Shiso, also known as perilla or Japanese basil, is an aromatic herb widely used in Asian cuisine. This guide will walk you through the process of growing this flavorful and healthy herb right in your own home.
What is Shiso?
Shiso (Perilla frutescens) is an annual plant in the mint family, native to China, Myanmar, and the Himalayan region. In Japan, it’s called “shiso,” while in Western countries, it’s often referred to as “perilla.”
There are two main varieties of shiso:
- Green shiso: With green leaves, commonly used as a garnish or wrap
- Red shiso: Featuring purple-red leaves, often used to color pickled plums
Benefits of Growing Shiso at Home
Growing shiso from seed or seedlings at home offers several advantages:
- Fresh herbs on demand
- Control over growing conditions
- Cost-effective compared to store-bought herbs
- Opportunity to try different varieties
How to Grow Shiso
Preparing for Planting
To start growing shiso, you’ll need:
- Shiso seeds or seedlings
- Well-draining potting soil
- Containers with drainage holes (at least 8 inches deep)
- Sunlight or grow lights
- Water
Planting Shiso
- Sowing seeds: Plant seeds 1/4 inch deep in moist soil. Shiso seeds need light to germinate, so don’t cover them completely.
- Transplanting seedlings: If using seedlings, plant them at the same depth they were growing in their original container.
- Spacing: Space plants about 12 inches apart to allow for growth.
Care and Maintenance
- Sunlight: Shiso prefers full sun but can tolerate partial shade. Aim for at least 6 hours of direct sunlight daily.
- Watering: Keep the soil consistently moist but not waterlogged. Water when the top inch of soil feels dry.
- Fertilizing: Feed your shiso plants with a balanced, water-soluble fertilizer every 4-6 weeks during the growing season.
- Pruning: Pinch off the growing tips when plants reach 6-8 inches tall to encourage bushier growth.
Harvesting Shiso
You can start harvesting shiso leaves when the plant reaches about 6 inches in height. Here’s how:
- Pick individual leaves as needed, starting from the bottom of the plant.
- For larger harvests, cut stems back to about 2 inches above the soil.
- Harvest regularly to promote continued growth and prevent flowering.
Common Problems and Solutions
While shiso is relatively easy to grow, it can face some issues:
- Pest problems: Watch out for aphids and spider mites. Treat with insecticidal soap if necessary.
- Fungal diseases: Avoid overhead watering to prevent fungal growth on leaves.
- Bolting: Remove flower stalks promptly to extend the harvest season.
Using Shiso in Your Kitchen
Shiso adds a unique flavor to many dishes. Try these ideas:
- Wrap sashimi or grilled meats in shiso leaves
- Add chopped shiso to salads or sandwiches
- Use as a garnish for soups or noodle dishes
- Infuse drinks or make shiso tea
Growing shiso at home can be a rewarding experience, providing you with fresh, flavorful herbs for your culinary adventures. With proper care, you’ll enjoy a bountiful harvest of this versatile herb throughout the growing season.
Remember, while growing shiso from seed can be fun and rewarding, it may be easier for beginners to start with seedlings. Happy gardening!
