How to Grow Vietnamese Perilla
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Vietnamese Perilla
Perilla frutescens var. frutescens
herbVietnamese Perilla is an aromatic annual herb with distinctive deeply lobed, burgundy-tinged leaves that smell pleasantly minty and slightly spicy. It is a staple in Vietnamese, Thai, and Japanese cuisines, used fresh in salads, spring rolls, and as a garnish for soups and grilled meats. The plant grows quickly and self-seeds readily, making it a prolific addition to warm-season gardens.
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Example Vietnamese Perilla timeline · Pittsburgh, PA (Zone 6b)
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Plant Vietnamese 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 Vietnamese Perilla
Around Jun 1≈ 45 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 9-11; grown as a warm-season annual in cooler zones (sow after last frost)
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Get my Vietnamese Perilla timeline →Growth Stages
Germination & Seedling
7-14 daysTiny cotyledons emerge within 7-14 days. First true leaves are lobed and appear slightly wavy; plant is delicate and low-growing
Keep soil moist but not soggy. Provide bright light. Thin seedlings to 12 inches apart once true leaves appear. Protect from cold drafts
Vegetative Growth
30-40 daysPlant rapidly develops bushy form with multiple stems and deeply lobed, aromatic leaves. Foliage deepens in color from green to reddish-burgundy
Water regularly and provide consistent moisture. Fertilize every 2-3 weeks with balanced fertilizer. Pinch back growing tips early to encourage bushiness. Remove any early flower buds if you want to extend leaf production
Flowering
3-4 weeksSmall lavender, pink, or white flowers appear in terminal spikes. Leaves may become more bitter as flowering progresses
Deadhead spent flowers to prolong leaf production. If you want to save seeds, allow some flowers to mature. Leaves are still harvestable but best used early before flowering
Seed Production & Maturity
2-3 weeksFlowers develop into small, dry seed pods. Seeds mature and drop readily; plant may self-seed prolifically next season
Allow selected flower spikes to mature if collecting seeds. Harvest seed pods when papery and dry. Store seeds in cool, dry place for next season
Senescence
Until first hard frostPlant naturally declines after frost or in late fall, turning brown and drying back. Some self-seeded seedlings may emerge in protected spots
Allow plant to finish its cycle and collect seeds. Pull spent plants and add to compost. Collect volunteer seedlings in spring if desired
Common Pests
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Use row covers on seedlings, spray neem oil, dust with diatomaceous earth, or use yellow sticky traps
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and
Hand-pick, use beer traps, apply diatomaceous earth around base, or use copper tape barriers
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Spray with insecticidal soap or neem oil, increase air circulation, or use yellow sticky traps
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Spray foliage with water to dislodge, apply neem oil, or use miticide if severe
Uses
Fresh herb in Vietnamese cuisine
CulinaryVietnamese Perilla leaves are essential in Vietnamese cooking, used fresh in spring rolls (summer rolls), as a wrapper and garnish for grilled meats, and in salads like bánh mì and fresh spring rolls. The distinctive aromatic, slightly minty and anise-like flavor complements grilled fish, pork, and beef perfectly. [source]
Seasoning for Asian dishes
CulinaryThe leaves add flavor to soups, stir-fries, and noodle dishes throughout Vietnamese, Thai, and Japanese cuisines. Fresh leaves can also be fried as a crispy garnish or used to wrap cooked rice and meat [source]
Traditional herbal remedy
MedicinalPerilla has been used in traditional Asian medicine for centuries to aid digestion, support respiratory health, and reduce inflammation. The leaves are often brewed into tea or used in medicinal formulations [source]
Natural flavoring and fragrance
HouseholdThe aromatic essential oils in Perilla leaves can be used to infuse oils, create herbal vinegars, or add fragrance to natural household products. Fresh leaves dried in bundles add pleasant aroma to living spaces [source]
Nectar source for pollinators
WildlifeThe flowers attract bees, butterflies, and other beneficial pollinators, making Perilla a valuable addition to a pollinator-friendly garden. Self-seeding plants can provide food for wildlife throughout late summer [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 leaves when plant is 6-8 inches tall (approximately 30-40 days after planting). Pinch or cut off the top 2-3 leaf pairs regularly to encourage bushiness. Harvest in the morning after dew dries for best flavor and aroma. Leaves are most tender and flavorful before flowering. Continue harvesting until first frost. For maximum longevity, remove flower buds as they form. Harvest entire stems if desired, leaving lower foliage to regrow
Fun Facts
- 🌱 Vietnamese Perilla is called 'tía tô' in Vietnamese, 'shiso' in Japanese (where the leaves are used in sushi and as a garnish), and 'bánh mè' or 'rau cải' in other Vietnamese contexts. The same plant has different culinary traditions across Asia
- 🌱 Perilla seeds have been used in traditional Asian cuisine for thousands of years and are sometimes pressed for oil. The plant self-seeds so prolifically that it can become weedy in warm climates—some gardeners must actively manage or even cull volunteer seedlings to prevent takeover
- 🌱 The burgundy-colored variety (most common in Vietnamese cuisine) is different from the green shiso variety used in Japanese cooking, though they are the same species. The color difference is due to selective breeding for different traits and culinary preferences
Gardening Terms
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