How to Grow Perilla
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Perilla
Perilla frutescens
herbPerilla is a fast-growing annual herb native to East Asia, prized for its distinctive aromatic foliage and culinary uses. The plant features deeply textured, colorful leaves (typically deep purple or green) that smell pleasantly fragrant and citrusy. It's commonly used in Asian cuisine and traditional medicine.
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Example Perilla timeline · Pittsburgh, PA (Zone 6b)
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Plant 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 Perilla
Around Jun 16≈ 60 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Perilla dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 4-10; annual in most regions, perennial in zones 9-10
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Get my Perilla timeline →Growth Stages
Seedling
2-3 weeksTiny cotyledons emerge; first true leaves appear small and crinkled
Keep soil moist, provide bright light, thin seedlings to proper spacing when 2-3 inches tall
Vegetative Growth
4-6 weeksRapid leaf expansion; plant becomes bushy with deeply textured foliage; characteristic fragrance develops
Pinch tips to encourage bushiness, water regularly, apply balanced fertilizer every 2-3 weeks
Mature Foliage
3-4 weeksFull-sized plant reaching 2-4 feet tall with abundant, deeply textured leaves; vibrant purple or green coloring
Begin harvesting leaves regularly; maintain moisture; reduce nitrogen fertilizer to prevent excessive growth
Flowering
2-3 weeksSmall, pale purple or white flowers appear in terminal spikes; seeds begin to develop
Deadhead flowers to extend leaf production, or allow flowering if seed collection is desired
Seed Development & Senescence
3-4 weeks to frostFlowers transition to seed heads; leaves may decline in quality; plant begins to slow growth
If saving seeds, allow to dry on plant; harvest seed heads before they shatter; plant will eventually decline in cool climates
Common Pests
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Hand-pick, use neem oil or insecticidal soap; plant resistant companions like garlic
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Increase humidity, mist foliage, use neem oil or miticide spray
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Yellow sticky traps, insecticidal soap, neem oil; remove heavily infested leaves
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Handpick, use Bt (Bacillus thuringiensis), encourage beneficial wasps
Uses
Asian cooking
CulinaryPerilla leaves are essential in Japanese, Korean, and Chinese cuisine, used fresh in sushi, as wraps for grilled meats, and pickled as an accompaniment. The leaves provide a unique minty-citrus flavor with subtle licorice notes. [source]
Flavor enhancement
CulinaryFresh or dried leaves can be used to flavor teas, broths, rice dishes, and fermented foods. The seeds yield perilla oil, valued for its omega-3 content. [source]
Traditional medicine
MedicinalUsed in Traditional Chinese Medicine and Ayurveda to support respiratory health and digestion. Contains perillaldehyde and other aromatic compounds. [source]
Natural fragrance
HouseholdDried leaves provide pleasant fragrance in potpourri, sachets, and dried arrangements. The plant's essential oils have been explored for aromatherapy. [source]
Pollinator support
WildlifeFlowers attract bees and other pollinators; foliage may also provide food for specialized insects. [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 individual leaves when plant is 6-8 inches tall; pinch off top growth to encourage bushiness. Harvest leaves frequently to maintain tenderness and prevent flowering. Best harvested in morning after dew dries. Leaves are most flavorful before flowering. Can harvest up to 1/3 of plant at a time.
Fun Facts
- 🌱 Perilla is considered invasive in some North American regions and Australia, spreading rapidly via self-seeding; deadhead or remove plants before seed maturity to prevent spreading.
- 🌱 The leaves contain a compound called perillaldehyde, which gives the plant its distinctive minty-citrus aroma and has antimicrobial properties explored in research.
- 🌱 In Korean cuisine, perilla leaves (called 'kkaennip') are so popular that they're commercially cultivated and sold fresh at markets; a single leaf may be used to wrap grilled meat or rice.
Gardening Terms
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