Introduction & History

Green Shiso (Perilla frutescens var. crispa 'Shiso Green') is a annual leafy greens vegetable in the Lamiaceae family, growing to 60 cm tall with a 30 cm spread. Its nutritious leaves can be first harvested in approximately 50 days from sowing. Hardy in USDA zones 3-10, it thrives in full sun to partial shade with moderate watering and prefers soil pH 6.0-7.0.

History & Origin

Leafy greens have been gathered and cultivated since the dawn of agriculture. Lettuce was depicted in Egyptian tomb paintings (2680 BCE), spinach originated in ancient Persia, and countless leaf crops were independently domesticated across every inhabited continent. Green Shiso has been cultivated as a valued garden variety, selected for its green leavess and reliable performance across a range of growing conditions.

Botanical Description

Perilla frutescens var. crispa 'Shiso Green' is a annual member of Lamiaceae, forming a bushy/compact plant reaching 60 cm tall. The edible leaves are green, harvested as the primary crop. The root system is moderately spreading with fibrous roots.

Varieties & Selection

Within the Perilla genus, numerous varieties have been developed for different climates, uses, and growing conditions. Select varieties suited to your growing conditions, space, and culinary preferences. Disease-resistant varieties reduce the need for chemical intervention.

Selection Criteria

Prioritise bolt resistance for spring and summer sowings. Loose-leaf (cut-and-come-again) varieties are more productive than hearting types for small spaces. Red-leaved varieties offer higher anthocyanin content and visual appeal in salads. For winter harvesting, select cold-hardy varieties (winter lettuce, perpetual spinach, winter purslane) bred for low-light conditions.

Planting & Sowing

Grow in full sun in well-drained, fertile soil with pH 6.0-7.0. Plant both when soil reaches 15°C. Space plants 30 cm apart in rows 30 cm apart.

Climate & Hardiness

Green Shiso grows in USDA zones 3-10 and tolerates temperatures down to -2°C. Protect from hard frosts with fleece or cloches. In mild climates, autumn sowings can overwinter for early spring harvests.

Growing & Training

Green Shiso grows as a self-supporting bush and requires no special training or staking.

Group-Specific Growing Guide

Leafy greens are cool-season crops prone to bolting (premature flowering) in response to increasing day length and heat. Bolting triggers a physiological shift: the plant redirects resources from leaf production to seed formation, causing leaves to become bitter and tough. Succession sowing every 2–3 weeks extends the harvest season. Most leafy greens have shallow root systems and require consistent moisture in the top 15 cm of soil. They are among the most nutrient-dense vegetables — dark-leaved varieties (kale, spinach) are especially rich in iron, calcium, vitamin K, and folate. Cut-and-come-again harvesting (removing outer leaves while leaving the growing point) extends productive life significantly.

Watering & Feeding

Watering

Water deeply once or twice per week, allowing the top 2-3 cm of soil to dry between waterings. Increase frequency during heatwaves and fruiting. Consistent moisture prevents cracking and blossom end rot.

Feeding

Moderate to heavy feeder for leaf production. Apply nitrogen-rich fertilizer (blood meal, fish emulsion) every 2-3 weeks. Consistent nutrition prevents premature bolting.

Propagation & Seed Saving

Seed saving difficulty: easy. Follow standard seed saving protocols for Lamiaceae. Ensure proper isolation distances for cross-pollinating species.

Diseases & Pests

Common Diseases

Group Disease Reference (Leafy Green)

• Downy mildew (Bremia lactucae in lettuce) — yellow patches on upper leaves; space plants for air circulation; resistant varieties essential
• Bottom rot (Rhizoctonia solani) — rust-brown decay at base; raised beds; avoid overcrowding
• Lettuce drop (Sclerotinia sclerotiorum) — wilting and collapse; remove infected plants with surrounding soil; long rotation

Group Pest Reference

• Slugs and snails — major pest of all leafy greens; evening patrols; beer traps; iron phosphate pellets; copper tape around beds
• Aphids — stunted, curled leaves; strong water spray; biological control with lacewing larvae
• Leaf miners — serpentine tunnels in leaves; remove affected leaves; fine mesh netting prevents egg-laying

Companion Planting & Crop Rotation

Crop Rotation

Green Shiso belongs to no specific rotation group. It can be fitted into most rotation schemes flexibly. Avoid planting in the same spot annually to prevent soil-borne disease buildup.

Container Growing

Green Shiso is not ideally suited for containers due to its deep root system. If attempted, use the largest container possible (60+ cm diameter) with support.

Group Container Guide — Leafy Green

Leafy greens are the best vegetable category for container growing — shallow roots, rapid growth, and tolerance of partial shade (4+ hours of sun). Window boxes, balcony troughs, and even grow bags suit lettuce, spinach, and chard. Sow in succession every 2–3 weeks for continuous harvest. Use a moisture-retentive compost mix and water daily in warm weather — wilting causes bolting. Baby leaf mixes can be sown densely (broadcast) and cut at 8–10 cm height with scissors. A single 40×20 cm window box can provide salad leaves for 2–3 months with succession sowing.

Harvesting & Storage

Harvest Green Shiso when leavess reach full size but before over-maturity. Begin harvesting outer leaves when plants are well-established, approximately 50 days after sowing. Cut-and-come-again harvesting extends the productive period significantly.

Group Harvest Guide — Leafy Green

Harvest leafy greens in the morning when leaves are at maximum turgor (water content). Use the cut-and-come-again method: cut outer leaves 2–3 cm above the growing crown, leaving the central bud intact for regrowth. This technique extends the productive life of a single plant from one harvest to 3–5 harvests over several weeks. For head lettuce, harvest when the head feels firm when gently squeezed. Spinach bolts rapidly in warm weather — harvest promptly and succession sow for continuous supply. Immediately chill harvested greens in cold water to maintain crispness and extend shelf life.

Storage

Store Green Shiso in fresh conditions. Expected storage life: 1 weeks under optimal conditions. Wrap loosely in damp paper towels in a perforated bag in the refrigerator crisper. Use within 5-7 days.

Preservation Methods

Freezing: Blanch 2 minutes, squeeze dry, freeze in portions. Drying: Dehydrate at 46°C for 4-8 hours (crumble for seasoning). Pesto/paste: Blend with oil and freeze in ice cube trays for year-round use.

Culinary Uses & Nutrition

Raw greens provide maximum enzymes and water-soluble vitamins. Cooking reduces volume by 60-80% and makes iron and calcium more bioavailable by breaking down oxalates. Massaging kale with salt and oil breaks down tough cell walls for raw salads. Green Shiso is a versatile ingredient used across multiple cuisines.

Preserving, Succession & Planning

Freezing: Blanch 2 minutes, squeeze dry, freeze in portions. Drying: Dehydrate at 46°C for 4-8 hours (crumble for seasoning). Pesto/paste: Blend with oil and freeze in ice cube trays for year-round use.

Year-Round Growing Calendar

Maximise your productivity with Perilla frutescens var. crispa 'Shiso Green' by planning across the full year:

• Late winter (Feb–Mar): Order seeds, clean and repair equipment, plan crop rotations, start indoor sowings for warm-season crops
• Spring (Apr–May): Direct sow hardy crops, transplant indoor-started seedlings after hardening off, apply compost and mulch
• Summer (Jun–Aug): Main growing and harvesting season; succession sow for autumn; water consistently; monitor for pests
• Autumn (Sep–Nov): Harvest storage crops, sow overwintering varieties, clear spent plants, incorporate green manures
• Winter (Dec–Jan): Process and store harvests, plan next season, maintain tools, order seed catalogues

Frequently Asked Questions

Seasonal Care Calendar