Learn Gardening

Red shiso: How to Grow, Harvest, Fertilize, and Use Red shiso

Written By: Rob Gardener
Last Updated:

My Journey: Growing Red Shiso from Seed

As a gardener and food enthusiast, I'm always on the lookout for unique and flavorful herbs to add to my culinary repertoire. One of my favorite herbs to grow is Red Shiso, also known as Japanese Red Mint (Perilla frutescens). Not only is it a stunning addition to any garden, but its leaves also have a beautiful red color and a distinct, anise-like flavor that's perfect for adding depth to a variety of dishes.

In this article, I'll share my personal experience of growing Red Shiso from seed, from sowing the seeds to harvesting the mature plants. Whether you're a seasoned gardener or a beginner, I hope that my story will inspire and inform you on how to grow your own Red Shiso.

Sowing the Seeds

I first started growing Red Shiso from seed about three years ago, when I was experimenting with different herbs in my garden. I obtained the seeds from a reputable supplier and sowed them indoors in a warm location with plenty of light. I used a seed starting mix and kept the soil consistently moist, but not waterlogged.

It took about two weeks for the seeds to germinate, and when they did, I transplanted them into individual pots filled with a well-draining potting mix. I provided the seedlings with plenty of indirect light and kept the temperature between 65-75°F (18-24°C). This gentle warmth and light helped the seedlings to develop strong roots and a robust stem.

Transplanting and Caring for the Seedlings

After about six weeks, I was ready to transplant the seedlings into larger pots and then eventually into the garden. I chose a location with full sun and well-draining soil, which is ideal for Red Shiso. I watered the plants regularly, making sure the soil never dried out, but also not overwatering, which can lead to root rot.

As the plants grew, I pruned them regularly to encourage bushy growth and prevent them from flowering. Red Shiso can be quite invasive, so regular pruning helps to keep it under control and promotes a more manageable size.

Tips for Growing Red Shiso

Based on my experience, here are some tips for growing Red Shiso:

Harvesting and Using Red Shiso

After about three months of growth, I started harvesting my Red Shiso leaves. I pinched off the outer leaves to encourage the plant to produce new growth, and I also used scissors to snip off individual leaves for cooking.

Red Shiso leaves have a beautiful red color and a distinctive anise-like flavor, which makes them perfect for adding depth to salads, soups, and stir-fries. I've also used them in sushi and sashimi dishes, where their unique flavor pairs well with fish and other ingredients.

Conclusion

Growing Red Shiso from seed was a rewarding experience that taught me the importance of patience, care, and attention to detail. With proper care and attention, Red Shiso can thrive in a variety of conditions, making it a great choice for gardeners of all levels. Whether you're looking for a new addition to your herb garden or a unique ingredient for your cooking repertoire, I highly recommend giving Red Shiso a try.

Additional Resources

If you're interested in growing Red Shiso or learning more about this herb, here are some additional resources you might find helpful: