Perilla Shiso Green Microgreens Seeds

🌿 Green Shiso 🌱 Premium Seeds 🇮🇹 Origin: Italy 🚚 EU Delivery 2–5 days 🌿 Flavour Mint · Basil · Anise ✂️ Harvest 14–21 days 💡 Difficulty Intermediate An aromatic gem from the ancient kitchens of East Asia — Green Shiso (Perilla frutescens var. crispa), also known as Japanese Basil or Perilla Mint, produces bright, frilly green leaves with one of the most complex and captivating flavour profiles in the world of microgreens. Grown from premium Italian-origin seeds, it delivers an extraordinary blend of mint, basil, and anise with warm cinnamon undertones — a signature ingredient that sets professional kitchens apart. Description How to Grow Health Benefits Culinary Uses FAQ Where Ancient Asian Tradition Meets Modern European Kitchens Green Shiso — botanically Perilla frutescens var. crispa — is not simply a microgreen; it is a centuries-old culinary tradition compressed into a tiny, intensely aromatic seedling. In Japan, shiso has been cultivated since the Nara period (8th century AD), used in temple gardens, served alongside sashimi, and integrated into the very fabric of Japanese food culture. In Korea it is called kkaennip, prized as banchan alongside grilled meats. Today, its sophisticated flavour has captured the attention of European chefs, mixologists, and health-conscious home cooks alike. As a microgreen, Green Shiso produces luminous, slightly frilly leaves of vivid green on slender pale stems, harvested at the cotyledon or first true-leaf stage. The flavour at this stage is intensely aromatic and multi-layered — simultaneously minty, basil-like, and anise-forward, with warm hints of cinnamon and a clean, refreshing citrus finish. This complexity is virtually impossible to replicate with any other single ingredient, making Green Shiso microgreens irreplaceable in the kitchens of those who discover it. Grown from premium Italian-origin seeds, our Perilla Shiso Green selection delivers consistent germination, healthy vigorous growth, and the full aromatic intensity this variety is celebrated for across two continents of cuisine. 🇯🇵 Japanese Heritage In Japan, green shiso (Ao Shiso) is one of the most versatile culinary herbs — eaten raw, used as sushi wraps, infused into tempura batter, shredded over cold noodles, and blended into dressings. Its name is linked to the Japanese concept of balance and aromatic harmony. 🌍 Global Culinary Rise Once an exclusively Asian staple, Green Shiso has earned a permanent place on European and North American tasting menus. Its complex flavour bridges Asian and Western culinary traditions, making it a favourite of Michelin-starred restaurants and home cooks seeking something genuinely distinctive. 🌍 Seed Origin Italy 🇮🇹 🎨 Appearance Bright green, frilly serrated leaves 🌿 Flavour Mint · Basil · Anise · Cinnamon 📅 Harvest 14–21 days (true leaf stage) 🌱 Germination Rate ≥ 85% 🌿 Seeds Untreated, premium grade 📋 Product Specifications Botanical Name Perilla frutescens var. crispa Common Names Green Shiso, Japanese Basil, Perilla Mint, Beefsteak Plant, Ao Shiso Plant Family Lamiaceae (Mint family) Seed Origin Italy 🇮🇹 Seed Type Untreated, premium grade Germination Rate ≥ 85% Days to Germination 5–10 days Harvest Window 14–21 days (cotyledon to true leaf stage) Seeding Rate ~2–3 g per standard tray (10×20 cm) Growing Medium Peat / seed compost / coconut coir (no hydroponics) Fertilisation Not required at microgreen stage Flavour Profile Mint, basil, anise, cinnamon — complex and deeply aromatic Difficulty Level Intermediate Available Sizes 10 g / 50 g / 250 g Ω-3 Omega-3 ALA Plant-based source A · C · K Key Vitamins + B1, B2, folate Rosmarinic Acid Powerful antioxidant Ca · Fe Calcium & Iron + K, P, Mg How to Grow Green Shiso Perilla Microgreens Green Shiso microgreens are an intermediate-level grow with a few distinct quirks compared to more common varieties. Understanding these from the outset — particularly around seed handling and moisture management — will set you up for a fragrant, flavour-packed harvest in under three weeks. 🌡️ Temperature 20–25 °C Germination & growth 💧 Pre-Soak 2–4 hours Optional — brief only 🌑 Blackout Phase 3–5 Days Warm & humid ☀️ Light Needed 6–10 h/day After sprouts emerge ✂️ Harvest Window 14–21 Days True leaf stage ❄️ Storage 5–7 Days Refrigerated, sealed Step-by-Step Growing Guide 1 Seed Storage — Keep Cool Before Sowing For best germination results, store your shiso seeds in the refrigerator (5–8 °C) until you're ready to sow. Perilla seeds are sensitive to heat during storage — cool conditions significantly improve germination consistency and vigour. 2 Optional Pre-Soak (Brief) A brief soak of 2–4 hours in clean, room-temperature water can give germination a gentle boost. Do not soak longer — shiso seeds are small and delicate, and extended soaking can damage them. Drain well and sow immediately after soaking. 3 Prepare Your Growing Medium Fill a shallow tray with ~2–3 cm of peat-based seed compost or coconut coir, pre-moistened but not waterlogged. Press the surface lightly flat. Shiso thrives in a soil-based medium — hydroponics is not recommended as moisture balance is critical for this variety. 4 Sow the Seeds Scatter seeds thinly and as evenly as possible — approximately 2–3 g per standard tray. Press gently into the soil surface. Cover with an extremely thin layer of compost or fine vermiculite — just enough to ensure soil contact. Shiso seeds need some light to germinate, so do not bury them deeply. 5 Blackout Phase — Warmth and Humidity Cover with a second tray and keep in a warm spot (20–25 °C) for 3–5 days. Mist lightly if the surface begins to dry. Once the majority of seeds have sprouted and seedlings push up the cover tray, the blackout phase is complete. 6 Move to Light Remove the cover and position under grow lights or in a bright window receiving indirect light for 6–10 hours daily. Avoid harsh direct afternoon sun — shiso prefers bright but diffused light, which produces more tender, aromatic leaves. 7 Water from the Bottom Only This is the most important care rule for shiso microgreens. Always water from the bottom by placing the tray in a shallow dish of water for 10–15 minutes. Top watering causes moisture to sit on the leaves, greatly increasing the risk of mould, which can destroy an entire crop. 8 Harvest at True Leaf Stage Shiso microgreens are at their most aromatic when the first true leaves have just opened — typically at 14–21 days. Cut just above the soil line with clean scissors. Both the leaves and stems are edible. Use immediately after harvest for maximum flavour and aroma. ✅ Pro Grower's Tip The single most common mistake with shiso microgreens is overwatering from the top. Switch entirely to bottom watering from day one, and you will eliminate mould risk almost completely. Air circulation also matters — a gentle fan for 1–2 hours per day keeps the canopy dry and supports strong stem development. ⚠️ Seed Storage Note Unlike many microgreen seeds, shiso seeds have a short viability window — they are best used within one year of harvest and should be stored cool (5–8 °C) in a sealed, dry container away from light. Poor storage is the leading cause of low germination rates in this variety. Our Italian-origin seeds are packed fresh and tested before dispatch. An Ancient Herb with Modern Nutritional Science Behind It Traditional Chinese and Japanese medicine have valued Perilla for over 2,000 years for its powerful therapeutic properties — and modern nutritional research has confirmed what Asian healers always knew. Green Shiso microgreens are remarkably nutrient-dense, offering a unique combination of plant-based Omega-3 fatty acids, powerful antioxidants, and anti-inflammatory compounds found in very few other microgreen varieties. 🧠 Brain & Cognitive Health One of the few microgreens to contain Omega-3 ALA (alpha-linolenic acid) — a plant-based essential fatty acid that supports neurological function, memory, and cognitive clarity. Particularly valuable for plant-based diets. 🛡️ Anti-Inflammatory Action Rich in rosmarinic acid and luteolin — two of the most extensively studied natural anti-inflammatory compounds. Regular consumption may help reduce systemic inflammation associated with conditions like arthritis, eczema, and asthma. ❤️ Cardiovascular Support The combination of Omega-3 ALA and antioxidant polyphenols supports healthy circulation, contributes to cholesterol balance, and protects arterial walls from oxidative damage — promoting long-term heart health. 🌿 Immune System Boost Perillaldehyde — the essential oil responsible for shiso's distinctive aroma — has demonstrated significant antimicrobial and antiviral properties in research settings, supporting the body's natural defences throughout the year. 🦷 Bone & Dental Health Exceptional content of Vitamin K and Calcium — two nutrients that work in concert for bone mineralisation and density. Vitamin K also plays a critical role in blood clotting and wound healing. 🔬 Antioxidant Powerhouse Rosmarinic acid, apigenin, and luteolin give Green Shiso one of the highest antioxidant profiles of any culinary herb. These compounds protect cells from free radical damage and may help lower the risk of chronic disease. 🧬 Full Nutritional Profile Vitamins A (beta-carotene), B1 (Thiamine), B2 (Riboflavin), Folate (B9), C, K Minerals Calcium (Ca), Iron (Fe), Potassium (K), Phosphorus (P), Magnesium (Mg) Essential Fatty Acids Omega-3 ALA (alpha-linolenic acid) — rare in microgreens Key Antioxidants Rosmarinic acid, Luteolin, Apigenin, Chrysoeriol Essential Oils Perillaldehyde (primary aromatic compound, antimicrobial properties) Fibre Dietary fibre supporting digestive health Traditional Uses Anti-allergic, anti-inflammatory, digestive support, respiratory wellness 🌿 Note on Omega-3 Green Shiso seeds (when pressed for oil) contain one of the highest concentrations of plant-based Omega-3 ALA found in any seed oil — comparable to flaxseed. While microgreens contain this in smaller quantities than the oil, they remain one of very few culinary herbs offering a meaningful plant-based Omega-3 contribution alongside their flavour. The Flavour Bridge Between East and West Green Shiso microgreens carry a flavour that genuinely cannot be substituted. The layered combination of mint, sweet basil, anise, and warm spice creates an aromatic complexity that elevates dishes from familiar to remarkable. European chefs have embraced it precisely because it brings something no local herb can offer — a sophisticated, multi-dimensional fragrance that works as beautifully in a Scandinavian cold dish as it does in traditional Japanese cuisine. 🍣 Japanese & Asian Cuisine The classic companion for sushi and sashimi — its clean aromatic cut balances fatty fish perfectly Scatter over cold soba, ramen, or udon noodles for an authentic Japanese flavour note Wrap around gyoza or dumplings as a fresh, fragrant alternative to lettuce Blend into ponzu or sesame dressings for a flavour depth that transforms simple salads 🐟 Fish & Seafood Unmatched companion to tartare, ceviche, and crudo — the anise note elevates raw fish dishes Garnish pan-seared sea bass, trout, or mackerel for a fragrant finish Blend into butter or cream sauce for seafood pasta — a uniquely aromatic base Use alongside oysters, scallops, and clams to accentuate their natural brininess 🥗 Salads & Fresh Plates Scatter into microgreen salad mixes for intense aromatic contrast among milder greens Pair with cucumber, mango, and lime in vibrant Asian-inspired salads Mix with watermelon and feta for a surprisingly harmonious summer plate Use as the herb layer in grain bowls alongside quinoa, edamame, and sesame 🍽️ Fine Dining & Plating Preferred garnish of Michelin-starred chefs for its striking serrated leaf and vivid colour Scatter over carpaccio and tataki for a restaurant-quality aromatic finish Elegant topping for amuse-bouche and canapes where complexity in one bite is essential Pair with duck breast, venison, and other rich game meats for a refreshing counterpoint 🍕 Pasta, Pizza & Grains Shiso pesto — blend with olive oil, pine nuts, and Parmesan for an unforgettable alternative to basil Scatter over fresh pasta with brown butter and toasted pine nuts off the heat Top pizza bianca with shiso, burrata, and lemon zest for a sophisticated combination Toss through risotto in the final 30 seconds for a fragrant, aromatic finish 🍹 Cocktails & Drinks Muddle into gin and yuzu cocktails — shiso's anise-mint profile is a bartender's secret weapon Infuse into simple syrup for use in lemonade, iced teas, and mocktails Blend into green smoothies alongside cucumber and apple for an aromatic detox boost Float a few leaves in sparkling water with cucumber for an elegant zero-proof drink 🍽️ Chef's Tip: Green Shiso microgreens are always best added raw and at the very last moment — heat destroys the volatile aromatic compounds (especially perillaldehyde) that make this herb exceptional. For hot dishes, add to the plate off-heat immediately before service. The flavour is most intense in the first 60 seconds after cutting, so harvest and use in quick succession for maximum aromatic impact. Frequently Asked Questions What does Green Shiso Perilla microgreen taste like? ▾ Green Shiso has one of the most complex flavour profiles in the microgreen world — it simultaneously evokes fresh spearmint, sweet basil, star anise, and a warm hint of cinnamon, with a clean citrus finish. Unlike any single herb, the flavour seems to shift and unfold as you eat it. At the microgreen stage, the aromatic intensity is concentrated but not overpowering — it is notably more approachable and nuanced than the fully mature leaf. Do I need to soak Shiso seeds before sowing? ▾ A brief soak of 2–4 hours in room-temperature water can marginally improve germination speed, but is not essential. The most important factor for shiso germination is seed freshness and storage temperature — seeds stored at 5–8 °C retain their viability significantly better than those kept at room temperature. Do not over-soak, as these are small and delicate seeds that can be damaged by extended water exposure. Why should I water from the bottom for shiso microgreens? ▾ Shiso leaves are relatively delicate and their dense canopy traps moisture easily when watered from above. Wet leaves are a fast route to damping-off (a fungal disease that collapses seedlings at the stem). Bottom watering — placing the tray in a shallow dish of water for 10–15 minutes — allows the growing medium to absorb moisture through the drainage holes without ever wetting the foliage. This single practice dramatically increases success rates with shiso. How long do Green Shiso microgreens take to harvest? ▾ Green Shiso microgreens are typically ready to harvest between 14 and 21 days from sowing. The exact time depends on growing temperature, light levels, and when you prefer to harvest. At the cotyledon stage (just the seed leaves) they are already flavourful and can be cut around day 10–12. Most growers prefer to wait for the first true leaves to open — usually days 16–21 — for fuller flavour development and a more visually impressive presentation. Is Green Shiso the same as Red Shiso? ▾ They are the same species (Perilla frutescens var. crispa) but different varieties. Green Shiso (Ao Shiso) has bright green leaves and a flavour that leans toward mint and basil with anise notes. Red (Purple) Shiso has deep burgundy-purple leaves and a stronger, more intensely anise-forward and earthy flavour. Red shiso is traditionally used in Japanese pickling (umeboshi) for its colour and flavour, while green shiso is more commonly used fresh as a culinary herb and garnish. Can Green Shiso microgreens replace basil in recipes? ▾ Yes — and in many cases the result is even more interesting. Green Shiso shares basil's herbal sweetness but adds mint and anise dimensions that basil lacks. It works particularly well as a basil substitute in pesto, pasta dishes, pizza, and fresh salads. The flavour is more complex than basil, so start with slightly less and adjust to taste. For sushi, sashimi, and Asian-inspired dishes, green shiso is simply irreplaceable. Are Green Shiso microgreens suitable for beginners? ▾ Green Shiso is classified as an intermediate microgreen. Its main challenges are managing moisture without overwatering, ensuring proper air circulation to prevent mould, and using fresh seeds stored at the right temperature. Once you understand these requirements — particularly the bottom-watering technique — shiso is actually very satisfying to grow. We recommend having experience with easier varieties (radish, sunflower, peas) before attempting shiso for the first time. Do you ship Green Shiso seeds across Europe? ▾ Yes! Green Chief delivers across the EU with standard delivery in 2–5 business days. All seeds are carefully packaged to preserve viability during transit. We store our shiso seeds under optimal temperature conditions before dispatch to ensure maximum freshness. Check the delivery options at checkout for your specific location and estimated delivery time.