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Korean shiso is a warm-season annual herb that transforms a sunny garden bed into a living palette of green and purple. The leaves display a striking two-tone appearance: vivid green on top with soft purple undersides, and both the foliage and delicate flowers are edible. Ready to harvest in 70 to 79 days, this member of the mint family brings a fresh, complex flavor to Asian cuisine, with hints of basil, citrus, and mint woven through every leaf. Growing just 6 to 12 inches tall, it fits easily into gardens, containers, or herb borders while delivering the authentic taste of Korean kitchens.
Full Sun
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9-11
12in H x ?in W
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High
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The dual-colored leaves alone make Korean shiso striking enough for ornamental edging, but the flavor is where it truly shines. Fresh, bright, and subtly complex with notes of basil, citrus, and mint, this herb speaks directly to its essential role in Korean and broader Asian cooking. It matures quickly (70 to 79 days) from seed and stays compact, making it one of the easiest herbs to grow in full sun.
Korean shiso leaves and flowers are used throughout Asian cooking, particularly in Korean cuisine where the herb is prized for its fresh, aromatic quality. The leaves work beautifully as edible wraps, in salads, as garnishes, and infused into broths and sauces. The flowers add visual appeal and a subtle herbal note to plates and beverages.
No timeline data available yet for this variety.
Start seeds indoors in warm conditions 4 to 6 weeks before your last spring frost, as perilla needs warmth to germinate reliably. Keep soil consistently warm and moist until seedlings emerge.
Transplant seedlings outdoors only after all danger of frost has passed and soil has warmed thoroughly. Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days before planting in the garden.
Direct sow seeds in the garden only after soil has warmed in late spring; cold soil will delay or prevent germination.
Begin harvesting leaves once the plant is established, around 70 days after planting. Pinch or cut individual leaves from the top of the plant, or strip entire stems; the herb will branch and regrow. Both the leaves and the delicate flowers are edible and can be harvested together. Harvest in the morning when the leaves are at peak flavor and hydration.
Pinch back the growing tips early in the season to encourage a bushier plant with more branching rather than a single tall stem. Regular pinching also delays flowering slightly, which can extend the leaf harvest window.
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