RED SHISO (PERILLA) Herb Seeds
Botanical Name: Perilla frutescens
- Aromatic annual herb with red serrated leaves and a refreshing flavour.
- Popular in Japanese and Korean cooking for pickling, garnishes, and sushi.
- Leaves offer a complex blend of citrus, mint, clove, and anise notes.
- Used fresh or pickled, and often as a colourful alternative to seaweed.
- Suitable for garden beds or pots in sunny or part-shaded areas.
Plant Details
- Plant Type: Annual herb
- Plant Height: 30–60 cm
Sowing Information
- Germination: 14–21 days at 19–21°C
- Depth: Sow 1 mm deep
- Position: Full sun to partial shade
- Sow Where: Direct sow into garden beds or containers
- Soil Type: Rich, well-drained soil
- Spacing: 30 cm between plants
Growing Tips
- Water regularly to maintain even soil moisture, especially during dry periods.
- Protect plants from frost and cold weather.
- Harvest young leaves for the best texture and flavour.
- Mulch to retain moisture and suppress weeds.
Harvest
Harvest 70–80 days after sowing. Pick leaves as needed for fresh use or drying.
When to Sow Red Shiso in New Zealand
| Region | Best Planting Time | Sowing Tips |
|---|---|---|
| North Island (Auckland, Waikato, Bay of Plenty) | October – February | Sow in spring once the soil has warmed. Provide regular moisture and partial shade during hot spells. |
| North Island (Wellington, Taranaki, Hawke’s Bay) | October – January | Start indoors in cooler areas. Transplant after risk of frost passes. |
| South Island (Nelson, Marlborough, Canterbury) | November – December | Direct sow after frost. Use cloches or row covers in early growth stages if needed. |
| South Island (Otago, Southland) | Late November – December | Best grown in pots for mobility. Place in a sheltered, sunny position. |
Click here to find out more information about growing shiso as a herb and microgreens.
