How to Grow Korean Green Perilla
Wikimedia Commons
Korean Green Perilla
Perilla frutescens var. crispa
herbKorean Green Perilla, also called Kkaennip or Perilla leaf, is an aromatic Asian herb with deeply wrinkled, serrated green leaves and a distinctive minty-spicy flavor. It is commonly used in Korean cuisine as a wrap for grilled meats and in fermented side dishes. The plant grows as a bushy annual with attractive foliage and small purple or white flowers.
Looking for a specific variety?
When should you plant Korean Green Perilla in your zone?
Get a personalized planting timeline — when to start seeds, transplant, and harvest — based on your USDA zone and local frost dates. Free to start.
Example Korean Green Perilla timeline · Pittsburgh, PA (Zone 6b)
-
Plant Korean Green Perilla
Around Apr 17Near Pittsburgh's average last spring frost.
-
Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
-
Harvest Korean Green Perilla
Around Jun 6≈ 50 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Korean Green 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
Sign up free to see if Korean Green Perilla grows in your zone — and get a personalized planting timeline.
Get my Korean Green Perilla timeline →Growth Stages
Seedling
2-3 weeksTiny seedlings with first true leaves emerging; delicate and pale green
Keep soil consistently moist; provide bright indirect light; thin seedlings to prevent overcrowding when 2-3 inches tall
Vegetative Growth
3-4 weeksPlant develops multiple stems with increasingly wrinkled, deeply textured green leaves; bushy habit forms
Pinch off flower buds to encourage leaf production; fertilize every 2 weeks with balanced fertilizer; maintain consistent moisture
Pre-flowering
2-3 weeksPlant reaches mature size with dense foliage; flower buds begin to form at stem tips
Continue pinching flower buds to prolong leaf harvest; leaves are at peak flavor and texture
Flowering & Seed Set
3-4 weeksSmall purple, pink, or white flowers appear in terminal spikes; plant begins to decline as energy shifts to reproduction
Allow some flowers to bloom if saving seeds desired; otherwise continue removing buds; leaf quality may diminish
Seed Maturity & End of Season
4+ weeksFlowers fade to seed pods; foliage becomes less tender; plant growth slows significantly
Collect mature seeds for next season; remove plant as productivity declines or allow to self-seed
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
-
Hand-pick in early morning; use neem oil spray; apply kaolin clay; encourage natural predators like parasitic wasps
-
Increase humidity with regular misting; spray with neem oil or insecticidal soap; prune heavily infested foliage
-
Strong water spray to dislodge; insecticidal soap; neem oil; encourage beneficial insects
-
Hand-pick at night; beer traps; copper tape barriers; encourage ground beetles; diatomaceous earth
-
Handpick caterpillars; Bacillus thuringiensis (Bt) spray; encourage parasitic wasps
Uses
Korean Wraps & Grilled Meats
CulinaryThe crisp, aromatic leaves are traditionally used as edible wraps for Korean grilled meats (ssam), providing a fresh, slightly spicy complement. The leaves can be briefly blanched or eaten raw, and are essential to authentic Korean barbecue dining. [source]
Fermented Side Dishes & Kimchi
CulinaryPerilla leaves are commonly used in traditional Korean fermented dishes, most notably as an ingredient in kimchi and jangachi (fermented vegetables). The leaves add unique flavor and aroma to preserved foods. [source]
Fresh Seasoning & Garnish
CulinaryThe minty, slightly spicy leaves enhance soups, stir-fries, rice dishes, and salads. Leaves can be used fresh or dried for later use, providing an authentic Asian herb flavoring to various dishes. [source]
Traditional Asian Medicine & Digestive Aid
MedicinalIn traditional Chinese and Japanese medicine, Perilla has been used to aid digestion, reduce inflammation, and support respiratory health. The plant contains compounds believed to have antimicrobial and antioxidant properties. [source]
Natural Dye & Flavoring Agent
HouseholdPerilla leaves have been used as a natural food coloring and flavoring agent in traditional Asian cooking. The plant can also be used to produce natural dyes for textiles. [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 (approximately 4-6 weeks after planting). Pinch or scissors-cut individual leaves or small stem clusters in the morning when flavor is most concentrated. Harvest regularly to encourage bushiness and delay flowering. Leaves are most tender and flavorful before flowering. Can harvest continuously throughout growing season until frost arrives.
Fun Facts
- 🌱 Korean Green Perilla is sometimes called 'sesame leaf' in English due to its use alongside sesame in Korean cuisine, though it is botanically unrelated to sesame.
- 🌱 The plant's leaves are highly wrinkled and textured by design—this crinkled morphology (var. crispa) actually increases surface area and is prized for both texture and flavor concentration.
- 🌱 In East Asia, Perilla has been cultivated for over 2,000 years and is considered a staple herb in Korean, Japanese, and Chinese cuisines, with evidence of use dating back to ancient Buddhist temples.
Gardening Terms
New to gardening? Learn about terms used in this guide:
Join 30,000 gardeners planning their gardens with LizPlants.
Get your personalized Korean Green Perilla planting timeline
Tell us your zip code and we'll calculate exactly when to start Korean Green Perilla seeds, transplant seedlings, and harvest — based on your USDA zone and local frost dates. Includes calendar reminders and printable task lists. Free to start.
Get my Korean Green Perilla timeline →