Green 'Ao Shiso' - Perilla frutescens

Green 'Ao Shiso' – very old traditional Asian seasoning plant with aromatic, mint-like leaves. 

It is an annual, warmth-loving vegetable, spice, oil, and medicinal plant with large, green, pointed leaves. Its flavor is fresh and aromatic, reminiscent of a blend of mint and basil. The plant grows upright and is ideally suited for open field cultivation, greenhouses, and container growing. Versatile, high-yielding, and open-pollinated – perfect for self-sufficiency and organic farming.

  Origin & History

Green-leaved ‘Ao Shiso’ is a traditional, open-pollinated variety of Perilla frutescens var. crispa, originating in East Asia and cultivated in Japan for centuries. There it became an integral part of the cuisine, valued for its fresh, mild aroma. The name “Shiso” in Japanese means “purple herb”; the green-leaved form is therefore called “Ao Shiso,” as “ao” stands for “green,” clearly distinguishing it from the red-leaved variant. In Japan, ‘Ao Shiso’ is regarded as a symbol of freshness and purity, closely tied to food culture.

Historical sources indicate that ‘Ao Shiso’ reached Japan in the early Middle Ages and was named and spread during the Heian period (8th–12th century). The green-leaved form was selectively cultivated by farmers over generations for fresh consumption and remains one of the most important ancient seasoning plants in Japanese cuisine. From Japan, it spread to other East Asian countries, where regional variants are used. Today, seed initiatives preserve, maintain, and pass on the ‘Ao Shiso’ variety as an open-pollinated crop with wild origins.

  Appearance & Characteristics

The plant grows upright and reaches a height of about 80 cm. It produces numerous large, oval to heart-shaped, serrated leaves with distinct venation. Not winter-hardy – sensitive to temperatures below 5 °C.

Leaf details:

• Size: Medium to large, approx. 5-15 cm long leaves

• Shape: Heart-shaped to ovate, with serrated edges

• Color: Bright green, distinctly veined

• Texture: Tender, slightly hairy

• Flavor: Fresh and aromatic – reminiscent of a blend of mint and basil

 Usage & Cultivation Highlights

The leaves are excellent for fresh use as a culinary herb with sushi, in salads, smoothies, and as garnish. They can also be briefly steamed or lightly sautéed as a warm side dish, added to soups and stews, and lend an exotic note to pestos or herb spreads. In rice dishes, noodle meals, or as a flavorful filling in vegetable rolls, they truly shine. In Japan, the leaves are traditionally used to wrap fish or vegetables and give tempura a special freshness. Typical dishes include sashimi with shiso leaves, tempura shiso, umeboshi (pickled plums with shiso), onigiri (rice balls with shiso filling), and shiso maki. They are also suitable for flavoring vinegar, oil, or pickled vegetables, and can be dried or powdered as a spice. Even in beverages such as shiso tea or refreshing infusions, ‘Ao Shiso’ unfolds its characteristic aroma, somewhere between mint and basil.

Due to its preference for warmth, green-leaved ‘Ao Shiso’ grows reliably outdoors in summer, in greenhouses, and in pots. The variety has a short maturation period and produces numerous aromatic leaves. It is easy to care for, adapts well to different locations, and delivers consistently high yields. Particularly noteworthy are its uniform leaf development, which allows for easy harvesting, and its versatility as a vegetable, spice, oil, and medicinal plant. In addition, ‘Ao Shiso’ impresses with its strong resistance to pests and its excellent ability to regenerate after cutting, enabling multiple harvests per year. The plant thrives in both sunny and semi-shaded sites, tolerates short dry periods, and develops especially intense aroma with sufficient warmth. Its robust nature and long harvest period make it a reliable choice for both home gardeners and professional cultivation.

Compared to other Asian herbs, green-leaved ‘Ao Shiso’ is especially versatile and aromatic – ideal for those who value open-pollinated seasoning plants with traditional Asian flavor and diverse culinary uses.