How to Grow Korean Perilla
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Korean Perilla
Perilla frutescens var. crispa
herbKorean perilla, also known as shiso or kkaennip, is a fast-growing annual herb with deeply veined, aromatic leaves that are essential in Korean and Japanese cuisine. The plant produces distinctive purple or green foliage depending on variety, with a unique flavor profile combining mint, anise, and citrus notes. It is prized for both culinary use and its ornamental appeal in gardens.
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Example Korean Perilla timeline · Pittsburgh, PA (Zone 6b)
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Plant Korean 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 Korean Perilla
Around May 27≈ 40 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Korean Perilla dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-10; grows best in zones 6-9
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Seedling
2-3 weeksTiny seedlings emerge with cotyledons (seed leaves) and develop first true leaves with characteristic deep venation within 1-2 weeks.
Keep soil warm (65-75°F) and consistently moist. Provide bright light immediately after germination. Thin seedlings to proper spacing once they reach 2-3 inches tall.
Vegetative Growth
3-4 weeksPlant rapidly develops bushy foliage with increasingly larger, deeply veined leaves. Stems become woody and purple or green depending on variety. Height typically reaches 18-30 inches.
Pinch back growing tips at 6-8 inches to encourage bushier growth. Water regularly and fertilize every 2-3 weeks with balanced fertilizer. Remove any flower buds if leaf production is priority.
Pre-flowering
2-3 weeksPlant develops terminal flower spikes with tiny purple or white flowers. Leaf quality and flavor may begin to change as plant diverts energy to reproduction.
Harvest leaves frequently to delay flowering and maintain tender foliage quality. Pinch off flower buds if you want to extend the vegetative stage and maximize leaf production.
Flowering & Seed Production
3-4 weeksDense flower spikes appear at stem terminals producing small flowers that mature into round seed capsules. Foliage quality declines as plant matures.
Allow some flowers to remain if you want to collect seeds for next season. Harvest leaves regularly and remove lower yellowing foliage. Plant will begin to slow growth.
Harvest & End of Season
Until frost or season endPlant reaches full maturity with lignified stems and mature seed pods. Foliage becomes tougher and flavor changes. Annual plant begins to decline as temperatures cool or frost approaches.
Perform final harvest of quality leaves. Allow a few plants to self-seed or collect mature seed pods for next year's planting. Remove plants after frost kills them.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Hand-pick beetles early in morning or use pheromone traps. Apply neem oil or insecticidal soap. Encourage natural predators like parasitic wasps.
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Increase humidity and water foliage. Spray with strong water stream to dislodge. Apply neem oil or miticide if severe.
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Use yellow sticky traps. Spray with insecticidal soap or neem oil on undersides of leaves.
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Remove debris and mulch that harbor them. Use beer traps or copper barriers. Hand-pick at dawn or dusk.
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Ensure good air circulation. Spray with sulfur or potassium bicarbonate. Remove affected foliage. Avoid overhead watering.
Uses
Korean & Japanese Cuisine
CulinaryKorean perilla leaves (kkaennip) are essential in Korean cuisine, used fresh as a wrapping for grilled meats, in kimchi, and as a side dish (banchan). Japanese shiso leaves are used in sushi, tempura, and as garnish. [source]
Unique Flavor Profile
CulinaryThe leaves have a complex aromatic flavor combining mint, anise, and citrus with a slightly numbing, tingly sensation. They are often pickled, added to rice dishes, or used fresh in salads and preparations. [source]
Traditional Medicine & Digestion
MedicinalIn traditional Korean and Chinese medicine, perilla is used to aid digestion, reduce inflammation, and alleviate respiratory symptoms. The leaves and seeds are brewed into tea for their carminative and anti-inflammatory properties. [source]
Respiratory & Allergy Support
MedicinalPerilla contains compounds like perillaldehyde and rosmarinic acid that have been studied for anti-inflammatory and antihistamine effects, potentially supporting respiratory health and allergy relief. [source]
Ornamental Garden Plant
HouseholdThe deeply textured purple or green foliage provides striking visual interest in gardens and containers. Purple varieties (var. frutescens) are particularly ornamental and attract pollinators with their flower spikes. [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 pinching leaves when plant reaches 6-8 inches tall to encourage bushiness. Harvest outer leaves regularly starting at 40-60 days; this stimulates continued growth and maintains tender foliage quality. Pinch back flower buds if extended vegetative growth is desired. Leaves are best harvested in morning after dew dries. Continue harvesting until first frost or plant decline. For seed production, allow flowers to mature and dry on plant, then collect seed heads before they shatter.
Fun Facts
- 🌱 Korean perilla can self-seed readily in warm climates, and plants that escape cultivation may be considered invasive in some regions. Gardeners should manage seed production carefully.
- 🌱 The flavor and aroma of perilla come from compounds like perillaldehyde (found in the essential oil), which has been used in flavor industries and has antimicrobial properties.
- 🌱 In Korean cuisine, perilla leaves have been cultivated for thousands of years and are considered one of the most important herbs in the Korean kitchen, with dedicated cultivars bred for leaf size and flavor.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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