How to Grow Akajiso/Aojiso
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Akajiso/Aojiso
Perilla frutescens
herbPerilla is an aromatic Asian herb with distinctive crinkled leaves that come in green (aojiso) and deep red/purple (akajiso) varieties. The plant is prized in Japanese, Korean, and Southeast Asian cuisines for its bold, minty-anise flavor. It grows as an annual or short-lived perennial, reaching 1-3 feet tall.
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Example Akajiso/Aojiso timeline · Pittsburgh, PA (Zone 6b)
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Plant Akajiso/Aojiso
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/Aojiso
Around Jun 16≈ 60 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Zones 6-9; grown as warm-season annual in cooler zones
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Germination & Seedling
2-3 weeksTiny seedlings emerge with first true leaves after 7-14 days. Very small and delicate initially.
Keep soil warm (70-75°F) and moist. Provide bright light indoors. Thin seedlings to proper spacing once 2-3 inches tall.
Vegetative Growth
3-4 weeksPlant develops multiple stems and increasingly crinkled leaves. Red varieties deepen in color. Reaches 6-12 inches.
Pinch tips early to encourage branching. Water regularly. Begin light feeding with balanced fertilizer every 2-3 weeks.
Established & Leaf Production
4-8 weeksPlant reaches full size (1-3 feet), producing abundant aromatic leaves. Dense foliage with vibrant coloration.
Harvest outer leaves regularly to encourage continued production. Reduce watering slightly. Deadhead flower buds if leaf production is priority.
Flowering
2-4 weeksSmall white, pink, or purple flowers appear in terminal spikes. Seeds develop in small capsules.
Allow some flowers to set seed for self-seeding next year, or remove early flowers to extend leaf production.
Seed Set & Maturity
Varies by regionPlant produces mature seeds in pods. Foliage may decline in quality and vigor.
Allow seeds to dry on plant or collect before they drop. Plant will typically decline as frost approaches.
Common Pests
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Hand-pick in early morning; use neem oil spray or insecticidal soap; plant-wide netting in severe cases
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Strong water spray to dislodge; insecticidal soap; neem oil; encourage natural predators
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Increase humidity; mist foliage regularly; neem oil or miticide spray if severe
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Improve air circulation; reduce overhead watering; sulfur powder or fungicide spray; remove affected leaves
Uses
Japanese & Korean Cuisine
CulinaryAojiso (green) is essential in Japanese cooking for sushi, sashimi, tempura, and shiso leaves wraps. Akajiso (red) is used in umeboshi (pickled plums) and shiso juice. Korean perilla leaves are served as ssam with grilled meats and pickled for banchan side dishes. [source]
Fresh Herb & Aromatics
CulinaryThe leaves have a unique minty, anise-like flavor with hints of basil and citrus. Used fresh in salads, cocktails, infused waters, and as a garnish. The distinctive taste adds complexity to Asian dishes. [source]
Traditional Asian Medicine
MedicinalUsed in traditional Chinese medicine (zisu ye) and Ayurveda for respiratory health, digestion, and reducing inflammation. Contains perillaldehyde and other bioactive compounds with potential anti-inflammatory properties. [source]
Flavoring & Preservation
HouseholdRed perilla leaves are pickled to make umeboshi plum paste and shiso juice. Can be frozen, dried, or preserved in oil for winter use. Traditional colorant and flavoring agent in Asian food preservation. [source]
Pollinator Attraction
WildlifeFlowers attract bees, butterflies, and beneficial insects. Grows robustly and readily self-seeds, providing food sources for pollinators and birds. [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 plant is 6-8 inches tall. Pinch off top leaves and stems to encourage bushier growth. Harvest in the morning for best flavor and aroma. Can harvest individual leaves throughout the season or cut entire stems. Most tender and flavorful before flowering.
Fun Facts
- 🌱 Perilla is considered invasive in some regions of North America and Europe due to its aggressive self-seeding; gardeners should deadhead flowers if preventing spread is desired.
- 🌱 The plant contains perillaldehyde, a compound that gives it its distinctive spicy-minty aroma and has been studied for anti-cancer and anti-inflammatory properties.
- 🌱 Red perilla (akajiso) is traditionally used to color and flavor umeboshi (pickled plums) in Japan, and the leaves can naturally turn other foods bright pink when fermented together.
Gardening Terms
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