How to Grow Akajiso
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Akajiso
Perilla frutescens var. crispa
herbAkajiso is a Japanese culinary herb prized for its aromatic, slightly minty leaves with a distinctive purple-red coloration. It's a close relative of shiso and is primarily used in Asian cuisine for flavoring and garnishing dishes. The plant is fast-growing, attractive, and relatively easy to cultivate in home gardens.
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Example Akajiso timeline · Pittsburgh, PA (Zone 6b)
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Plant Akajiso
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Akajiso
Around Jun 1≈ 45 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 6-9; can be grown as an annual in cooler zones
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Get my Akajiso timeline →Growth Stages
Seedling
2-3 weeksSmall plants with first true leaves appearing, still compact and delicate.
Keep soil moist and provide bright light. Thin seedlings if overcrowded. Protect from harsh winds.
Vegetative Growth
3-4 weeksRapid development of stems and distinctive purple-red, crinkled leaves. Plant becomes bushier.
Provide consistent moisture and regular feeding with balanced fertilizer. Pinch back growing tips to encourage bushiness.
Establishment
4-6 weeksMature leafy plant with full coloration and aromatic foliage. Ready for regular harvesting.
Begin harvesting leaves regularly to encourage continued growth. Maintain consistent watering and fertilize every 2-3 weeks.
Flowering
2-3 weeksSmall lavender-purple flowers appear on elongated flower spikes at the top of stems.
Pinch off flower buds if you want to extend leaf production. Flowers are edible but reduce foliage quality.
Seed Production
3-4 weeksFlowers develop into small dark seeds that can be collected for next season's planting.
Allow flowers to remain if seed collection is desired. Let seeds dry on the plant before harvesting.
Common Pests
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Hand-pick beetles in early morning, use neem oil spray, or apply spinosad. Install beetle traps nearby.
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Spray with water to dislodge, apply neem oil or insecticidal soap, increase humidity around plants.
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Spray with strong water stream, apply insecticidal soap, introduce ladybugs or lacewings.
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Use yellow sticky traps, spray with neem oil, or apply insecticidal soap weekly.
Uses
Japanese Cuisine & Garnishing
CulinaryAkajiso leaves are traditionally used in Japanese cooking to flavor sushi, rice dishes, and as a garnish for sashimi. The distinctive minty, slightly spicy flavor complements seafood particularly well. [source]
Pickling & Preservation
CulinaryThe leaves can be pickled to make traditional akajiso-zuke (pickled perilla) or used as a flavoring for homemade vinegars and marinades. [source]
Traditional Herbal Medicine
MedicinalIn traditional Chinese and Japanese medicine, akajiso is used to support digestive health and respiratory function. Contains perillaldehyde and other aromatic compounds. [source]
Fresh Aroma & Flavoring
HouseholdFresh leaves can be used to infuse herbal teas or added to beverages for a unique minty flavor. Also used as a natural food coloring agent. [source]
Ornamental Garden Plant
CraftThe vibrant purple-red, deeply crinkled foliage makes akajiso an attractive ornamental herb for borders and container gardens. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Begin harvesting outer leaves once the plant has 6-8 true leaves. Pinch off leaves from the top to encourage bushier growth. Harvest frequently to prevent flowering and maximize leaf production. Harvest in the morning after dew has dried for best flavor. Leaves are most flavorful and aromatic before the plant flowers.
Fun Facts
- 🌱 Akajiso means 'red shiso' in Japanese, and its distinctive purple-red color comes from anthocyanin pigments, the same compounds that color blueberries.
- 🌱 The plant is sometimes called 'purple mint' or 'Korean perilla' and is also known as 'beefsteak plant' in some regions due to its colorful appearance.
- 🌱 Akajiso is considered invasive in some parts of North America and Europe, so gardeners should be cautious about allowing it to self-seed in areas where it's not native.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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