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Green Shiso is a warm-season annual herb from the Lamiaceae family that brings vibrant Asian culinary tradition into your garden. This heirloom variety of Perilla frutescens var. crispa develops glossy, textured leaves reminiscent of basil, ready to harvest in 60 to 69 days. Growing in zones 10 to 11 under full sun, it's known as Perilla Mint or Kkaenip in its native cuisines, offering a distinctive citrusy and minty flavor with subtle notes of clove and anise that sets it apart from its purple shiso cousins.
Full Sun
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10-11
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Green Shiso produces distinctly glossy leaves with a complex flavor profile that layers citrus, mint, clove, and anise into a single aromatic bite. Unlike the heavier red shiso varieties, this green form brings brightness and a lighter herbaceous quality to dishes, making it versatile across multiple Asian cooking traditions. The beefsteak-type leaf structure provides substantial material for both fresh use and cooking applications, and the relatively quick 60 to 69 day harvest window means you can enjoy fresh leaves well within a single growing season.
Green Shiso serves as a fresh culinary herb across multiple Asian cooking traditions. Use the glossy leaves as aromatic garnishes for sushi and sashimi, tear them into salads for a citrusy kick, or grill them whole as part of Korean barbecue spreads. The leaves work beautifully in tempura batters, infused into vinegars, or fermented into condiments. Fresh leaves add complexity to rice dishes, soups, and cocktails, while their substantial texture holds up well to cooking applications beyond simple garnishing.
No timeline data available yet for this variety.
Start Green Shiso indoors 6 to 8 weeks before your last frost date, as this warm-season annual needs heat to germinate reliably. Keep soil temperatures between 70 and 80 degrees Fahrenheit for best germination. Transplant seedlings outdoors only after all frost danger has passed and soil has warmed thoroughly.
Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days. Transplant into garden beds only when soil temperatures consistently exceed 60 degrees Fahrenheit, ideally waiting until conditions are much warmer (70 degrees or above) since this variety is sensitive to cold. Space plants 12 to 18 inches apart to allow room for bushy development.
Begin harvesting Green Shiso leaves once the plant has developed several sets of true leaves, typically around 60 to 69 days from planting. Pinch or cut individual leaves from the top of stems, working from the outside of the plant inward; this encourages continued branching and productivity. Harvest in the early morning after dew dries for optimal flavor and freshness. The glossy leaves are ready to use at any stage, though younger leaves tend to be more tender and delicate in flavor.
Pinch back the growing tips of young plants regularly to encourage bushier, fuller growth rather than tall, lanky stems. This pruning habit also provides fresh leaves for harvest earlier in the season and extends productivity throughout the growing period.
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“Green Shiso carries deep roots in Asian culinary traditions, particularly in Japanese and Korean cooking where it's been cultivated for centuries under various regional names including Kkaenip in Korean cuisine. This heirloom variety represents the green-leafed form of Perilla, distinguished from the more commonly found purple shiso varieties. The seed is non-GMO and preserved through traditional heirloom seed lines, maintaining the authentic flavor profile and leaf characteristics that made it essential in Asian kitchens for generations.”