How to Grow Beni Kaze
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Beni Kaze
Perilla frutescens var. crispa
herbBeni Kaze is a Japanese cultivar of perilla, also known as red perilla or shiso, featuring deep burgundy to dark purple crinkled foliage with a distinctive aromatic flavor. This annual herb is prized in Asian cuisine for its unique taste profile combining mint, anise, and spicy notes. The decorative foliage and easy growth make it both a culinary and ornamental choice.
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Example Beni Kaze timeline · Pittsburgh, PA (Zone 6b)
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Plant Beni Kaze
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 Beni Kaze
Around Jun 1≈ 45 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-10 as an annual; perennial in zones 9-10
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Seedling
2-3 weeksSmall plants with initial true leaves emerging; foliage begins showing burgundy coloration
Keep soil consistently moist but not waterlogged. Provide bright light. Thin seedlings to proper spacing once 2-3 true leaves appear.
Vegetative Growth
3-4 weeksRapid leaf expansion with deepening purple coloration; plant develops bushy habit; foliage becomes more crinkled and fragrant
Pinch back growing tips to encourage bushier growth. Ensure consistent watering and adequate nutrition. Monitor for pest pressure.
Mature Foliage
4-6 weeksPlant reaches full size with abundant deep purple crinkled leaves; strong aromatic fragrance evident; plant is attractive both culinarily and ornamentally
Begin harvesting outer leaves regularly. Maintain consistent moisture and provide balanced feeding. Continue pinching if larger, bushier plants are desired.
Flowering
2-3 weeksSmall pale purple or white flower spikes emerge from leaf axils; plant begins producing seeds if left unpruned
Pinch off flowering stems to extend leaf production and maintain tender foliage quality. Leaf quality declines after flowering.
Seed Production (Optional)
3-4 weeksIf allowed to flower, tiny seeds develop in seed pods; foliage becomes tougher and less flavorful
Allow select flowers to mature if seed saving is desired. Collect seed pods when brown and dry. Otherwise remove flowers for continued leaf harvest.
Common Pests
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Hand-pick in early morning; use neem oil or insecticidal soap; encourage natural predators like birds
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Use floating row covers on young plants; apply neem oil or spinosad; maintain plant vigor with consistent watering
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Spray with strong water stream; use insecticidal soap or neem oil; introduce beneficial insects like ladybugs
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Increase humidity; use neem oil or sulfur spray; spray water on undersides of leaves regularly
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Use yellow sticky traps; apply neem oil or insecticidal soap; improve air circulation
Uses
Japanese Cuisine & Sushi
CulinaryBeni Kaze leaves are essential in Japanese cooking, used as a garnish and flavoring agent for sushi, sashimi, rice dishes, and grilled foods. The leaves impart a unique aromatic spice-mint flavor that complements seafood and rice perfectly. [source]
Umeboshi & Pickled Preparations
CulinaryPurple perilla is traditionally used to color and flavor umeboshi (pickled plums) and other fermented dishes. The leaves add color, flavor, and preservative properties to traditional Japanese condiments. [source]
Traditional Asian Medicine
MedicinalIn Traditional Chinese Medicine and Japanese herbalism, perilla leaves and seeds are used to support respiratory health, digestion, and immune function. Perilla seed oil is studied for its omega-3 content and anti-inflammatory properties. [source]
Natural Food Coloring
HouseholdThe deep purple pigments in Beni Kaze leaves can be extracted to create natural food colorings for desserts, beverages, and other dishes. This provides an alternative to synthetic food dyes. [source]
Decorative Garden Plant
OrnamentalWith its striking burgundy foliage and bushy habit, Beni Kaze serves as an attractive ornamental in herb gardens, borders, and containers. The dramatic color contrasts beautifully with green-leafed herbs and flowers. [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 when plant is 6-8 inches tall. Pinch or cut individual leaves just above a leaf node to encourage branching. Harvest regularly to maintain tender, flavorful foliage and delay flowering. Morning harvest after dew dries yields the best flavor. Use leaves fresh or dry them for later use. Peak flavor occurs before flowering.
Fun Facts
- 🌱 Beni Kaze is an invasive species in some regions of North America and Europe, spreading easily from volunteer seedlings—some gardeners prefer to deadhead flowers to prevent self-seeding
- 🌱 The name 'Beni Kaze' translates to 'red wind' in Japanese, referring to the plant's deep red coloration and the way its lightweight leaves flutter in the breeze
- 🌱 Perilla seeds contain high levels of alpha-linolenic acid (omega-3), making perilla seed oil a traditional Asian supplement valued for cardiovascular and joint health
Gardening Terms
New to gardening? Learn about terms used in this guide:
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