How to Grow Shiso (Perilla) in Australia
A warm-season herb crop for the home garden
Growing your own Shiso (Perilla) is one of the more satisfying things you can do in an Australian backyard. It is rated beginner to grow. Saves ~$3-6/week, specialty herb rarely found in Australian supermarkets; grows readily in SEQ.
This guide covers when to plant Shiso (Perilla) in your region, the position and soil it likes, how to sow and space it, day-to-day care, the pests and diseases to watch, and how to harvest and store your crop.
When to Plant in Your Region
Shiso (Perilla) is a warm-season crop, frost-tender and needs a frost-free run. In subtropical South-East Queensland it is sown in September, October, November, December, January, February and March. Timing shifts with your climate, so choose your region below for a local calendar.
Position and Soil
Give Shiso (Perilla) part sun to light shade. It does best in free-draining soil with a pH around 5.5 to 7. Dig through plenty of compost before planting, and mulch to hold moisture and keep weeds down. It grows happily in a pot of 20cm+, which makes it a fine choice for balconies and courtyards.
Sowing and Spacing
Sow seed on the surface, barely covered. Thin or space plants to about 30 cm apart. Seedlings usually appear in around 10 days, fastest when the soil is between 18 and 28 degrees.
Japanese herb with anise-mint flavour. Red and green varieties. Self-seeds freely. Pick leaves young for sashimi and salads.
Care
Water consistently, roughly 4 L per plant every 2 days in warm weather, less in cool or wet spells. Feed every few weeks through the growing season with a balanced organic fertiliser, and keep mulch topped up.
Pests and Diseases
Keep an eye out for Aphids. The main diseases to watch are Downy mildew. Good spacing, watering at the base rather than over the leaves, and crop rotation prevent most problems. See our Pest and Disease Guide to identify and fix any issue.
Harvesting and Storage
Shiso (Perilla) is typically ready to harvest in roughly 7 weeks. Fridge with stems in water, up to 5 days.
In the Kitchen
In the kitchen, shiso (perilla) is good wrapped around sushi and sashimi, torn into Japanese salads and cold soba, added to tempura batter and made into shiso syrup for drinks. Nutritionally: essential Japanese culinary herb and contains antioxidants and antimicrobials.
Companion Planting
Shiso (Perilla) grows well alongside Eggplant and Tomato. Our Companion Planting Guide has the full pairings.
Track Your Shiso (Perilla) Growing
Add shiso (perilla) to your garden in the Planting Season app and get reminders for planting, care and harvest, tuned to your region.
Open the App →Frequently Asked Questions
When should I plant Shiso (Perilla) in Australia?
Shiso (Perilla) is a warm-season crop. In subtropical regions like South-East Queensland it is sown in September, October, November, December, January, February and March. Timing changes with your climate, so use the calendar above for your region.
How long does Shiso (Perilla) take to grow?
Shiso (Perilla) is generally ready to harvest in roughly 7 weeks.
Can I grow Shiso (Perilla) in a pot?
Yes. Shiso (Perilla) grows well in a container of 20cm+ with free-draining mix and regular watering.
How much sun does Shiso (Perilla) need?
Give it part sun to light shade for the healthiest growth and best harvest.
See also: Shiso (Perilla) in the Plant Library
