Best storage conditions

Store shiso cool but not cold, ideally around 40 F in the refrigerator crisper with high humidity near 90 to 95 percent. Alternatively, treat it like a cut flower and stand the stems in a jar of water on the counter out of direct sun. Avoid packing the leaves in a sealed bag while wet, since trapped moisture makes them slimy quickly.

How long it keeps

Fresh leaves generally keep about five to seven days refrigerated. Stems held upright in a jar of water may stay usable a bit longer if you change the water every day or two.

Storage methods

Wrap dry leaves loosely in a paper towel and place them in a partly open bag or container in the crisper, or stand whole stems in a jar of water and loosely tent the tops with a bag. Keep the leaves as dry as possible until you are ready to use them.

Freezing & preserving

You can freeze chopped leaves in ice cube trays with a little water or oil, blend them into a pesto-style paste to freeze, or dry them and crumble them for seasoning, though drying loses much of the fresh aroma. Red shiso is traditionally salt-pickled with ume plums, and the leaves can also be layered with salt to make a seasoning. For any home canning, follow only tested USDA or National Center for Home Food Preservation (NCHFP) recipes, and remember that herbs and herb-in-oil mixtures are low-acid foods that are not safe for boiling-water canning; keep flavored oils refrigerated and use them within a few days.

Tips

Wash the leaves only just before you use them, and pat them completely dry so they do not turn dark and mushy. Handle them gently, since bruising releases the aroma and hastens wilting.

General home-storage guidance. For home canning and preserving safety, follow USDA and National Center for Home Food Preservation (NCHFP) guidelines. Page updated Aug 4, 2026.