Hojiso Perilla

Hojiso Perilla

SKU: HR1201
This highly ornamental shiso variety has entirely bicoloured leaves with bright leafy green above and rich burgundy beneath. All parts of the plant can be used, but the immature leaves and flowering tips are particularly tender. Read More

Exposure Full-sun

Season Warm season

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More details about Hojiso Perilla


Perilla frutescens var. crispa. This highly ornamental shiso variety has entirely bicoloured leaves with bright leafy green above and rich burgundy beneath. All parts of the plant can be used, but the immature leaves and flowering tips are particularly tender. Hojiso Perilla Shiso is s strongly flavoured herb that is much loved in Japanese and Korean cuisine. The broad, highly serrated leaves can be used to wrap bites of food. The flower tips can be added to salads or used to garnish soups. The leaves can be used to dye foods such as pickled ginger. Even the fresh seeds are edible and can be pickled. The plant is a warmth-loving annual that grows to 100cm (39") tall in the garden. In containers it may remain somewhat more compact at 40cm (16") tall.

Quick Facts:

    • Truly bicoloured leaves
    • Strongly flavoured
    • Works well in containers
    • Easy to grow

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Hojiso Perilla

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All About Hojiso Perilla

Latin

Latin
Perilla frutescens var. crispa
Family: Lamiaceae

Difficulty

Difficulty
Easy

Season & Zone

Season & Zone
Season: Warm season
Exposure: Full sun

Timing

Timing
Start indoors in early spring, a couple of weeks after the last frost date, or direct sow outdoors in late spring, once night time temperatures are steadily above 8°C (45°F).

Starting

Starting
If starting indoors, use equal parts sterilized seed starting mix to perlite. Mix well and add to seed trays with domes. Use bottom heat from a Seedling Heat Mat to maintain a soil temperature of 20°C (70°F). Seeds should germinate in 7 to 14 days. Be careful not to over-water, particularly once seeds have germinated, as the seedlings are prone to damping off. Remove the dome at germination, but maintain bottom heat until seedlings are large enough to pot on into larger containers.

Alternatively, direct sow outdoors into well-drained garden soil. Seeds should germinate in 14 to 20 days.

Growing

Growing
Shiso does best in full sun to partial shade, in fertile, well-drained soil. Allow transplants to become established, and then grow as you would basil — pinch growing tips regularly to produce bushier plants with more leaves. Water regularly, more so in hot weather. If growing in containers, mix equal parts potting soil and composted fine bark. Orchid bark works well.

Harvest

Harvest
Pick leaves as needed throughout the summer, and harvest the flowering tops in late summer. As autumn approaches, harvest the seeds for planting next spring.

Seed Info

Seed Info
Usual seed life: 1 year.

How to Grow Shiso

Step 1: Timing

Start indoors in early spring, a couple of weeks after the last frost date, or direct sow outdoors in late spring, once night time temperatures are steadily above 8°C (45°F).

Step 2: Starting

If starting indoors, use equal parts sterilized seed starting mix to perlite. Mix well and add to seed trays with domes. Use bottom heat from a Seedling Heat Mat to maintain a soil temperature of 20°C (70°F). Seeds should germinate in 7 to 14 days. Be careful not to over-water, particularly once seeds have germinated, as the seedlings are prone to damping off. Remove the dome at germination, but maintain bottom heat until seedlings are large enough to pot on into larger containers.

Alternatively, direct sow outdoors into well-drained garden soil. Seeds should germinate in 14 to 20 days.

Step 3: Growing

Shiso does best in full sun to partial shade, in fertile, well-drained soil. Allow transplants to become established, and then grow as you would basil — pinch growing tips regularly to produce bushier plants with more leaves. Water regularly, more so in hot weather. If growing in containers, mix equal parts potting soil and composted fine bark. Orchid bark works well.

Step 4: Harvest

Pick leaves as needed throughout the summer, and harvest the flowering tops in late summer. As autumn approaches, harvest the seeds for planting next spring.

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