How to Grow Akajiso Red Perilla
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Akajiso Red Perilla
Perilla frutescens var. crispa f. purpurea
herbAkajiso, or red perilla, is a Japanese culinary herb with deep burgundy, crinkled leaves and a distinctive aromatic flavor profile. It's a tender annual that's prized in Asian cuisine for its unique taste, which combines notes of anise, mint, and citrus. This ornamental herb also serves decorative purposes while being highly functional in the kitchen.
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Example Akajiso Red Perilla timeline · Pittsburgh, PA (Zone 6b)
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Plant Akajiso 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 Akajiso Red Perilla
Around Jun 16≈ 60 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 5-9; can be grown as an annual in zones 3-4
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Seedling
2-3 weeksTiny seedlings emerge with oval cotyledons and develop their first true leaves, which show the deep burgundy coloring characteristic of akajiso.
Keep soil warm (70-75°F) and moist. Provide bright light to prevent leggy growth. Thin seedlings to prevent crowding.
Vegetative Growth
3-4 weeksPlant develops multiple stems and increasingly larger, crinkled burgundy leaves. Foliage becomes fuller and more ornamental with each passing week.
Pinch growing tips when plant reaches 6 inches tall to encourage bushier growth. Maintain consistent moisture and fertilize every 2-3 weeks with balanced fertilizer.
Pre-flowering
2-3 weeksPlant reaches full size (12-24 inches tall) with dense foliage. Flower buds begin to form at stem tips.
Continue harvesting leaves regularly to delay flowering and maintain tenderness. This promotes more leaf production and delays seed set.
Flowering
2-3 weeksSmall purple or white flowers bloom in terminal spikes. The plant can self-seed readily if flowers are allowed to mature.
Deadhead spent flower clusters if you want to extend leaf production and prevent unwanted self-seeding. Leaves may become slightly less tender.
Seed Production
3-4 weeksFlowers are followed by small round seeds enclosed in the calyx. Seeds turn dark brown when fully ripe.
Allow flowers to mature if you want to collect seeds for next year. Save seeds in a cool, dry location. Otherwise, remove flowers to maintain leaf quality.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Hand-pick in early morning; use row covers; apply neem oil or spinosad spray if infestation is severe
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Spray with strong water stream; apply insecticidal soap or neem oil; encourage beneficial insects like ladybugs
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Increase humidity and mist foliage; spray with water; apply neem oil if severe
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Use yellow sticky traps; spray with neem oil or insecticidal soap; ensure good air circulation
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Hand-pick; apply spinosad spray; use row covers on young plants
Uses
Japanese Cuisine & Garnish
CulinaryAkajiso is essential in Japanese cooking, used as a garnish for sushi, sashimi, and rice bowls. The leaves add a distinctive aromatic flavor with anise and mint notes to umeboshi (pickled plums), chirashi bowls, and other traditional dishes. [source]
Flavored Beverages
CulinaryFresh akajiso leaves can be steeped to create aromatic teas or infused into vodka and other spirits for unique cocktails. The leaves impart a distinctive flavor profile and striking burgundy color to beverages. [source]
Traditional Medicine
MedicinalIn traditional Japanese and Chinese medicine, perilla has been used to support digestion, respiratory health, and immune function. The herb contains compounds that may have anti-inflammatory and antioxidant properties. [source]
Food Preservation
HouseholdAkajiso is traditionally used in pickling, particularly with umeboshi (pickled plums), where it provides both flavor and natural coloring. The leaves can also be dried for long-term storage and used in tea blends. [source]
Garden Decoration
OrnamentalThe striking deep burgundy, crinkled foliage makes akajiso an attractive ornamental addition to herb gardens, containers, and landscape beds. It provides color contrast against green-leaved plants. [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 individual leaves when the plant is 6-8 inches tall, or harvest terminal shoots of 3-4 inches for more vigorous regrowth. Pinch off the top 1/4 inch regularly to encourage bushiness and prevent early flowering. Harvest leaves in the morning after dew dries for best flavor. For culinary use, harvest tender young leaves before flowering; mature leaves after flowering become tougher and more fibrous. The entire plant can be harvested at once when it reaches full maturity, or continuously harvested throughout the growing season for extended production.
Fun Facts
- 🌱 Akajiso has been cultivated in Japan for over 2,000 years and holds significant cultural importance in Japanese culinary traditions, particularly in the preparation of umeboshi pickled plums.
- 🌱 The plant's name 'akajiso' literally means 'red shiso' in Japanese, distinguishing it from green shiso (aojiso), though both are varieties of the same species Perilla frutescens.
- 🌱 Red perilla is considered invasive in some regions and self-seeds readily, so gardeners in certain areas should deadhead flowers to prevent unwanted spread in the landscape.
Gardening Terms
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