Hardiness: Shiso grows best in warm to hot climates in partial shade; it does not tolerate cold; it is not frost-hardy. Winter growing: Shiso is a tender annual that will not grow outdoors in winter. Grow plants in pots indoors in winter. Place plants in a bright window or grow under fluorescent lights. Botanical name and family: Perilla frutescens var. cripa (called shiso in Japan) is a member of the Lamiaceae—mint family.

You can start harvesting shiso leaves when the plant is 8 inches (20 cm) or taller. Snip off the leaves as and when needed. Regular harvesting will also encourage the plant to become bushier, especially if you pinch the stem tips. Culinary companions: Shiso has a distinctive taste and aroma which is a flavoring match for Japanese cuisine. Depending on the variety, the flavor may include hints of mint, cinnamon, clove, citrus, cumin, cilantro, and basil. The easiest way to tell red Perilla and purple basil apart is by looking at the leaves. In red Perilla, the leaves often have serrated edges, while purple basil has rounded ones. You can also tell them apart by taste: shiso has a unique aromatic flavor, similar to mint, with a hint of cilantro and spices like cinnamon and anise, and a bitter finish. Meanwhile, purple basil has the unmistakable taste of basil. How to grow shiso

Perilla is an upright bushy annual that can be made bushier by pinching out its growing tips. Plants grow during the warmest parts of the year and are adapted to either full sun or partial shade. Sow seed undercover in the spring, and once the seedlings are big enough to handle, transplant them to either medium-sized pots or well-worked ground located either inside a structure or outdoors in the open. You can also sow and grow outdoors in June, though the first harvests will be delayed. The main reason for buying seeds from a reputable vendor is that shiso seeds become dormant after harvesting. The dormancy period can last for up to 2 years, which means that they will not germinate if you sow them too soon. Shiso is the perfect companion for Japanese dishes. Depending on the variety, the leaves can be eaten either raw or cooked. The leaves of shiso have many health benefits. They are rich in antioxidants, calcium, iron, vitamin A and C, and omega-3 fatty acids.

Green perilla will happily grow on a windowsill indoors, providing a lovely scent. Harvest leaves for a continuous supply. Adult plants are very easy to care for, with little maintenance required. Transplanting to the garden: Transplant seedlings out to the garden after all danger of frost is past. Sow seeds indoors at any time. If sowing outdoors, Spread finely in trays ensuring plenty of cover. Ideal times to sow outdoors are from April, through to mid summertime. Soil preparation: Plant shiso in compost-rich, well-drained soil. Shiso prefers a soil pH of 5.5 to 6.5. Shiso will grow in average soil.This perennial plant can grow to a height ranging from 16 to 39 inches (40 to 100cm), producing small, inconspicuous flowers and mint-like leaves. Its foliage can vary in color, from green to red, purple, or bicolor. In fact, there are several varieties of shiso, depending on the coloration. Avoid direct sunlight until the seedlings emerge, which will take around 14-28 days at over 21 degrees celsius. Best started in pots or seed trays, providing extra warmth if required. The hardest part about growing shiso is germinating the seeds. Once you get past that first step, everything else is plain sailing. Shiso is an annual plant in temperate climates, though it’s possible to grow it indoors throughout the year. You should see the first shiso seedlings make an appearance after a week or so. Once the plants have two sets of leaves each, and outdoor temperatures stay above 45°F (7°C) during the night, you can transplant them outside. Growing shiso outdoors