Green Perilla
The green-leaved form of perilla used extensively in Japanese cuisine as shiso, with a refreshing minty-basil flavor.
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Meet Green Perilla
The green-leaved form of perilla used extensively in Japanese cuisine as shiso, with a refreshing minty-basil flavor. Green perilla leaves are used to wrap sushi, garnish sashimi, and flavor tempura batter. Grow in partial shade with moist soil and harvest young leaves regularly for the mildest, most aromatic flavor.
When to plant Green Perilla
Perilla seeds need light and a period of cold stratification or fluctuating temperatures for best germination. Sow seeds on the surface of moist seed-starting mix and press gently without covering. Refrigerate seed trays for one week before moving to warm conditions (20-25°C). Germination takes 7-21 days. Alternatively, direct sow outdoors after soil warms to 18°C—natural temperature fluctuations between day and night improve germination. Thin seedlings to 25cm apart.
Your Green Perilla Year
Composed for Zone 7 · typical seasons · frost passes Apr 2, returns Nov 1
Sow Green Perilla Apr – Jun, pick Jun – Sep. Set your climate below and every date on this plate re-times itself.
How to grow Green Perilla
Green perilla, known as shiso in Japanese cuisine, is a fast-growing warm-season annual with large, aromatic leaves that combine flavors of mint, basil, cinnamon, and clove. Sow seeds after all frost danger has passed and soil temperatures reach 18°C, as perilla will not germinate in cold soil. Space plants 25cm apart in partial shade with fertile, moisture-retentive soil.
Seeds require light and fluctuating temperatures to germinate. In warm climates, perilla self-sows abundantly and can become invasive—deadhead flowers to prevent unwanted spread. Provide consistent moisture and partial shade, especially in hot climates where full sun can cause leaf scorch. Feed monthly with balanced liquid fertilizer for lush foliage production.
Pinch growing tips regularly to encourage branching and delay flowering, as leaf flavor declines once plants bolt. Perilla grows 60-90cm tall and makes an attractive ornamental backdrop in herb gardens. The leaves are largest and most flavorful when plants are grown in partly shaded, moisture-rich conditions. Remove flower spikes as they appear to extend the harvesting season.
36 plants fit a 4 × 8 ft bed
Each Green Perilla wants 25 cm of elbow room. The planner keeps that spacing for you — every plant, every bed.
Green Perilla's best neighbours
Perilla's strong aroma helps deter common garden pests including aphids, spider mites, and flea beetles. Plant near brassicas and tomatoes for pest protection. The flowers attract bees and beneficial insects when allowed to bloom. In Asian companion planting traditions, perilla is often interplanted with edamame and other soybeans. Avoid planting near other members of the Lamiaceae (mint) family to prevent cross-contamination of flavors.
Thai Basil belongs beside it.
Old growers' knowledge, checked against Green Perilla's real companion table below — test any plant you're growing.
Related growing guides
Feed it well
Grow in fertile, well-drained soil enriched with compost or aged manure. Ideal pH is 5.5-6.5 (slightly acidic). Feed every 2-3 weeks with a balanced liquid fertilizer for abundant leaf production. Perilla is a moderate to heavy feeder that benefits from consistent nutrition. In containers, use quality potting mix and feed weekly with diluted liquid fertilizer. Mulch with compost to maintain soil moisture and provide slow-release nutrients.
Ideal Temperature
Hardiness Zone Compatibility
From seed to harvest, stage by stage
Seed Germination
Perilla seeds require light and warmth to germinate. Surface sow on moist soil and keep consistently warm at 20-25°C. Germination can be slow and irregular, taking 7 to 14 days. A period of cold stratification for one week before sowing can improve germination rates significantly.
Seedling Development
Seedlings develop their first true leaves with the characteristic serrated edges. Growth is initially slow as the root system establishes. Thin seedlings to 20-30 cm apart once they have two sets of true leaves.
Vegetative Growth
Plants enter rapid vegetative growth, producing abundant foliage. Stems become square-shaped, typical of the mint family. Leaves grow larger and develop their full aromatic profile. Plants can reach 30-45 cm tall during this phase.
Mature Leaf Production
Plants reach full size of 45-90 cm tall and produce their largest, most flavorful leaves. This is the peak harvest window when essential oil concentration is highest. Regular harvesting stimulates continuous new leaf production throughout this stage.
Flowering
Flower spikes emerge from stem tips bearing small white to pale lavender tubular flowers. Flowering is triggered by shortening day length in late summer. Once flowering begins, leaf production slows and existing leaves may become slightly tougher.
Seed Setting
Pollinated flowers develop into small seed capsules along the spikes. Seeds mature from green to brown as they dry. Each flower spike can produce dozens of seeds. The plant begins to decline as energy shifts to seed production.
Do not cover seeds deeply as they need light to germinate. Mist gently to keep the surface moist without displacing the tiny seeds.
Caring for Green Perilla month by month
What to do each month for your Green Perilla
July
You are hereNo specific care tasks for this month.
Know exactly what to do in your garden — every month
One email at the start of each month: what to sow, plant, and tackle right now — for your Green Perilla and everything growing around it. Plus a short starter course that helps you dodge the classic mistakes.
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Harvesting Green Perilla
Begin harvesting perilla leaves once plants reach 20cm tall. Pick individual leaves from the top down, selecting the youngest, most aromatic leaves for raw use. For cooking, harvest whole stems by cutting above a leaf node. The leaves bruise easily, so handle gently. Flower buds and tiny flowers are also edible and have a more intense flavor than leaves. Harvest in the morning for the best aroma. Leaves are best used fresh, as the complex flavor fades quickly after picking.
assuming you sow when the window opens — set your real date
Pick Green Perilla promptly and the plant keeps producing.
Storage & Preservation
Use perilla leaves as fresh as possible—they wilt within hours of picking if not stored properly. Wrap in barely damp paper towels inside a sealed container and refrigerate for up to 3 days. Do not wash until ready to use. Leaves can be salt-pickled (umeboshi-style) for long-term preservation. Freeze leaves individually on trays, then transfer to freezer bags—texture changes but flavor is retained for cooking. Make perilla-infused vinegar or oil for extended use.
What goes wrong — and the fix
Japanese Beetles
PestSkeletonized leaves with only veins remaining, metallic green and copper beetles feeding in groups.
Downy Mildew
DiseaseYellowing upper leaf surfaces with grayish-purple fuzzy growth on undersides, leaf curling and drop.
Slugs and Snails
PestIrregular holes in leaves, especially on lower foliage. Silvery slime trails visible on and around plants.
Troubleshooting Common Problems
Self-seeding can become invasive in warm climates—deadhead religiously to prevent spread. Bolting in hot weather shortens harvest season; keep plants pinched and watered to delay flowering. Wilting in full sun indicates heat stress; provide afternoon shade. Small leaves with poor aroma suggest insufficient nutrients or water. In cold climates, seeds may not germinate if soil is too cold—wait until soil reaches 18°C before sowing.
Growing Tips
- Soak seeds in water for 24 hours before sowing to improve germination rates, as perilla seeds have a naturally hard seed coat that can slow water absorption.
- Surface sow seeds and press gently into the soil without covering, as perilla requires light for germination. Keep the soil consistently moist with misting rather than heavy watering.
- Start seeds indoors 6-8 weeks before the last frost date for the earliest harvests, as perilla needs a long warm season to reach full production.
- Pinch the main growing tip once the plant reaches 15-20 cm tall to encourage lateral branching and a bushier habit that produces more harvestable leaves.
- Harvest leaves regularly from the top of the plant downward, which promotes continuous new growth and helps delay flowering by removing the hormone-producing shoot tips.
- Provide consistent moisture of about 2.5 cm per week, as perilla leaves will become tough and bitter if the plant experiences drought stress during the growing season.
- Grow in full sun to partial shade, noting that plants in light afternoon shade tend to produce larger, more tender leaves than those in full all-day sun in hot climates.
- Apply a balanced organic liquid fertilizer every two weeks during the active growing season to sustain the rapid leaf production that makes perilla such a rewarding herb to grow.
- Watch for flower buds beginning in late summer and remove them promptly to extend the leaf harvest by several weeks. Flowering signals the plant to stop producing new foliage.
- Allow one or two plants to flower and set seed at the end of the season for natural self-sowing. Perilla readily volunteers in the garden, providing free plants the following year.
Pick your Green Perilla
Green Shiso
The standard green-leaved form used in Japanese cuisine for wrapping sushi, garnishing sashimi, and flavoring rice. Mildest flavor.
Red Shiso (Akajiso)
Deep purple-red leaves used to color and flavor umeboshi plums, pickled ginger, and shiso juice. Stronger, more metallic flavor.
Britton (Bi-color)
Green on top with purple undersides. Combines visual appeal of red with the milder flavor of green perilla.
Korean Perilla (Kkaennip)
Larger, more rounded leaves with a distinctive nutty-anise flavor. Essential in Korean cuisine for wrapping grilled meats.
A single green perilla plant can produce leaves continuously for 3-4 months through regular harvesting, yielding 200-400 grams of fresh leaves per plant over the season. Fresh shiso leaves typically sell for $3-5 per small pack of 10-20 leaves at specialty grocery stores and Asian markets. Growing just 3-4 plants can easily save $50-80 per season for regular users, and since perilla self-sows readily, you may never need to buy seeds again after the first year. The seeds themselves are also a valuable harvest, used as a spice and source of nutritious oil.
Quick recipes
Shiso Pesto
10 minutesA Japanese-inspired twist on classic pesto that pairs beautifully with pasta, grilled fish, or as a dipping sauce. The unique minty-basil flavor of shiso creates a bright and aromatic sauce.
7 ingredients
Shiso Tempura
20 minutesLight and crispy tempura-battered shiso leaves that showcase the herb's aromatic flavor. Serve as an appetizer or alongside sashimi for an authentic Japanese dining experience.
7 ingredientsShiso Lemonade
15 minutesA refreshing summer beverage that infuses the unique herbal fragrance of green perilla into a sweet-tart lemonade. The shiso adds an intriguing minty-anise complexity that makes this drink truly special.
6 ingredientsCulinary Uses
Essential in Japanese cuisine as shiso—wrap around sushi, garnish sashimi, and mince into ponzu dipping sauce. Shred into salads, cold noodle dishes, rice, and pickles. The leaves pair beautifully with raw fish, tofu, and cucumber. Deep-fry whole leaves in tempura batter for a crispy appetizer. In Korean cooking (as kkaennip), wrap around grilled meats and rice. Brew dried leaves into a calming herbal tea.
What's inside
Health Benefits
- Rich in rosmarinic acid, a potent antioxidant compound that has been shown in studies to reduce inflammatory markers and may help alleviate symptoms of seasonal allergies and asthma.
- Contains high concentrations of alpha-linolenic acid (ALA), an essential omega-3 fatty acid that supports cardiovascular health and helps maintain healthy cholesterol levels.
- Provides exceptional amounts of vitamin A and beta-carotene, supporting eye health, immune function, and skin integrity with over 100% of the daily value per 100g serving.
- The essential oils, particularly perillaldehyde, have demonstrated antimicrobial properties in research, which may explain the traditional practice of pairing shiso with raw fish in Japanese cuisine.
- Contains luteolin and apigenin, flavonoid compounds associated with neuroprotective effects and reduced risk of cognitive decline in emerging nutritional research.
- Traditional use as a digestive aid is supported by modern findings that perilla compounds may help relax smooth muscle tissue in the digestive tract and reduce bloating and discomfort.
Where Green Perilla comes from
Green perilla (Perilla frutescens var. crispa), commonly known as shiso in Japanese, has a remarkably long and rich history spanning several millennia across East Asia. The plant is believed to have originated in the mountainous regions of China and the Indian subcontinent, where wild forms still grow today. Archaeological evidence suggests that perilla was among the earliest crops cultivated in East Asia, with seeds found in sites dating back to around 4000 BCE in what is now China. The herb spread through cultural exchange along ancient trade routes to Korea, Japan, Vietnam, and Southeast Asia, where each region developed its own culinary and medicinal traditions around the plant. In China, perilla was documented in early herbal medicine texts, including the foundational Shennong Ben Cao Jing, where it was prescribed for respiratory conditions, food poisoning, and digestive ailments. Chinese physicians also noted its ability to induce sweating, making it valuable for treating colds and fevers. The plant arrived in Japan centuries ago, where it became deeply woven into the culinary fabric. Japanese cuisine elevated green shiso to an essential ingredient, particularly as a garnish for sashimi, a wrapping for onigiri rice balls, and a key flavoring in tempura dishes. The Japanese also developed the practice of using shiso in the production of umeboshi pickled plums, a tradition that continues to this day. Korean cuisine embraced a related variety with larger, slightly different-flavored leaves known as kkaennip, using them as wraps for grilled meats and as pickled side dishes. European botanical explorers encountered perilla during the age of exploration, and the plant was introduced to Western gardens primarily as an ornamental during the nineteenth century. Today, green perilla is experiencing a renaissance in Western kitchens as chefs discover its versatile flavor profile that bridges familiar Mediterranean herbs and distinctive Asian aromatics. It remains indispensable in Japanese, Korean, and Vietnamese cuisines while steadily gaining popularity among home gardeners worldwide who appreciate both its beauty and culinary value.
Green Perilla: did you know?
Fascinating facts about Green Perilla
Green perilla (shiso) has been cultivated in East Asia for over 2,000 years, with records of its use dating back to ancient Chinese and Japanese texts where it was valued as both food and medicine.
Green Perilla questions, answered
When should I plant Green Perilla?
What are good companion plants for Green Perilla?
What hardiness zones can Green Perilla grow in?
How much sun does Green Perilla need?
How far apart should I space Green Perilla?
What pests and diseases affect Green Perilla?
How do I store Green Perilla after harvest?
What are the best Green Perilla varieties to grow?
What soil does Green Perilla need?
What does green perilla (shiso) taste like?
Can green perilla be grown in containers?
How do I prevent green perilla from becoming invasive?
What is the difference between green and purple perilla?
When should I harvest green perilla leaves for the best flavor?
Is green perilla safe for pets and children?
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From the “Overview” sectionPlant these alongside Green Perilla
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