How to Grow Korean Red Perilla
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Korean Red Perilla
Perilla frutescens var. crispa
herbKorean Red Perilla is a leafy herb with distinctive deep red to purple, crinkled foliage and a complex flavor profile combining minty, slightly spicy, and aromatic notes. Native to East Asia, it's a staple in Korean, Japanese, and other Asian cuisines where leaves are used fresh or pickled. The plant grows as an annual in most climates and self-seeds readily if allowed to flower.
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Example Korean Red Perilla timeline · Pittsburgh, PA (Zone 6b)
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Plant Korean 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 Korean Red Perilla
Around Jun 6≈ 50 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Korean Red Perilla dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 5-10; can be grown as annual in zones 3-4
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Seedling
2-3 weeksTiny red or purple cotyledons emerge; true leaves develop with distinctive crinkled texture and deep red-purple coloration.
Keep soil moist but not soggy. Provide bright light and gentle air circulation. Thin seedlings to prevent crowding. Can transplant once 2-3 true leaves appear.
Vegetative Growth
3-6 weeksPlant develops multiple stems and increasingly larger, deeply lobed and crinkled leaves with rich purple-red coloration. Foliage becomes bushy and compact.
Pinch back growing tips to encourage branching and fuller growth. Water consistently. Begin harvesting outer leaves once plant has 6-8 true leaves. Avoid over-fertilizing which dilutes flavor.
Leaf Production Peak
4-8 weeksPlant reaches maximum foliage density with numerous harvestable leaves at optimal size (2-4 inches long) and flavor intensity. Leaves display vibrant red-purple coloration with distinct crinkled margins.
Continue regular leaf harvesting to promote more leaf production and prevent early flowering. Water moderately and consistently. Harvest frequently for best tenderness.
Flowering
4-6 weeksSmall white, pink, or pale purple flowers appear in terminal spikes. Foliage may become slightly tougher and more bitter as plant redirects energy to seed production.
Pinch off flower buds if you want to extend the leaf-harvesting phase and maintain tender foliage. Allow some flowers if you want seeds for next season. Seeds mature 4-6 weeks after flowering.
Seed Maturation & End of Season
6-8 weeksFlowers fade to seed pods. Plant may decline in vigor, especially after first frost. Seeds turn brown and dry in their calyces.
Leave some seed pods on plant if self-seeding is desired. Harvest seed heads when they turn brown but before seeds drop naturally. In zones 3-7, plants typically die back after first frost.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Hand-pick beetles in early morning; use row covers during peak beetle season; apply neem oil or insecticidal soap if severe
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Use reflective row covers on young plants; spray with neem oil or insecticidal soap; dust with diatomaceous earth
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Spray off with strong water jet; apply insecticidal soap or neem oil; encourage beneficial insects like ladybugs
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Increase humidity and air circulation; spray foliage with water; apply neem oil or sulfur-based fungicides in severe cases
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Use yellow sticky traps; spray with neem oil or insecticidal soap; remove heavily infested leaves
Uses
Korean BBQ & Fresh Wraps
CulinaryKorean Red Perilla leaves (called 'kkaennip') are a staple in Korean cuisine, used fresh at the table to wrap grilled meats and seafood, adding a distinctive minty-spicy flavor. The leaves can also be fried as banchan (side dishes) or used as garnish. [source]
Pickling & Preservation
CulinaryLeaves are traditionally pickled in salt, soy sauce, and aromatics to create long-lasting condiments that retain the herb's color and complex flavor. Pickled perilla is a popular preserved vegetable in Japanese and Korean kitchens. [source]
Sushi & Asian Cuisine
CulinaryIn Japanese cuisine, red perilla (aojiso or akajiso) is used to wrap sushi, flavor rice, garnish sashimi, and add depth to soups and noodle dishes. The distinct flavor complements raw fish and seafood. [source]
Traditional Asian Medicine
MedicinalKorean and Japanese traditional medicine uses perilla for digestive support, cough relief, and anti-inflammatory purposes. The leaves contain compounds like rosmarinic acid and perillaldehyde believed to have therapeutic properties. [source]
Aromatic & Culinary Flavoring
HouseholdThe intense aromatic oils make perilla useful for flavoring beverages, infusing oils or vinegars, and creating unique condiments. The leaves dry well for storage and long-term use. [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 once plant has 6-8 true leaves (approximately 4-5 weeks from germination). Harvest outer leaves regularly to encourage bushy growth and prevent flowering; inner leaves continue to develop. For peak flavor and tenderness, harvest leaves in morning after dew dries. Leaves are best when 2-4 inches long and still tender. Continue harvesting until flowering begins or first frost arrives. In cold climates, plants will die after the first hard freeze. For culinary use, pick individual leaves or harvest 1/3 of the plant at a time, allowing regrowth. Can harvest continuously from mid-summer until frost.
Fun Facts
- 🌱 Korean Red Perilla is highly invasive in some North American regions when allowed to self-seed, spreading readily in disturbed areas. Gardeners should consider deadheading flowers if growing in proximity to wild areas.
- 🌱 The two main perilla color varieties are red (Korean Red) and green (Japanese Green). Both are the same species but selected for different traits; red varieties are preferred in Korean cuisine while green is favored in Japanese cooking.
- 🌱 Perilla leaves contain a unique flavor compound called perillaldehyde, which creates the distinctive minty-spicy taste and has been studied for potential antimicrobial and anti-inflammatory properties.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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