Growing Perilla for Flavor, Color, and Culinary Versatility

Growing Perilla for Flavor, Color, and Culinary Versatility

Meet Perilla: The Vibrant Shiso

Perilla frutescens, known as shiso in Japan and kkaennip in Korea, packs more character into a single leaf than some gardens manage in a whole season.

This aromatic herb bursts with flavors—somewhere between basil, mint, and anise—while flashing deep burgundy or emerald green foliage that grabs the eye.

Perilla’s leaves, both crinkled and smooth, work their way into everything from sushi to kimchi to cocktails.

According to the National Institutes of Health, perilla brings antioxidants, anti-inflammatory properties, and a punch of alpha-linolenic acid (ALA), a plant-based omega-3, to the table.

Cultivation Basics: Starting Strong

Start perilla from seed indoors four to six weeks before your last expected frost.

Sprinkle seeds lightly onto moist seed-starting soil, press, and barely cover—they need light to germinate.

Keep temperatures above 70°F (21°C); patience pays off, as perilla can take 10 to 20 days to sprout.

Once seedlings sport two sets of true leaves, transplant outdoors into rich, well-drained earth after frost danger has passed.

Space plants 12 to 18 inches (30 to 45 cm) apart, as they bush out generously.

Sun, Soil, and Water: Perilla’s Essentials

Perilla thrives in full sun but tolerates afternoon shade, especially in places where summers swelter.

I’ve found that perilla grown in partial shade develops the most tender leaves and intense color.

Loamy, organic-rich soil with a neutral pH (6.0 to 7.5) encourages lush growth.

Water deeply, keeping soil consistently moist, but avoid soggy roots.

Mulch helps hold moisture and keeps weeds at bay.

Pest and Disease: Low Maintenance, High Reward

Perilla rarely faces significant pest pressure. Watch for flea beetles and aphids, though in my beds, they rarely cause trouble.

A strong blast of water or a gentle soap spray sorts out the occasional invader.

The plant’s fragrant oils deter deer and rabbits better than most herbs.

Harvesting and Pruning: The Secret to Bushy Plants

Start harvesting perilla once plants reach 8 inches (20 cm) tall.

Pinch off leaves or tender tips regularly to encourage dense, bushy growth.

Snip flower spikes if you want to prolong leaf production, but let a few bloom at season’s end for seed saving.

One mature plant yields enough leaves for a summer of kitchen experiments—and enough seeds for the neighborhood.

Perilla Varieties Worth Growing

• Red Shiso (Perilla frutescens var. crispa): Deep-burgundy leaves; essential for Japanese pickles and cocktails. Gorgeous as an ornamental border.
• Green Shiso: Bright, serrated foliage; classic for sushi and sashimi. Vigorous, easy to grow.
• Kkaennip (Korean Perilla): Broader, rounder leaves with a robust flavor; sensational in wraps and kimchi.
• Frilly Varieties: Ruffled or frilled cultivars make salads and planting beds visually electric.

Comparing Perilla to Other Herbs

1. Perilla vs. Basil: More complex flavor; handles heat better in Asian dishes.
2. Perilla vs. Mint: Less invasive, nuanced aroma, and doesn’t sprawl as aggressively.
3. Perilla vs. Shungiku (edible chrysanthemum): Perilla’s leaves stay tender longer and bring more fragrance to cold dishes.

Using Perilla in the Kitchen: Culinary Powerhouse

Fresh leaves shine in salads, rice rolls, tempura, and cocktails.

The seeds, nutty and aromatic, amp up stir-fries and pickles.

Try infusing perilla leaves in vinegar or homemade liqueurs; the color and scent are mesmerizing.

Fermenting perilla with chili and garlic yields a uniquely savory condiment—an old Korean trick that never disappoints.

“Perilla yields more antioxidants per gram than sweet basil or mint, making it one of the most nutritious herbs to grow at home.”
— Journal of Food Science, 2022

Growing Perilla: Pro Tips from the Field

• Soak seeds overnight for faster, more reliable germination.
• Pinch back often to prevent legginess. Trust your shears.
• Rotate perilla with tomatoes or cucumbers—its roots suppress some soil pathogens.
• Save seeds at season’s end for next year. Store dry, in a cool spot.
• Overwinter indoors in pots if you crave fresh leaves year-round.

Where to Buy Perilla Seeds and Plants

Specialty nurseries, Asian grocers, and online seed houses offer red and green perilla seeds.

Seek organic, untreated seed for the healthiest starts. I prefer local seed companies for regionally adapted strains.

Growers seeking personalized guidance or troubleshooting tips can snag tailored instructions from Taim.io—always a smart move when cultivating something new.

Growing Perilla hands you a plant that brings drama to the garden and depth to the kitchen. Its crinkled leaves, whether green or purple, work as well in summer salads as they do pickled or sprinkled atop a bowl of rice. Give it sun, water, and a corner of your plot—it will reward you with flavor, color, and endless culinary experiments. For cooks eager to experiment, Perilla's versatility stands shoulder to shoulder with herbs like lovage. Plant some, pick often, and let the bold, fresh tastes remind you why the simple act of growing Perilla keeps the kitchen and the garden connected in the most satisfying ways.