Perilla frutescens var. frutescens
Shiso microgreens (Perilla frutescens var. frutescens) occupy a culinary category of their own — simultaneously familiar and exotic, herbal and floral, with a flavor that Japanese and Korean cooking has celebrated for centuries but that most Western home cooks haven't encountered in microgreen form.
ChefPax grows Korean Perilla Shiso in 5×5 trays — surface-sown with no soil cover, light from Day 0, and carefully misted twice daily for the first 5–7 days of germination. The result is a delicate microgreen with bright serrated leaves, ready in 14–18 days, that carries all the aromatic complexity of mature shiso in a concentrated, tender form.
The flavor profile — mint, basil, cinnamon, and anise woven together — makes shiso microgreens one of the most complex-tasting greens in our lineup. Japanese restaurants in Austin have been early adopters, using shiso microgreens as a garnish for sashimi and sushi where the aromatic herbs naturally complement raw fish. Cocktail bars have followed, drawn by the botanical complexity that makes shiso an exceptional addition to gin and shochu-based drinks.
Shiso microgreens taste like a layered herb blend: the freshness of mint, the warmth of basil, with background notes of cinnamon and anise. The flavor is complex for a microgreen — each bite carries multiple aromatic dimensions. The serrated bright-green leaves add a distinctive visual element, and the aroma when you snip them is immediately recognizable: aromatic, floral, and slightly spicy.
Shiso microgreens are rich in vitamins A and C, calcium, and iron. They also contain rosmarinic acid — a polyphenol with potent antioxidant and anti-inflammatory activity that has been studied in the context of allergy and respiratory health. The essential oils in shiso (perillaldehyde, limonene, linalool) are responsible for its distinctive aroma and have been studied for antimicrobial properties.
For a deeper look at vitamins and phytonutrients studied across varieties, see the microgreens nutrition guide.
Shiso microgreens are grown in 5×5 trays and snipped at harvest. Store in the refrigerator in their container — unlike basil, shiso tolerates cool temperatures without blackening. Use within 3–5 days. The aroma fades slightly over time; for maximum aromatic impact, use within the first 2 days of delivery.
Full storage tips — container types, fridge placement, and shelf life by crop — are in the microgreens storage guide.
We're building dedicated shiso microgreens recipes for this page. In the meantime, these recipes from similar crops are a great starting point:
Browse all microgreens recipes →Shiso microgreens have a layered flavor: mint freshness, basil warmth, cinnamon spice, and anise sweetness. It's aromatic and complex in a way that's difficult to replace with any single herb. Most people describe it as uniquely 'shiso' — familiar but unlike anything else.
Yes — shiso and perilla are the same plant (Perilla frutescens), with 'shiso' being the Japanese name and 'perilla' the Western botanical term. ChefPax grows Korean Perilla variety, which is the green-leafed form commonly used in Korean ssam and Japanese cuisine.
Yes — try shiso microgreens as a direct replacement for mature shiso in any recipe. They work on sashimi, in hand rolls, in gin cocktails, and as a garnish on cold noodle dishes. Check our basil microgreens recipes for inspiration on aromatic herb applications.
