Britton Shiso is a stunning culinary herb that transforms any garden into edible art. This two-toned perilla features deep green leaves with dusky burgundy undersides, reaching a compact 30 inches tall with a bushy, coleus-like habit. In 80 days, you'll have aromatic foliage ready for harvest, thriving in full sun across zones 6-11. The flavor is complex and earthy, with notes of star anise, mint, and cumin that make it equally at home in Korean stir-fries, Japanese pickles, Vietnamese spring rolls, or even sweet desserts.
Full Sun
Moderate
6-11
30in H x 12in W
—
High
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Britton Shiso delivers serious ornamental appeal alongside serious flavor. Those burgundy-backed leaves aren't just beautiful; they signal a plant bred specifically for kitchen gardens where appearance matters as much as taste. The versatility is genuine too: this herb works equally well in savory and sweet preparations across multiple Asian cuisines, making it far more than a one-trick botanical curiosity.
Britton Shiso works beautifully in pickles, where its aromatic compounds complement preserved vegetables. Fresh leaves serve as garnishes in Vietnamese and Thai dishes, while Japanese cooks rely on it for both flavor and visual appeal in sashimi presentations and rice dishes. The herb also shines in sweet applications, proving its versatility across the full spectrum of the kitchen.
No timeline data available yet for this variety.
Start seeds indoors 6-8 weeks before your last frost date, maintaining soil temperatures between 60 and 75 degrees Fahrenheit. Keep soil consistently moist but not waterlogged, as shiso seeds require warmth and humidity to germinate reliably.
Harden off seedlings gradually over 7-10 days before transplanting outdoors after all danger of frost has passed and soil temperatures have warmed to at least 60 degrees Fahrenheit. Space transplants 6 inches apart in rows 18 inches apart, and plant at the same depth they were growing in their containers.
Direct sow seeds outdoors after the last frost date once soil has warmed, though indoor starting typically yields more reliable results given the 80-day timeline to harvest.
Begin harvesting leaves once the plant reaches a reasonable size, typically around 80 days from seed. Pinch or cut individual leaves from the top of the plant, or harvest entire stems, removing leaves from the bottom up to encourage new growth. Harvest in the morning after dew has dried for the best flavor and texture. Continuous harvesting throughout the growing season keeps the plant productive and prevents it from becoming too woody.
Pinch out the growing tips regularly to encourage a fuller, bushier form and delay flowering, which extends the harvest period. This variety's naturally bushy habit responds well to light pruning and benefits from frequent harvesting, which keeps the plant vigorous and productive.
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