How to Grow Curly Green Perilla
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Curly Green Perilla
Perilla frutescens var. crispa
herbCurly Green Perilla is an ornamental and culinary herb with deeply ruffled, crinkled leaves that create a striking textured appearance. Native to East Asia, it's prized for its decorative foliage and distinctive anise-like flavor in Asian cuisines. The plant grows as an annual or short-lived perennial in cooler climates, reaching 2-3 feet tall.
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Example Curly Green Perilla timeline · Pittsburgh, PA (Zone 6b)
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Plant Curly Green 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 Curly Green Perilla
Around Jun 16≈ 60 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Curly Green Perilla dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 5-9; grows as annual in colder zones, perennial in zones 9-10
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Get my Curly Green Perilla timeline →Growth Stages
Seedling
2-3 weeksTiny seedlings with smooth oval cotyledons emerge; first true leaves begin to show slight wrinkling
Keep soil moist and warm (70-75°F ideal). Provide bright light to prevent leggy growth. Thin seedlings to 6 inches apart when 2-3 true leaves appear.
Vegetative Growth
4-8 weeksPlant develops characteristic crinkled, deeply textured foliage. Leaves emerge with increasing curling and ruffling. Stems become woody and branch out.
Pinch back growing tips to encourage bushier growth and prevent early flowering. Harvest outer leaves regularly to promote fullness. Maintain consistent moisture and feed with balanced fertilizer every 3-4 weeks.
Maturation
4-6 weeksPlant reaches full size of 2-3 feet with dense, highly textured foliage. Curled leaves are fully developed and intensely wrinkled. Plant becomes quite bushy and ornamental.
Continue harvesting leaves from top and sides. Continue pinching flower buds to extend leaf production and maintain ornamental shape. Increase watering frequency in hot weather.
Flowering
3-4 weeksSmall purple or white flowers appear in terminal spikes above foliage. Flowers are delicate and attract pollinators. Plant energy begins shifting to seed production.
Pinch off flower buds if you want to continue harvesting tender leaves. Leave some flowers if you wish to collect seeds for next year. Reduce fertilizer frequency.
Seed Production & Senescence
3-4 weeks to seed maturityFlowers mature into small, round seeds in four-lobed calyxes. Plant foliage may yellow and decline, especially in cool fall weather.
Allow flowers to fully mature and dry if saving seeds. Cut plant down in fall or let frost kill it naturally. Seeds self-sow readily in warm climates—manage self-seeding to avoid unwanted plants.
Common Pests
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Hand-pick beetles in early morning; use neem oil or insecticidal soap; encourage beneficial insects like parasitic wasps
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Spray with strong water stream to dislodge; apply insecticidal soap or neem oil; introduce ladybugs or lacewings
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Increase humidity; spray with water; use miticide if severe; neem oil applications
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Yellow sticky traps; insecticidal soap; neem oil; reflective mulch to confuse adults
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and
Hand-pick at dusk; beer traps; copper barriers; encourage ground beetles; allow natural predators
Uses
Asian Cuisine & Flavor
CulinaryPerilla leaves are a staple in Japanese, Korean, and other Asian cuisines, used in sushi, pickling, tempura, and as a garnish. The leaves have a unique anise-mint flavor with subtle pepper notes. [source]
Traditional Medicine & Respiratory Support
MedicinalPerilla has been used for centuries in traditional Asian medicine to support respiratory health, digestion, and as an anti-inflammatory. Modern research suggests compounds like perillaldehyde and rosmarinic acid contribute to its health benefits. [source]
Decorative Foliage
OrnamentalThe striking deeply crinkled, ruffled leaves make Curly Green Perilla an excellent ornamental plant for borders, containers, and accent planting. The texture adds visual interest to both herb gardens and ornamental landscapes. [source]
Pickling & Preservation
HouseholdPerilla leaves are traditionally pickled (umeboshi in Japanese cuisine) or used to preserve other foods due to their antimicrobial properties. The leaves impart a distinctive flavor and color to preserved vegetables. [source]
Pollinator Support
WildlifeThe delicate flowers attract bees, butterflies, and other pollinators, making it beneficial for supporting pollinator populations in the garden. [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 (usually 4-6 weeks after planting). Pinch leaves from the top to encourage bushier growth. Harvest in morning after dew dries for best flavor. Leaves are most tender and flavorful before flowering. In zones 9-10, harvest year-round; in colder zones, harvest heavily before first frost. For seed saving, allow a few plants to flower and mature seeds; seeds drop and self-sow readily.
Fun Facts
- 🌱 Curly Green Perilla is an invasive species in some regions of North America, spreading rapidly through prolific self-seeding; gardeners in these areas should deadhead flowers and manage spread carefully.
- 🌱 The Japanese have cultivated perilla for over 2,000 years; it's so culturally important that red and green varieties are sold fresh in Asian markets and used extensively in traditional kaiseki cuisine.
- 🌱 Perilla contains high levels of omega-3 fatty acids and has been studied for its potential to help reduce inflammation and support brain health, though more human trials are needed.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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