Green Perilla (Shiso)

Green Perilla, also known as Green Shiso, is a beautiful Asian herb with a distinct flavor that has a combination of a minty, citrusy, clove-like and basil-like taste. It is vibrant and commonly used in East Asian cuisines for unique freshness, like in Korean barbecue and kimchi, Vietnamese pho and spring rolls, Japanese sushi and noodle soups, and Chinese stir-fries and steamed dishes. This herbaceous plant grows up to 2 feet tall, with pretty serrated leaves arranged neatly along its stems. Green Perilla is a versatile plant that thrives in both sunny and partially shaded spots, making it perfect for gardens of any size. Its refreshing flavor elevates dishes such as salads, sushi, stir-fries, and even cocktails, offering a distinctive twist that will have your taste buds dancing. This herb is a favorite in many Asian cuisines, and growing it at home allows you to enjoy its full, fresh flavor right from the garden. Loved for its fast-growing nature and low maintenance, Green Perilla requires minimal care and can flourish in various climates, making it ideal for both seasoned gardeners and beginners. Whether you've travelled across Asia or had only ever heard of this plant, let Green Perilla take your dishes to exotic new heights with its bright flavors and fresh aroma!

Also Known As: Japanese Perilla, Green Shiso, Aojiso, Beefsteak Plant, Chinese Basil, Wild Coleus, Wild Sesame, Purple Green Mint, Perilla Mint, Kkaennip, Tia To, Zi Su.

Plant Name:	Perilla, Green
Latin Name:	Perilla frutescens var. crispa
Days to Germinate:	5-10
Days to Harvest:	70
Plant Height:	2 - 3 Feet
Spread:	12 - 18 Inches
Growth Habit:	Bush
USDA Zones:	3-11
Lifespan:	Annual, Perennial 10-11
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 18 inches apart. This formation of ridges will help with drainage.

Planting:

Perilla grows best in warm temperatures, thriving in a range of 70F-85F. In cooler climates, it is often grown as an annual or in containers to be brought indoors during colder months.

Starting Indoors: For an earlier harvest, you may optionally start planting indoors in containers 4-6 weeks before the last expected frost date in Spring, keeping seedlings at least 70F. Harden off then transplant seedlings outdoors in a sunny location when temperatures are consistently above 60F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the transplant holes, burying some of the stem in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

Directly Sowing: If directly sowing outdoors, plant Perilla in late spring when the soil warms to at least 65F. For fall crops, Perilla is frost-sensitive so direct sow during the season up to 90 days at the latest before the first expected frost.

To plant, make holes 1/4 inch deep and spaced 8-12 inches apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1/4 inch
Within-Row Spacing:	8-12 inches
Between-Row Spacing:	18-24 inches

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 2-4 weeks after planting, you may optionally apply a complete fertilizer, following package instructions. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Perilla can be harvested at any stage of growth. For mature leaves, it is best to wait until the plant is mature, about 2 feet tall, and leaves are full-sized. Use scissors or shears to make clean cuts just above a set of leaves or a node. Avoid overharvesting to allow the plant to continue growing. Wash the harvested leaves gently under cool water and pat them dry. Use or store in a plastic bag with a damp paper towel in the refrigerator.