How to Grow Japanese Red Perilla
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Japanese Red Perilla
Perilla frutescens var. crispa f. rubra
herbAkajiso (red perilla) is a distinctive Japanese culinary and medicinal herb prized for its deep purple-red foliage and unique minty-licorice flavor. It belongs to the mint family and is closely related to aojiso (green perilla). The crinkled, crispa leaf texture makes it ornamentally striking while being highly functional in the kitchen and traditional medicine.
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Example Japanese Red Perilla timeline · Pittsburgh, PA (Zone 6b)
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Plant Japanese Red 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 Red Perilla
Around Jun 16≈ 60 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Japanese Red Perilla dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 5-9; can be grown as annual in cooler zones
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Seedling
2-3 weeksTiny seedlings emerge with small oval cotyledons. True leaves develop quickly and show characteristic deep purple-red coloration from early stages.
Keep soil warm (65-75°F) and consistently moist. Thin seedlings to 12 inches apart once they reach 2-3 inches tall. Provide bright light to prevent leggy growth.
Vegetative Growth
4-6 weeksPlant develops increasingly crinkled, deeply lobed leaves with rich burgundy-red pigmentation. Stems become sturdy and woody at the base. Plant may reach 18-36 inches in height.
Pinch growing tips regularly to encourage bushier growth and delay flowering. Water consistently and provide balanced fertilizer every 2-3 weeks. Support with stakes if needed in windy locations.
Flowering
3-4 weeksSmall pale purple or lavender flowers appear in terminal spikes. Foliage quality may decline as plant diverts energy to seed production. Plant becomes more herbaceous and less compact.
Continue pinching flower buds to extend productive leaf harvest. If seed is desired, allow some flowers to mature. Maintain consistent watering during this stage.
Seed Production
2-3 weeksFlowers develop into small, spherical seeds contained in the calyx. Seeds mature and dry on the plant, turning brown. Plant structure becomes leggy and less ornamental.
Allow flowers to mature if seed collection is desired. Cut entire flower heads and dry indoors in paper bags. Discard plant material or add to compost after seed harvest.
Harvest & End of Season
End of season (fall)Plant begins to decline as temperatures cool in fall. Foliage may show yellowing at leaf edges. Cold exposure will kill plant (frost-tender annual in most zones).
Harvest remaining leaves before the first frost. Cut back severely to encourage one final flush of tender new growth. Collect seeds before frost if perpetuating the variety.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Increase humidity via misting, spray with neem oil, introduce predatory mites. Remove heavily infested leaves.
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Hand-pick in early morning, use neem oil or pyrethrin spray. Remove and dispose of damaged foliage.
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Spray with insecticidal soap, neem oil, or spinosad. Increase air circulation. Use yellow sticky traps for monitoring.
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Spray with water to dislodge, use insecticidal soap, neem oil, or introduce ladybugs and parasitic wasps.
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and
Hand-pick at night, use copper barriers, diatomaceous earth, or beer traps. Keep area dry to deter.
Uses
Japanese Pickles & Umeboshi
CulinaryAkajiso leaves are essential for pickling umeboshi (Japanese plums), imparting deep crimson color and distinctive tangy-minty flavor. The leaves add aromatic complexity to rice dishes, soups, and traditional Japanese cuisine. [source]
Fresh Flavoring & Beverages
CulinaryUse fresh leaves to flavor refreshing drinks, cocktails, and traditional Japanese summer beverages. The minty-licorice profile works well in sushi rolls, sashimi garnishes, and cold noodle dishes. [source]
Traditional Japanese & Chinese Medicine
MedicinalIn Kampo (Japanese herbal medicine) and Traditional Chinese Medicine, akajiso is used to support respiratory health, aid digestion, and reduce inflammation. Perilla contains polyphenolic compounds including perillaldehyde and rosmarinic acid with antioxidant properties. [source]
Immune & Anti-inflammatory Support
MedicinalAkajiso contains luteolin and other flavonoids documented in research as having anti-allergenic and anti-inflammatory effects. Traditional preparations use the plant for seasonal respiratory wellness. [source]
Natural Dye & Ornamental Garden Plant
CraftThe striking deep red-purple foliage provides natural color for craft dyes and pigments. The crinkled, textured leaves make it an attractive ornamental herb plant suitable for containers, Asian gardens, and formal herb displays. [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 reaches 12 inches tall (usually 4-6 weeks from transplant). Pinch off top 2-3 leaf pairs regularly to encourage bushiness and delay flowering. Harvest leaves in the morning after dew dries for best flavor and phytochemical concentration. Use fresh within 1-2 days or freeze whole leaves in plastic bags for up to 3 months. For medicinal use, harvest at the flowering stage when phytochemicals are most concentrated. The entire above-ground plant can be harvested at season's end.
Fun Facts
- 🌱 Akajiso and aojiso are the same species (Perilla frutescens) but different colored varieties; the color difference is controlled by simple genetics, and both can appear in the same plant population.
- 🌱 Perilla is technically invasive in some North American regions where it has naturalized, but it remains a celebrated cultivated herb in Asian cuisine and traditional medicine.
- 🌱 The compound perillaldehyde, found in high concentrations in perilla, is responsible for the plant's distinctive minty-licorice aroma and has been studied for potential neuroprotective and anti-cancer properties.
Gardening Terms
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