Shiso Plants

Grow shiso plants for fragrance, texture and flavour

A shiso plant rewards you quickly – these vigorous growers settle beautifully in pots or open ground, giving you a steady supply of textured, fragrant leaves. As the weather warms, soft stems rise and unfurl serrated leaves that feel almost quilted to the touch. Brush past them and the scent releases instantly – green and herbal with a subtle spice beneath it.

Green shiso plants are lively and vivid in both colour and flavour. Purple shiso plants bring darker tones to the garden and striking contrast on the plate. The leaves are generous and wide enough to wrap but tender enough to tear.

Once established, shiso plants respond well to regular picking. Harvesting encourages branching, helping each plant become fuller and more productive as the season progresses. Leaves can be picked young for a softer bite or left to mature for a more pronounced character, giving you flexibility from a single plant as the season unfolds. Whether grown in raised beds, borders or containers close to the kitchen, shiso leaf plants thrive in warmth and good light.

Give your beefsteak plant the conditions it loves

Shiso is straightforward to grow, but it does have preferences. If you give your beefsteak plant warmth and good light, it will pay you back with steady growth. A sunny spot is ideal, though light shade can work, and pots are a great option if you want to keep plants close to the kitchen. Keep the compost or soil evenly moist rather than letting it swing between drought and soggy.

To keep your shiso plant leafy and generous, pinch out the growing tips as it gets going. That simple habit encourages branching and helps delay flowering, which can make leaves taste more bitter. If you want bigger leaves, don’t crowd them. Spacing helps airflow and lets each plant build a fuller canopy. Then it’s just a matter of picking little and often, so fresh shiso is always within reach.