Red Shiso Seeds – Red Perilla / Purple Mint (Perilla frutescens), Culinary Herb for Sushi & Salads, 80–85 Days

Japan’s Essential Culinary Herb — Spicy, Aromatic, and Strikingly Beautiful

Red Shiso (Perilla frutescens var. crispa), also known as Red Perilla, Beefsteak Plant, and Purple Mint, is one of the most widely used herbs in Japanese, Korean, and Vietnamese cooking — prized for its deeply distinctive cinnamon/clove aroma with a hint of cumin spiciness that no other herb quite replicates. Deep purple-red leaves make this variety as ornamental as it is functional: use the large leaves as fragrant sushi wraps, scatter over salads and soups, or dry and grind into a seasoning. Rich in minerals, vitamins, and known for antibacterial properties, shiso is also a classic companion to raw fish — helping preserve and complement sashimi and sushi. Ready in 80–85 days.

Highlights

• Deep purple-red leaves; distinctive cinnamon/clove/cumin aroma
• Rich in vitamins and minerals; antibacterial properties
• Annual herb; 80–85 days to harvest; often self-seeds
• Full sun to partial shade; drought-tolerant; great in containers
• ~100 seeds/small packet | ~300 seeds/packet | ~3,500 seeds/5g | ~19,600 seeds/oz

Asian Names

• Japan: aka jiso, aka shiso, oba | China: gee so, zi su
• Korea: kkaennip, kkaennip namul | Vietnam: rau tia to, tia to

In the Kitchen

Use whole large leaves as wraps for sushi, onigiri, and grilled meats. Chiffonade into salads and cold noodles. Add to miso soup and ramen as a fragrant garnish. Pickle leaves in umeboshi brine for a classic Japanese condiment (yukari). Dry and grind into a shiso powder for seasoning rice and noodles. The small flower spikes are edible — excellent as a garnish on soups and raw fish plates.

Growing Guide

• Direct sow after last frost in well-drained soil; or start indoors 4–6 weeks before last frost
• Germination: 7–21 days; seeds require light — do not cover; tamp gently and keep moist
• Thin to 6–12" apart; pinch stem tips frequently to keep plants bushy and delay flowering
• Light: At least 5 hours of direct sun; tolerates partial shade
• Soil: Dry to average, well-drained; drought-tolerant once established
• Harvest: Leaves at any stage; smaller leaves are most tender; often self-seeds for next year
• Save seed: Shake seed heads into a paper bag in late summer/early fall; store in an airtight container in a cool, dry place