How to Grow Vietnamese Perilla Crispa
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Vietnamese Perilla Crispa
Perilla frutescens var. crispa
herbVietnamese perilla crispa, commonly called crispy perilla or shiso leaves, is an aromatic annual herb with deeply ruffled, burgundy-tinged foliage and a distinctive spicy-minty flavor profile. Native to Southeast Asia, it's a staple in Vietnamese and Japanese cuisine, prized for its ornamental crinkled leaves and complex culinary applications. The plant is vigorous and relatively easy to grow, reaching 18-24 inches tall with abundant foliage throughout the growing season.
When should you plant Vietnamese Perilla Crispa in your zone?
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Example Vietnamese Perilla Crispa timeline · Pittsburgh, PA (Zone 6b)
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Plant Vietnamese Perilla Crispa
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 Crispa
Around Jun 6≈ 50 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Vietnamese Perilla Crispa dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 5-10; grows as annual in cooler zones, perennial in zones 9-10
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Seedling
2-3 weeksTiny cotyledons emerge within 7-10 days. True leaves develop slowly and are noticeably ruffled even at this stage.
Keep soil consistently moist but not soggy. Provide bright indirect light. Thin seedlings to 3-4 inches apart once true leaves appear. Maintain 70-75°F for optimal germination.
Early Growth
3-4 weeksPlant develops 4-6 true leaves; characteristic burgundy coloring becomes evident, especially on leaf undersides. Growth is relatively slow initially.
Transition to full sun gradually. Begin light fertilizing every 2 weeks with balanced or slightly nitrogen-rich fertilizer. Thin to final spacing of 12 inches.
Vegetative/Leaf Production
4-6 weeks or longerVigorous bushy growth with abundant, deeply ruffled foliage. Plant reaches 12-18 inches tall. Leaves are full-sized and ready for harvest. Purple-tinged coloration deepens in cooler conditions.
Begin regular leaf harvesting to encourage bushier growth and prevent early flowering. Water consistently and feed every 2 weeks. Pinch growing tips to promote branching.
Flowering
2-3 weeks or longer if flowers not removedSmall inconspicuous pale pink or white flowers appear in terminal spikes. Leaf quality and flavor may diminish slightly as energy goes to seed production.
Pinch off flower buds to extend leaf harvest and maintain flavor quality. If allowing flowering, harvest leaves before buds fully open.
Seed Setting/Maturity
3-4 weeksPlant produces small brown seeds in round capsules. Foliage becomes coarser if allowed to fully mature. In warm climates, plant may self-seed for next season.
Save seeds by allowing some flowers to mature fully. Collect seed heads when dry and brown. Store seeds in cool, dry conditions.
Common Pests
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Hand-pick in early morning; use neem oil spray; deploy Japanese beetle traps away from plants
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Increase humidity with regular misting; spray with insecticidal soap or neem oil; ensure adequate air circulation
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Spray with strong water stream; apply neem oil or insecticidal soap; introduce ladybugs
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Yellow sticky traps; spray with neem oil or insecticidal soap; remove heavily infested leaves
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and
Hand-pick at dusk; use beer traps; create barriers with diatomaceous earth; encourage natural predators
Uses
Vietnamese cuisine staple
CulinaryFresh leaves are essential in Vietnamese cooking, used fresh in salads, spring rolls, pho accompaniments, and as a garnish. The spicy-minty, slightly numbing flavor profile adds complexity to dishes and is often served alongside grilled meats. [source]
Japanese shiso preparation
CulinaryLeaves can be used similarly to Japanese shiso perilla for tempura, pickling, and flavoring rice dishes. The ruffled texture makes excellent presentation as a plate garnish. [source]
Traditional digestive remedy
MedicinalIn traditional Vietnamese and Chinese medicine, perilla is used to aid digestion, reduce inflammation, and alleviate cough and bronchial congestion. Often prepared as a tea from fresh or dried leaves. [source]
Ornamental kitchen garden plant
HouseholdThe deeply ruffled burgundy-tinged foliage is highly decorative, making this an attractive edible ornamental for containers, borders, and herb gardens. Adds visual interest to mixed plantings. [source]
Natural dye potential
CraftThe anthocyanin pigments in perilla leaves can be extracted and used to create natural dyes for textiles and paper crafting, producing purple to red hues. [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 8-10 inches tall, typically 4-6 weeks after planting. Pinch off top 2-3 leaf pairs regularly to encourage bushier growth. For best flavor, harvest in the morning after dew dries but before intense heat. Continue harvesting throughout the season before plant flowers. Leaves are most tender and flavorful when young and still crinkled. In warm climates, can harvest continuously until first frost.
Fun Facts
- 🌱 Vietnamese perilla crispa is closely related to Japanese shiso (Perilla frutescens var. frutescens), but the crispy variety has distinctly more ruffled, ornamental foliage and a more intense spicy-minty flavor.
- 🌱 The plant contains perillaldehyde, a compound that creates the distinctive numbing, cooling sensation on the palate similar to szechuan peppercorns, making it a flavor powerhouse in Southeast Asian cuisine.
- 🌱 Perilla is considered invasive in some temperate regions because it self-seeds readily and spreads vigorously; gardeners in zones 5-8 should manage seed production by removing flowers before maturity to prevent unwanted volunteers.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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