How to Grow Japanese Perilla
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Japanese Perilla
Perilla frutescens
herbPerilla is a fragrant annual herb native to East Asia, with distinctive purple (akajiso) or green (aojiso) wrinkled leaves and a unique flavor profile that combines mint, anise, and citrus notes. It is widely used in Japanese, Korean, and Southeast Asian cuisines and has been cultivated for centuries. The plant grows quickly and readily self-seeds, making it both a culinary treasure and a potential garden volunteer.
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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 1≈ 45 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 4-10; grown as a cool-season annual in hot climates
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Get my Japanese Perilla timeline →Growth Stages
Seedling
2-3 weeksTiny cotyledons emerge within 7-10 days. True leaves are wrinkled and distinctly colored (purple for akajiso, green for aojiso). Plant is delicate and low-growing.
Keep soil consistently moist. Provide bright light to prevent leggy growth. Thin seedlings to final spacing once 2-3 true leaves appear. Avoid overwatering to prevent damping-off.
Vegetative/Establishing
3-4 weeksPlant rapidly expands with multiple branching stems. Leaves become larger and more wrinkled. Plant grows 8-12 inches tall and develops a compact, bushy form.
Pinch growing tips to encourage bushiness and prevent early flowering. Harvest outer leaves regularly to promote continued growth. Water consistently but allow soil surface to dry slightly between waterings.
Leafy Production
4-8 weeksPlant is fully bushy, 12-24 inches tall, producing abundant flavorful leaves. Peak culinary quality. Plant may begin flowering, particularly as temperatures warm or day length increases.
Continue regular harvesting to extend leaf production and suppress flowering. Harvest leaves from top to bottom to maintain plant vigor. Apply balanced fertilizer or compost tea every 2-3 weeks.
Flowering
3-4 weeksSmall pale purple or white flowers appear on terminal spikes. Leaves may become coarser and less flavorful. Plant enters reproductive phase.
Deadhead flowers to extend leaf production if more leaves are desired. Allow some flowers to mature if you want seeds for next year. Flavor can become slightly bitter as plant flowers.
Seed Maturation & Harvest
3-4 weeksFlowers fade; tiny round seeds develop in terminal clusters. Seeds mature from green to brown. Plant may decline as frost approaches in cool climates.
Leave some seed heads on plant to mature fully. Allow plants to self-seed if you want volunteers next year. Collect seed heads before frost and hang-dry them indoors.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Hand-pick beetles in early morning. Use neem oil or insecticidal soap if infestation is heavy. Ensure good air circulation. May need to accept minor damage as some feeding is tolerable.
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Increase humidity by misting foliage. Spray with water to dislodge mites. Apply neem oil or insecticidal soap if severe. Avoid overhead watering that keeps foliage wet for extended periods.
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Spray with strong stream of water to dislodge. Apply insecticidal soap or neem oil. Encourage beneficial insects like ladybugs. Reduce nitrogen fertilizer which promotes soft, succulent growth.
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Use yellow sticky traps to monitor and control. Spray with insecticidal soap or neem oil. Increase air circulation. Remove heavily infested leaves.
Uses
Sushi & Asian Cuisine
CulinaryPerilla leaves are essential in Japanese sushi rolls (as a flavor accent or wrapper), Korean ssam (wrapped around grilled meats), and Vietnamese cuisine. The distinctive mint-anise flavor complements raw fish, pickled vegetables, and grilled proteins. [source]
Pickling & Preservation
CulinaryLeaves are traditionally pickled in salt and vinegar to make umeboshi (pickled plum leaf). The pickling process concentrates flavor and creates a shelf-stable condiment used in Japanese home cooking. [source]
Traditional Medicine
MedicinalPerilla has been used in traditional Asian medicine for centuries to aid digestion, reduce inflammation, and relieve allergies. Modern research suggests it contains compounds with potential anti-inflammatory and antioxidant properties. [source]
Tempura & Fried Dishes
CulinaryWhole perilla leaves are lightly battered and fried in tempura batter for a delicate, crispy appetizer. The heat mellows the intensity of the flavor, creating a subtle herbal note. [source]
Garnish & Aromatic Accent
HouseholdFresh leaves serve as an elegant garnish for soups, salads, and rice dishes, adding visual appeal and subtle flavor. The aromatic oils provide a fresh, distinctive scent. [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 leaves once plant has 4-6 true leaves (around 4-5 weeks). Pinch off the top 1-2 inches of stem with leaves, which encourages bushiness. Harvest regularly (every 2-3 days in peak season) for tender, flavorful leaves. Morning harvest after dew dries yields peak flavor. Leaves are best when young and tender; older leaves can become coarse and slightly bitter. For akajiso, some prefer the reddish leaves; for aojiso, harvest green leaves. Can harvest continuously until frost. For seeds, allow a few plants to flower and mature seed heads fully before collecting.
Fun Facts
- 🌱 Perilla frutescens is called akajiso (red shiso) for the purple variety and aojiso (green shiso) for the green variety in Japan, and both are grown and valued differently in cuisine—akajiso is prized for pickling and umeboshi, while aojiso is favored for fresh applications like sushi and garnishes.
- 🌱 The plant self-seeds prolifically and has naturalized in parts of North America and Europe, where it is sometimes considered invasive in certain regions due to its aggressive seeding behavior and allelopathic properties (ability to inhibit growth of nearby plants).
- 🌱 In Korean cuisine, perilla is called kkaennip and is a beloved table-side wrap vegetable, often served with doenjang (soybean paste) and garlic at barbecue meals, reflecting its deep cultural significance across East and Southeast Asia.
Gardening Terms
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