How to Grow Red Perilla
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Red Perilla
Perilla frutescens var. crispa
herbRed Perilla is an ornamental and culinary herb with deep burgundy, crinkled foliage and a distinctive aromatic flavor. Native to East Asia, it is prized in Japanese and Korean cuisine for its leaves and seeds, and also valued as an ornamental accent plant in gardens. The plant grows as an annual in most climates and self-seeds readily.
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Example Red Perilla timeline · Pittsburgh, PA (Zone 6b)
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Plant 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 Red 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; grown as warm-season annual in cooler zones
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Seedling
2-3 weeksTiny purple-tinged cotyledons emerge; first true leaves develop with characteristic crinkled texture and deep burgundy color beginning to show.
Keep soil warm (70-75°F ideal) and consistently moist. Provide bright indirect light. Thin seedlings to proper spacing once 2-3 true leaves appear.
Vegetative Growth
4-6 weeksPlant develops bushy form with multiple stems; crinkled, deeply colored burgundy foliage expands rapidly. Leaves reach 2-4 inches long.
Pinch off growing tips to encourage branching and bushier growth. Water regularly. Apply balanced fertilizer every 2-3 weeks. Monitor for pests.
Pre-flowering
2-3 weeksFlower buds form at branch tips; plant reaches full mature height and width. Foliage color deepens with cooler nights.
Pinch flower buds if growing primarily for foliage to extend leaf harvest. Reduce nitrogen fertilizer to slow flowering if desired.
Flowering & Seed Production
4-8 weeksSmall lavender, purple, or white flowers appear in terminal spikes. Plant may produce viable seeds if not harvested early.
Allow some flowers to mature for seed saving if desired. Plant freely self-seeds; remove flower heads before seed drop if you wish to prevent volunteer plants.
Decline & End of Season
2-4 weeks until frostPlant growth slows in fall and with first frost. Foliage becomes tougher and flavor may intensify.
Harvest remaining leaves before frost. Allow some plants to go to seed for spring volunteers or collect seeds for replanting next season.
Common Pests
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Hand-pick in early morning; use row covers to protect young plants. Neem oil or spinosad spray if infestation is severe.
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Use row covers over young seedlings. Spray with neem oil or kaolin clay. Remove leaf debris where beetles overwinter.
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Spray with strong water stream to dislodge; use yellow sticky traps. Apply insecticidal soap or neem oil.
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Wash off with water spray; apply insecticidal soap or neem oil. Encourage natural predators like ladybugs.
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Remove by hand, especially at night. Use beer traps or diatomaceous earth. Keep garden debris-free.
Uses
Japanese & Korean Cuisine
CulinaryRed Perilla leaves are essential in Japanese (shiso) and Korean (kkaennip) cooking, used for wrapping sushi, in salads, as garnish, and pickled as condiments. The leaves have a unique anise-mint flavor with peppery notes. [source]
Perilla Seeds & Oil
CulinaryThe seeds (egoma) are used whole or pressed for oil in Asian cuisines, rich in omega-3 alpha-linolenic acid. Used in dressings, seasoning blends, and traditional dishes. [source]
Traditional Medicine
MedicinalUsed in traditional Chinese and Ayurvedic medicine for respiratory support, digestion, and anti-inflammatory purposes. Modern research explores its antioxidant and potential allergy-modulating compounds. [source]
Garden Accent & Foliage Interest
OrnamentalStriking deep burgundy, crinkled foliage provides dramatic color contrast in beds and containers. Adds tropical or exotic aesthetic to gardens and landscaping. [source]
Herbal Tea & Beverages
HouseholdFresh or dried leaves brew into aromatic herbal tea with cooling properties (especially valued in summer in East Asia). Used in traditional beverages and natural flavoring. [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; this encourages continued growth. Pinch off young leaf clusters for tender, flavorful leaves. Harvest leaves in morning after dew dries for best flavor. For seeds, allow some flowers to mature and collect seed heads when they brown and dry. Use leaves fresh or dry for storage.
Fun Facts
- 🌱 Red Perilla is also called 'purple mint' or 'Japanese basil,' though it is not actually a true basil or mint—it belongs to the mint family (Lamiaceae) but is distinct in genus.
- 🌱 The plant self-seeds so readily that it can become invasive in warm climates; in some regions it is considered a pest. Always deadhead before seeds fall if you want to prevent volunteer plants next season.
- 🌱 In East Asia, Red Perilla has been cultivated for over 2,000 years and holds cultural significance in Japanese and Korean cuisines, with specific varieties bred for leaf size, flavor profile, and seed quality.
Gardening Terms
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