Shiso
How to Grow Shiso
Overview
Shiso, scientifically known as Perilla frutescens var. crispa, is a versatile herb belonging to the mint family Lamiaceae. Native to the mountainous regions of China and India, this perennial plant has found its way into gardens worldwide due to its culinary and ornamental value. Shiso comes in various forms characterized by leaf color and texture, including red, green, bicolor, and ruffled varieties.
Growing Conditions
Shiso thrives in well-draining soil with a pH level between 6.0 and 7.5. It prefers full sun exposure but can tolerate partial shade. The plant is heat and humidity tolerant, making it suitable for growing in regions with warm climates. Shiso grows best when temperatures are consistently above 60°F (15°C).
Planting & Care
Plant shiso seeds directly into the ground after the last spring frost date or start indoors 4-6 weeks earlier. Space plants about 12 inches apart to allow room for growth. Keep the soil evenly moist but not waterlogged, as overwatering can lead to root rot. Enrich the soil with compost before planting to provide essential nutrients.
Common Problems
Shiso is generally a low-maintenance plant, but it may be susceptible to powdery mildew and fungal diseases in humid conditions. Ensure good air circulation around the plants and avoid overhead watering to minimize these issues. Pests such as aphids can also be problematic; monitor your shiso regularly and remove them using organic insecticidal soap or handpicking.
Harvest or Enjoy
Harvesting shiso leaves is simple – snip off what you need with clean, sharp scissors or pruning shears. Start harvesting when the plants have developed a few sets of true leaves to allow them time to recover. Shiso leaves can be used fresh in salads, stir-fries, and sushi rolls, while dried or frozen leaves are also popular in culinary applications. The flowers and seeds of the plant can be used for garnishing or in herbal tea blends.
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