Dry "Hopping" with Shiso/Perilla

[Ithakaz]

After trying some of this delicious herb recently, I knew I needed to make a beer with it. So, thats what I did. I want to make sure the flavor comes through, but am worried about getting a grassy, vegetable, leafy taste from leaving the leaves in there too long. How long would you dry "hop" with a fresh, leafy herb like this. 5-7 Days? 10?

Wiki on Perilla/Shiso

 

[Ithakaz]

Recipe

8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 4.3 %
10 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 2 87.0 %
1 lbs Honey Malt (25.0 SRM) Grain 3 8.7 %
1.00 oz Simcoe [13.00 %] - Boil 60.0 min Hop 4 41.5 IBUs
0.50 oz Cascade [5.50 %] - Boil 30.0 min Hop 5 6.8 IBUs
1.0 Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
0.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 4.4 IBUs
1.00 oz Amarillo [9.20 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9 -
1.00 oz Fresh Shiso (Primary 5.0 days) Herb 10 -
0.50 oz Ahtanum [6.00 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs

 

[Finny62]

How did this turn out? Was 1 oz enough the bring the shiso flavor out? I have a bunch of fresh shiso that I was planning on adding to a blonde ale this weekend. Thanks