously short shelf life — germination rates drop off quickly after the first year. If you're working with seed that's been sitting around, try a cold stratification period of 1-2 weeks in the refrigerator before sowing. Fresh seed sown in warm soil with good light contact tends to pop up reliably; older seed benefits from every advantage you can give it.

- Jerry Sawyer, True Leaf Market Writer

Organic Green Shiso Perilla Seeds Per Package:

• 2 g Packet - Approximately 1,100 Seeds
• 0.25 oz - Bulk - Approximately 4,000 Seeds
• 1 oz - Bulk - Approximately 16,000 Seeds
• 4 oz - Bulk - Approximately 64,000 Seeds
• 1 lb - Wholesale - Approximately 256,000 Seeds
• 5 lb - Wholesale - Approximately 1,280,000 Seeds

Organic Green Shiso Perilla seeds are available for Fast Free Shipping on qualifying orders.