Shiso Britton

ORIGIN AND HISTORY

DESCRIPTION AND CHARACTERISTICS

Shiso Britton is a fast-growing annual herb that reaches a mature height of 60 to 90 centimeters. The plant is notable for its large, serrated, crinkled leaves with a deep purple to blackish-purple hue that intensifies in full sun. The leaves have a slightly rough texture and exude a bold aroma that blends notes of mint, basil, anise, and cinnamon, creating a truly unique sensory experience. In midsummer, the plant produces delicate spikes of white to pale purple flowers, adding ornamental charm and attracting pollinators to the garden.

Compact, aromatic, and visually stunning, Shiso Britton brings beauty and utility to both herb gardens and decorative borders. Its colorful foliage also makes it a favored choice in edible landscaping.

CULTIVATION

Sow Shiso Britton seeds indoors 6 to 8 weeks before the last frost date, or sow directly outdoors once temperatures consistently exceed 15°C. For improved germination, soak the seeds in warm water for 24 hours prior to planting. Sow seeds at a depth of 0.5 centimeters and space seedlings 20 to 30 centimeters apart once transplanted.

Shiso thrives in fertile, moist, well-drained soil with a pH between 5.5 and 7.0. Enriching the soil with compost or organic matter will support strong, healthy growth. The plant performs best in full sun to partial shade and benefits from regular watering to maintain consistent moisture levels. In hotter climates, afternoon shade can help preserve leaf tenderness and color.

To encourage bushy, compact growth and delay flowering, pinch back the growing tips of young plants regularly. Mulch can be applied around the base to retain soil moisture and suppress weeds. Begin harvesting when plants are 15 to 20 centimeters tall. Pick the leaves as needed, avoiding excessive removal at once to allow for continuous growth throughout the season.

CULINARY AND HERBAL USE

Shiso Britton is a culinary gem in Japanese and fusion cuisine. Its aromatic, flavorful leaves are traditionally used to accompany sushi and sashimi, adding freshness and visual appeal. The leaves can be shredded into salads, added to soups, or wrapped around rice, fish, or grilled meats for a vibrant and flavorful presentation. In addition, Shiso Britton plays a key role in coloring and flavoring umeboshi, giving them their characteristic tang and pink hue.

Beyond its culinary uses, shiso is known for its medicinal properties. In traditional medicine, it has been used to alleviate respiratory ailments, allergies, and digestive discomfort. The leaves contain antioxidant and anti-inflammatory compounds believed to support immune health and protect against oxidative stress. The seeds yield a nutrient-rich oil high in omega-3 fatty acids, further enhancing Shiso’s value as a wellness herb.