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Green Ohba shiso is a Japanese herb that brings authentic flavor to your kitchen while thriving as a warm-season annual in zones 9-11. Unlike many shiso varieties that display red undersides, this cultivar of Perilla frutescens var crispa grows broad, flat green leaves from a bushy 24-36 inch plant, reaching harvest maturity in just 60-69 days. Full of bright flavor and deeply rooted in traditional Japanese cooking, it's nutritious enough to have earned a place in Eastern medicine for centuries. Plant it in full sun with moderate water and slightly acidic to neutral soil (6.0-7.0 pH), spacing plants 12 inches apart once the soil warms above 60°F.
Full Sun
Moderate
9-11
36in H x ?in W
—
High
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Green Ohba's clean green foliage and broad, flat leaf structure set it apart from red-tinged shiso cousins, giving it a distinctive appearance in the garden. The rapid 60-69 day harvest window means you're picking fresh leaves for cooking within two months of germination. Its reputation in Eastern medicine and traditional Japanese kitchens speaks to both nutritional depth and culinary versatility that most gardeners underestimate.
Green Ohba shiso leaves work beautifully in Japanese dishes where their bright flavor is essential: wrapping sushi and sashimi, garnishing soups and rice bowls, and flavoring pickles. The leaves bring an herbaceous, slightly spicy note to summer rolls and Asian noodle dishes. Fresh leaves can also be used in teas or as a distinctive garnish that adds both visual interest and authentic flavor to contemporary cooking.
No timeline data available yet for this variety.
Start seeds indoors 4-6 weeks before your last frost date in temperatures between 60-75°F. Keep soil consistently moist but not soggy, and provide bright light once seedlings emerge.
Transplant outdoors after all frost danger has passed and soil temperature reaches at least 60°F. Harden off seedlings gradually over 7-10 days before moving them to their final garden location. Space plants 12 inches apart.
Begin harvesting Green Ohba leaves 60-69 days after planting once plants are well-established and producing full-sized foliage. Pinch or cut individual leaves from the stem, starting with outer leaves and working inward to encourage continued growth. Harvest in the morning after dew dries for the brightest flavor. Continue harvesting throughout the growing season; the more you pick, the bushier the plant becomes.
Pinch back growing tips when plants reach 6-8 inches tall to encourage bushier growth and prevent early flowering. Regular harvesting of outer leaves throughout the season naturally maintains a compact, productive bush shape.
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