Perilla

( per - IL - lah )

At-A-Glance Information

Perilla is a genus of herbaceous perennial and annual plants native to Asia, where species are commonly grown as edibles. These fragrant plants reach 2-3 feet tall when mature, and produce spikes of white flowers in late spring and summertime. Leaves smell similar to those of Mint plants. The most commonly known species, Perilla frutescens, is also known as Shiso. Other plants in the species are known as Beefsteak Plant, Perilla-Mint, or simply Perilla. Grow these shrublets as members of pollinator, herb, or potager gardens. They do well in the ground, in raised beds, or in containers. Take care when planting Perilla in the landscape, as touching leaves can cause contact dermatitis in sensitive individuals. Ingestion of plant parts can also be toxic to animals. These plants are considered invasive in some areas.

Perilla Species and Varietals

The genus Perilla includes is a member of the plant family Lamiaceae, making it a relative of Mint, Sage, and Bee Balm. Perilla plants grow best in USDA growing zones 10 and 11, and can be grown as an annual in cooler regions. To find your zone, click here: Zone Map.

Perilla frutescens (Korean Perilla, Deulkkae, Kkaennip)
This species is grown as an annual plant and is native to Southeast Asia and India. It is grown widely in Korea, China, Japan, and India. It forms a plant to 35 inches tall with fragrant, mint-scented foliage. Stems are hairy, and leaves are green with some purple blushing on their undersides. White flowers bloom on upright racemes in summer into fall. Culinarily, Japanese and Vietnamese Shiso refers to Perilla that has smaller leaves with a mintier flavor and smell (Perilla frutescens var. crispa), and Korean cuisine tends to feature Perilla with rounded, broad leaves (Perilla frutescens). Various subspecies and cultivars are listed and described below:

Bicolor Shiso
Leaves are green above, red below.

Early Select Kkaennip
A classic Korean Perilla with mint-basil flavor. Leaves pickled for kimchi or used as wraps.

Green Shiso
With foliage that is green on both sides.

Red Shiso
With leaves that are red on both sides.

Ruffled Green Shiso
With leaves that are ruffled and green on both sides.

Ruffled Red Shiso
With leaves that are ruffled and red on both sides.

Variegated Shiso
Leaves are variegated with green and red on both sides.

Caring for Perilla

Take care when planting these herbs in the landscape, as they are considered to be invasive in some areas. Check with local authorities before sowing or installing.
Plant Perilla, or Shiso, plants as starts from a reputable nursery or direct-sow seeds into the garden. Seeds can also be started indoors for a head-start on the growing season 4 to 6 weeks before the last frost of the area. These plants appreciate a space that receives full sun; ideally, they like between 6 and 8 hours of sun each day for best results. Ensure that soil is well-draining, rich in nutrients, and has a pH of between 5.5 and 6.5 (acidic to slightly acidic). If local soils are particularly poor in nutrients or do not drain well, make sure to amend the planting area with plenty of organic compost before installing. Apply a layer of mulch around the planting area to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention. Water new plantings regularly as they establish a strong root system in their new home. At maturity, Shiso plants are considered to be somewhat drought-tolerant, but appreciate consistently moist soils. As a general rule of thumb, water whenever the top inch or two of soil feels dry to the touch.

Pinch back growing tips as plants mature and become larger to help keep a bushy habit. Remove any flowers early in the season before they open up to keep the plant from going to seed, which takes nutrients and energy away from foliage. If you are planning on collecting seed for propagation, make sure to leave some flowering heads on the plants to mature. If you would like to collect seeds but discourage re-seeding, simply tighten a mesh bag around the flower inflorescences to catch seeds as they are released. Fertilize each growing season with an application of about an inch of well-decomposed compost around the planting area. Remove mulch, lay down compost and work it into the soil, and then replace mulch and irrigate. Prune later in the season to remove dead, damaged, or diseased foliage. When growing Shiso in a cramped space like a narrow border or a container, the plant will need to be divided every so often to ensure ongoing health. For instructions on how to successfully divide Shiso plants, see the propagation section below.

Growing Perilla in Containers
Perilla, or Shiso, plants are members of the plant family Lamiaceae, making them relatives of Mint. They share the same invasive, spreading nature, and are best planted in areas where this tendency will not become an issue. Planting Shiso in containers ensures that nearby plants remain safe from being displaced. Choose a container that is at least 6 inches deep and wide. If repotting a nursery-grown plant, choose a pot that is 1-2 inches wider than the original pot. Ensure that the pot has adequate drainage holes on the bottom to allow for excess water to flow away. Fill the pot with well-draining potting mix amended with organic material or compost, and then plant your Shiso, ensuring that the soil level stays about a half inch below the rim of the container. Mulch around the base of the plant to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention. After a few years, check the base of the pot for roots that may be growing through the pot's drainage holes. This is an indicator that the plant needs dividing or repotting. For instructions on how to successfully divide Shiso plants, see the propagation section below.

Harvesting Perilla
Perilla species are commonly cultivated for their fragrant foliage and seeds. Leaves have a flavor that is grassy with notes of licorice or anise, and can be a bit minty as well in some varieties. The leaves are used fresh as garnish or tossed into salads, steamed, sautéed, or tempura-fried. Red varieties are sometimes steeped in hot water and juiced. Shiso is harvested as a cut-and-come-again herb for fresh use. Plants can be harvested once they reach over 8 inches tall. The best time of the day to harvest Shiso is in the morning, after the dew has dried but before the heat of the day sets in. Using sharp, clean shears or snips, remove entire stems or single leaves (depending on how much is needed). Wrap leaves in a damp paper towel and place it in a perforated plastic bag in the crisper drawer of the refrigerator. Leaves can store for 2-3 days. Alternatively, stems can be placed in a cup with cool water and harvested as needed from the countertop.

Propagation

Perilla can be propagated by cutting or seed. To ensure that your propagated plant will have the exact same qualities and characteristics as the parent plant, use the cutting method. If you would like to experiment and see what plant you can grow from seed, just keep in mind that it will not necessarily be the same as the parent plant, especially if you are propagating a hybrid cultivar. These plants will freely re-seed in the garden if left to their own devices; volunteer plants can be dug up and transplanted elsewhere. To propagate your Perilla plant, follow the instructions below:

Propagating Perilla by Seed

Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. If you don't have any potting medium on hand, you can make some. Just mix together equal parts (by volume) moss peat and horticultural-grade sand or grit sand. You will also, after a few weeks, need individual 3-inch pots for each seedling that grows.
Harvest your seeds. The seed heads on plants are pretty easy to spot, they're left behind after flowers have faded. Once they have dried out and begun to split open, you can harvest the seeds inside. Cut them off of the plant, placing them in a paper bag. Harvest as many as you can, and place the paper bag in a dry, cool, dark area. They will continue to split open and release the seeds contained inside. Once they have been released, take them out of the bag and put them in a container so you can work with them.
Get your container prepared. Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about a quarter inch to a half-inch under the soil surface. Cover them with soil and water with your spray bottle. Place your tray of seeds in a warm area that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Germination usually takes 7 to 21 days from sowing. Once you begin to see seedlings sprout and they are able to be handled, transplant them out into the garden. Make sure the last frost of your region has passed by before transplanting.
Alternatively, Shiso seeds can be direct-sown into the garden after the last threat of frost has passed and nighttime temperatures remain above 45 degrees Fahrenheit. To prepare the bed, even out the soil surface, and then plant seeds 1/4 inch deep and 10 to 12 inches apart.

Propagating Perilla by Cutting

Gather your materials. You'll need a clean, sanitized, sharp pair of garden shears, rooting hormone, a pencil, and a 3-inch pot filled with well-draining compost or other organic material. If you don't have any potting medium on hand, you can make some. Just mix together equal parts (by volume) moss peat and horticultural-grade sand or grit sand.
In early summertime, choose the plant that you'd like to propagate. Ensure that this plant has had a good watering the night before, as this will improve the chances your cutting will take root. Cut one or more 3-4 inch portion(s) of the end of a non-blooming branch and strip the leaves off of the lower half. Make a hole in your planting medium by pushing your pencil into the soil. Dip the end of the stem in rooting hormone, and plant it in your pot. Fill in soil around the cutting to support it, but do not pack it down too much.
Moisten with water, and ensure that the pot has good drainage. Your pot should be kept in warm, sunny conditions indoors (and not in direct sunlight). Water whenever your soil is dry under the top layer. After about four to six weeks have passed, your cutting should be rooted. When you notice new growth, you'll know you have roots.
Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 55 and 70 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring, when you can transplant it to its new home. Ensure that the last frost of the year has occurred before doing this, as it can seriously damage your new plant.