How to Grow Purple Ruffled Perilla
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Purple Ruffled Perilla
Perilla frutescens var. crispa
herbPurple Ruffled Perilla is an ornamental and culinary herb with deeply frilled, iridescent purple foliage that ranges from deep burgundy to violet depending on light exposure. This tender annual grows 2-3 feet tall and is valued in Asian cuisines for its distinctive flavor and striking appearance. The plant produces small white or pale purple flowers in late summer.
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Example Purple Ruffled Perilla timeline · Pittsburgh, PA (Zone 6b)
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Plant Purple Ruffled 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 Purple Ruffled Perilla
Around Jun 16≈ 60 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 5-10 as an annual; can overwinter in zones 9-10
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Seedling
2-3 weeksTiny seedlings emerge with pale green cotyledons that gradually develop reddish tints. True leaves appear with the characteristic ruffled, textured margins.
Keep soil warm (70-75°F) and consistently moist. Provide bright light to prevent leggy growth. Thin seedlings to proper spacing once they have 2-3 true leaves.
Early Vegetative
3-4 weeksPlants develop their first true ruffled leaves with emerging purple coloration. The plant grows stockier and the distinctive foliage becomes more pronounced.
Ensure full sun exposure for vibrant purple color development. Begin fertilizing with balanced liquid fertilizer every 2-3 weeks. Pinch growing tips to encourage bushier growth if desired.
Vegetative/Foliage Production
4-8 weeksRobust plants with deeply ruffled purple foliage reaching 2-3 feet tall. Leaves are at their most ornamental and flavorful. Plant is vigorous and densely leafed.
Harvest outer leaves regularly to encourage continued growth and bushiness. Maintain consistent moisture and apply balanced fertilizer monthly. Remove any flower buds if foliage production is the priority.
Flowering
3-6 weeksSmall white or pale purple flowers appear in terminal and axillary spikes. Foliage may become slightly less vibrant as the plant diverts energy to reproduction.
Deadhead spent flowers to prolong foliage quality and plant vigor. If seeds are desired, allow some flowers to mature. Seeds will self-sow readily if allowed to mature fully.
Seed Production/End of Season
Variable, until first frost or end of seasonFlowers mature into small seed capsules. Foliage quality declines as temperatures drop. Plant slows growth and may decline in cool weather.
Allow flowers to go to seed if desired for next season (perilla readily self-seeds). In cooler zones, harvest final leaves before first frost. In zones 9-10, plant may continue growing through winter.
Common Pests
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Hand-pick beetles in early morning, use row covers on young plants, apply neem oil or pyrethrin if infestation is severe
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Increase humidity by misting, spray with water to dislodge, apply insecticidal soap or neem oil
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Use yellow sticky traps, spray undersides of leaves with insecticidal soap, apply neem oil
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and
Remove by hand, create barriers with copper tape or diatomaceous earth, use beer traps
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Spray with strong water jet, apply insecticidal soap, introduce beneficial insects like ladybugs
Uses
Asian Cuisine & Fresh Cooking
CulinaryPurple Ruffled Perilla leaves are a staple in Japanese, Korean, and Thai cuisines, used fresh in sushi, soups, and as a wrapping for grilled meats. The leaves have a unique minty-anise flavor with hints of citrus and are commonly pickled (shiso leaves in Japan). [source]
Traditional Medicine & Respiratory Health
MedicinalPerilla has been used in traditional Chinese and Japanese medicine for centuries to support respiratory function and digestive health. The leaves contain perillaldehyde and other volatile compounds with potential anti-inflammatory and antioxidant properties. [source]
Pickling & Preservation
CulinaryThe leaves are traditionally pickled and fermented to create shiso umeboshi (pickled plums with perilla), a condiment used in Japanese cooking. Pickled perilla leaves add distinctive flavor to rice dishes and can be preserved for long-term storage. [source]
Natural Food Coloring & Dye
HouseholdThe deep purple pigments in perilla leaves contain anthocyanins that can be used as natural food coloring for beverages, rice, and other dishes. The color intensity varies with pH and provides a striking visual element to culinary creations. [source]
Decorative Foliage Garden Plant
OrnamentalWith its spectacular deeply ruffled purple foliage, Purple Ruffled Perilla serves as a striking ornamental accent in gardens, borders, and containers. The iridescent quality of the leaves creates dramatic visual contrast and the plant's height and texture add architectural interest. [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 once the plant reaches 8-12 inches tall, typically 6-8 weeks after planting. Pinch off young leaves and tender stems for the best flavor and texture. Harvest in the morning after dew dries for peak flavor. Continue harvesting regularly throughout the season to promote bushiness and prolong leaf quality. In Asian cuisine, use both fresh leaves and pickling preparation. Leaves are most tender and flavorful before flowering.
Fun Facts
- 🌱 Purple Ruffled Perilla is called 'shiso' in Japanese and 'kkaennip' in Korean, and it has been cultivated for over 2,000 years in East Asia.
- 🌱 The plant's purple color is intensified by cool temperatures and full sun exposure; leaves grown in shade tend to be more green, while those in bright light develop deeper burgundy and violet hues.
- 🌱 Perilla readily self-seeds and can become invasive in some regions; some areas classify it as a weed, so deadheading spent flowers is recommended to prevent unwanted spread.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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