Red Shiso

Perilla (shiso) prefers well-drained, fertile soil that is rich in organic matter. It thrives in soil with a slightly acidic to neutral pH (around 5.5 to 7.0). Consistent moisture is important, but the soil shouldn’t be soggy—good drainage is key to preventing root rot. Adding compost or aged manure helps support healthy growth.

To sow perilla seeds, start indoors 4–6 weeks before the last frost or direct sow (preferred) after danger of frost has passed. Lightly press seeds into the soil surface—they need light to germinate—and keep the soil moist. Germination typically takes 7–14 days. Thin or transplant seedlings to about 12 inches apart once they’re a few inches tall.

To transplant perilla, harden off seedlings, then plant them 12–18 inches apart in well-drained soil. Gently place each seedling at the same depth as in its container, firm the soil, and water well. Keep soil consistently moist until established.

Insect Pests

Although generally healthy and easy to grow, perilla can be affected by insects such as aphids, flea beetles, whiteflies, and spider mites. Regular inspection and natural controls like neem oil or insecticidal soap can help manage them.

Diseases & Other Problems

Perilla can be affected by diseases like powdery mildew, leaf spot, and root rot (from poor drainage). Ensuring good air circulation, well-drained soil, and avoiding overhead watering can help prevent these issues.

Harvest perilla by snipping leaves as needed once the plant is about 8–10 inches tall. For best flavor, pick in the morning. To store, wrap fresh leaves in a damp paper towel and place them in a plastic bag in the fridge for up to a week. Leaves can also be air-dried or frozen for longer storage.

CONSIDERATIONS:

Perilla is primarily an outcrossing plant, meaning it tends to cross-pollinate with others via insects. However, it can also self-pollinate to some extent. For seed saving, it is best separate varieties to prevent cross-pollination.

HARVESTING SEED:

Harvest perilla seeds by letting the flower spikes dry on the plant. Once the seed heads turn brown and brittle, cut them off and place them in a paper bag. Shake the heads to release the seeds, then store them in a cool, dry place.

SEED LONGETIVITY:

Perilla seeds remain viable for about 2 to 3 years if stored in a cool, dry, and dark place.