How to Grow Japanese Perilla
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Japanese Perilla
Perilla frutescens
herbJapanese Perilla is an aromatic Asian herb with two main color varieties: aojiso (green-leaved) and akajiso (red/purple-leaved). Both have distinctive mint-like, slightly spicy flavors and are staples in Japanese, Korean, and Chinese cuisines. The plants grow rapidly and self-seed readily, making them prolific in warm-season gardens.
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Example Japanese Perilla timeline · Pittsburgh, PA (Zone 6b)
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Plant Japanese Perilla
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 Japanese Perilla
Around Jun 6≈ 50 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Japanese Perilla dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 5-9; grows as annual in zones 4-5
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Seedling
2-3 weeksTiny seedlings emerge in 7-14 days with cotyledons followed by characteristic oval true leaves
Keep soil warm (70-75°F optimal) and moist. Provide bright light to prevent leggy growth. Thin seedlings to 3 inches apart if direct seeding.
Vegetative
4-6 weeksRapid growth with increasingly larger oval leaves; plant becomes bushy and full. Green aojiso shows bright green foliage; red akajiso develops deep burgundy/purple coloration.
Pinch off top growth regularly to encourage bushiness and delay flowering. Fertilize every 2-3 weeks with balanced fertilizer. Maintain consistent moisture.
Flowering
3-4 weeksTall flower spikes emerge with small lavender, pink, or white flowers in dense racemes. Plant energy shifts toward seed production.
Pinch off flower spikes to prolong leaf harvest if leaf production is primary goal. Allow some flowers if seed saving is desired.
Seed Development
4-6 weeksFlowers fade and are replaced by small, hard seeds contained in calyces. Seeds mature from green to brown.
Allow flowers to remain on plant if collecting seeds. Seeds mature and dry on the plant. Harvest seed heads before they shatter.
Harvest Ready
Ongoing through frostPlant reaches full size (1-3 feet tall depending on variety and pruning); abundant leafy growth or mature seeds ready for collection
Harvest leaves continuously from top to encourage more growth. Seeds are ready when calyces turn brown and papery.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Hand-pick in early morning; use neem oil or insecticidal soap; plant with neem-susceptible trap crops nearby
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Increase humidity by misting; spray with water to dislodge; use neem oil if infestation is severe
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Spray with strong water jet; use insecticidal soap; introduce beneficial insects like ladybugs
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Use sticky yellow traps; spray undersides of leaves with neem oil or insecticidal soap; ensure good air circulation
Uses
Sushi and Japanese garnish
CulinaryAojiso leaves are a classic sushi accompaniment and palate cleanser, wrapped around sushi or shredded as garnish. Akajiso is pickled to make red gari (pickled ginger substitute) and used to color and flavor umeboshi (pickled plums). [source]
Korean perilla wraps and seasoning
CulinarySsukgat (Korean perilla) leaves are served fresh at Korean BBQ to wrap grilled meats and are a key ingredient in banchan (side dishes). Seeds are ground into seasoning for soups and stews. [source]
Flavor enhancer and antimicrobial
CulinaryPerilla leaves contain volatile essential oils with a distinctive mint-shiso flavor used in Asian cooking. Traditional use in pickling relies on antimicrobial properties to preserve foods naturally. [source]
Traditional respiratory and digestive support
MedicinalIn Traditional Chinese Medicine and Japanese Kampo medicine, perilla leaf (called zisu or shiso) is used to support respiratory health and aid digestion. Modern research has investigated its anti-inflammatory and antioxidant compounds. [source]
Natural dye and natural food coloring
HouseholdAkajiso (red perilla) is used to create natural red and purple dyes for fabrics and is the source of natural color in traditional pickled foods and beverages without synthetic dyes. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest leaves anytime after plant is 6 inches tall by pinching or cutting from the top 2-3 inches of stems; this encourages bushier growth. For culinary use, harvest young tender leaves (best flavor before flowering). Harvest seed heads when calyces turn brown and papery; cut entire head and hang in a paper bag to dry and release seeds. Regular harvesting prolongs productive season and delays flowering.
Fun Facts
- 🌱 Perilla is highly invasive in parts of North America and Europe; it self-seeds prolifically and can spread aggressively, so gardeners should deadhead flowers if preventing volunteer plants is desired.
- 🌱 The flavor profile differs dramatically between aojiso (fresh, mint-like, lemony) and akajiso (more robust, slightly spicy, earthy), making them distinct culinary ingredients rather than simple color variants.
- 🌱 In Japanese cuisine, the leaves are so prized that they're often called 'shiso' (紫蘇) meaning 'purple plant,' and aojiso is sometimes called 'ao shiso' (green perilla) to distinguish it from the more common red variety.
Gardening Terms
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