How to grow Shiso (Perilla) in Australia
Shiso, or perilla (Perilla frutescens), is a leafy summer herb from the mint family that is used widely in Japanese, Korean and Vietnamese cooking. There are green and purple-red leaved types, with a flavour often described as a mix of mint, basil and cumin. It grows easily in warm weather and self-seeds freely.
📖 Our full guide: How to Grow Shiso (Perilla) in Australia
At a glance
When to sow by region
| Region | When to sow | Regional note |
|---|---|---|
| South East Queensland | September to March | |
| Northern Rivers NSW | September to March | |
| Sydney & Coastal NSW | October to January | Sow Oct to Jan once the soil is warm. Frost tender, and late sowings bolt as the days shorten. |
| Melbourne & Victoria | October to December | Frost tender annual. Sow from October to December once the soil reaches 20°C. Plants die in the autumn frosts, so the season is narrow. |
| Adelaide & SA | October and November | Sow Oct to Nov after frost as a summer annual. Afternoon shade and steady water carry it through heatwaves. |
| Perth & WA | September and October | Sow Sep to Oct. Grows across the warm coast and plain with water and afternoon shade, not just coastal pockets. Skip cold Hills pockets. |
| Tasmania | November and December | Marginal. Sow Nov to Dec in the warmest corner or under cover. Very narrow window. |
| Canberra & ACT | November and December | Grow as a summer annual like basil. Sow Nov to Dec after the last frost in early November; dies at the first autumn frost. |
| North Queensland | September to March | Wet season. Shiso (Japanese perilla) is tropical Asian herb; thrives in heat and humidity. |
| Darwin & Top End | September to March | Wet season. Shiso (Japanese perilla) is tropical Asian herb; thrives in heat and humidity. |
Where to plant
Shiso likes moist, fertile, well-drained soil in full sun or part shade. In hot inland and southern summers, afternoon shade and steady water keep the leaves tender and slow down flowering.
It is a frost-tender annual, so it is grown through the warm months in most of Australia and dies at the first frost.
- South East Queensland, the Northern Rivers, North Queensland and Darwin: sow from September to March. It thrives in heat and humidity.
- Sydney: sow from October to January once the soil is warm. Late sowings flower early as the days shorten.
- Melbourne and Canberra: sow after frost, from October to December in Melbourne and in November and December in Canberra. The season is short.
- Adelaide and Perth: sow in spring (October and November in Adelaide, September and October in Perth), with afternoon shade and deep watering in heatwaves.
- Hobart: marginal. Sow in November or December in the warmest corner or under cover.
Choosing a variety
- Green shiso (aojiso) is the type most used fresh in Japanese cooking, with sushi, sashimi and salads.
- Red or purple shiso (akajiso) is used to colour and flavour pickles such as umeboshi, and for drinks.
- Korean perilla (kkaennip) has larger, rounder leaves, used for wraps and pickles.
How to plant
- Sow seed in spring after the last frost, once the soil is warm.
- Sow on the surface of moist seed-raising mix or soil and press it in, or cover it very lightly, because the seed needs light to germinate.
- Keep the surface moist. Germination is slow and uneven, taking one to three weeks. Seed that has been kept cold, for example in the fridge for a week before sowing, often germinates better.
- Thin or transplant seedlings to about 15 to 30 cm apart.
Watering and feeding
Keep the soil evenly moist. Dry soil makes the leaves tough and the plant flower sooner.
A light liquid feed every few weeks keeps leafy growth coming, but avoid heavy feeding.
Pruning and care through the year
- Pinch out the growing tips regularly to keep the plants bushy.
- Pinch off flower spikes as they appear to keep the plant producing leaves. Flowering speeds up as the days shorten in late summer and autumn.
- Shiso self-seeds freely. Leave a few flower spikes to self-sow if you want it back next year, or remove them all to stop it spreading.
Harvesting
Start picking leaves once the plants are well established, from about seven weeks after sowing. Pick from the top to keep the plant bushy and delay flowering. The young flower spikes and seed pods can also be eaten.
Leaves wilt quickly. Keep them in the fridge with the stems in a glass of water, or wrapped in a damp paper towel, and use them within a few days.
Growing in pots
Shiso grows well in a pot at least 20 cm wide with a good potting mix. Keep it moist and in sun or part shade, and pinch it often.
Using it
Use green leaves fresh with sushi and sashimi, shredded into salads, noodles and rice, or wrapped around grilled meat. Fry whole leaves in tempura batter. Red shiso colours and flavours pickles and can be steeped to make a bright pink drink.
Saving seed
Let a few plants flower at the end of summer. When the seed spikes turn brown and dry, cut them, dry them in a paper bag and rub out the small seeds. Store them somewhere cool; seed stored cold tends to germinate better.
Companion planting
Shiso enjoys the same warm-season conditions as summer fruiting crops and can fill gaps around them.
Good companions
Pests and diseases
Shiso is usually trouble free. Soft, lush growth can attract sap-sucking insects.
Pests to watch for
- Aphids Clusters of small insects under the leaves and on shoot tips. Hose them off or squash them.
- Caterpillars Chewed holes in the leaves in summer.
Diseases to watch for
- Downy mildew Yellow patches on top of the leaves with grey fuzz underneath in humid weather. Space plants and water the soil, not the leaves.
Common questions
What does shiso taste like?
Shiso has a fresh, aromatic flavour often described as a mix of mint, basil and cumin. Green and red types differ a little, and red shiso is mostly used for pickling and colour.
Why won't my shiso seeds germinate?
The seed needs light, so sow it on the surface and barely cover it. It is also slow and uneven, taking up to three weeks, and germinates better after being kept cold. Keep the surface moist and the soil warm.
When should I plant shiso in Australia?
In spring and summer once frost has passed and the soil is warm: September to March in Queensland and the tropics, and from October to December in most southern areas. Pick your region at the top of the page for the months.
Is shiso the same as perilla?
Yes. Shiso is the Japanese name for Perilla frutescens. Korean perilla is the same species with larger, rounder leaves and a slightly different flavour.
Does shiso come back every year?
Shiso is an annual and dies at the end of summer or with the first frost. It self-seeds freely, though, so new plants often come up in the same spot the next spring.
Why is my shiso flowering?
Shorter days in late summer and autumn, heat and dry soil all trigger flowering. Pinch off the flower spikes and keep it watered to extend the leaf harvest.
Sources we checked: RHS: Perilla frutescens var. crispa; Johnny's Selected Seeds: Shiso key growing information.