Shiso, known scientifically as Perilla frutescens var. crispa, is a delightful herb to grow, echoing the flavors of cumin, mint, nutmeg, and anise. Part of the mint family, it’s akin to a large basil in appearance and is just as easy to cultivate.
This makes it an ideal choice for home gardeners seeking to spice up their culinary adventures with minimal effort.
Starting your Shiso plants can be done in two primary ways: indoors and outdoors. For an early start, begin indoors early in spring, a couple of weeks after the last frost. Use a mixture of sterilized seed starting mix and perlite for best results.
Providing bottom heat, such as from a seedling heat mat, will ensure a steady soil temperature around 20°C (70°F), which is optimal for germination within 7 to 14 days. It’s crucial not to over-water to prevent damping off, a common issue with seedlings.
Once the danger of frost has passed, sowing directly into well-drained garden soil is an alternative. Expect seeds to sprout in about 14 to 20 days. Shiso grows in full sun to partial shade and requires fertile, well-drained soil to prosper.
Treat it similarly to basil by pinching off growing tips to encourage a bushier plant with more leaves, which are the main attraction of this herb.
Regular watering is essential, especially during hotter periods. If you're growing Shiso in containers, a mix of potting soil and composted fine bark will provide the necessary nutrients and drainage.
Harvesting Shiso is as rewarding as growing it. Leaves can be picked throughout the summer whenever needed, adding fresh zest to your dishes. By late summer, gather the flowering tops, and as autumn nears, collect seeds to plant the following year.
With a typical seed life of one year, planning your next planting season is crucial to continual supply.
Shiso not only enhances your garden with its vivid foliage but also brings an exotic touch to your cooking. Start growing Shiso today and add a burst of flavor to your home-grown produce!