Green and Red Shiso Perilla is a stunning dual-colored herb that brings both visual drama and culinary complexity to the garden. This cultivar of Perilla frutescens displays vibrant green and deep red foliage on the same plant, reaching a compact 18 inches tall with a bushy, ornamental habit. Prized across Asian cuisines for its distinctive anise-like aroma and complex flavor profile, shiso is equally at home in a culinary herb garden or grown purely for its striking appearance. Direct sow or start indoors in spring after frost danger passes, and you'll have a productive, full-sun plant ready to harvest leaves throughout the growing season.
Full Sun
Moderate
10-11
18in H x ?in W
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High
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The dual-colored foliage of green and red leaves on a single compact plant makes this variety as beautiful as it is flavorful. The leaves carry a distinctly aromatic, complex taste that works in Japanese, Vietnamese, and Korean kitchens alike. You can grow it from seed outdoors just 1 to 2 weeks after your last frost, pressing seeds directly into the soil surface, making it one of the easiest herbs to establish in a sunny bed.
Fresh shiso leaves are most commonly used as a garnish and flavor component in sushi and sashimi preparations. They're also pickled for condiments, steeped for tea, used in cocktails for their aromatic qualities, and added fresh to salads and noodle dishes. The leaves can be used raw to wrap food or cooked gently into broths and braises, where their anise-forward flavor becomes more subtle and integrated.
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Start seeds indoors 4 to 6 weeks before your average last frost date. Sow seeds by pressing them into the soil surface without covering, as they benefit from light exposure. Keep soil temperatures at 65 to 75 degrees Fahrenheit for reliable germination. Transplant seedlings outdoors after hardening off once soil has warmed and all frost danger has passed.
Transplant seedlings outdoors 4 to 6 weeks after starting them indoors, or after your average last frost date when soil temperature reaches at least 65 degrees Fahrenheit. Space plants 12 inches apart in rows that are also 12 inches apart. Handle seedlings gently to avoid damaging the roots, and water well after transplanting to settle the soil.
Direct sow seeds outdoors 1 to 2 weeks after your average last frost date, when soil temperature is between 65 and 75 degrees Fahrenheit. Press seeds into the soil surface without covering them. Keep the seeded area consistently moist until seedlings emerge.
Begin harvesting leaves once the plant has established several sets of true leaves, typically 4 to 6 weeks after transplanting. Pinch off individual leaves from the top of the plant, or cut small sprigs with scissors. Young, tender leaves have the most delicate flavor; harvest in the morning after dew dries but before the day becomes hot. Continue harvesting regularly throughout the growing season to maintain plant productivity and prevent flowering.
Pinch back the growing tips early in the season to encourage branching and a bushier, more productive plant. Regularly harvest leaves from the top of the plant throughout the growing season, which naturally promotes a fuller shape and delays flowering. Remove any flower buds as they appear to extend the leaf harvest window.
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