Perilla
( per - IL - lah )
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At-A-Glance InformationPerilla 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.
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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 zones ??? 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:
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 Crambe
Harvesting Perilla
Perilla species are cultivated for their fragrant foliage and seeds. Leaves typically have a flavor that is grassy with notes of licorice or anise, and is a bit minty as well in some varieties. The leaves are used fresh as garnish or tossed into salads, steamed, sauteed, or tempura-fried. Red varieties are sometimes steeped in hot water and juiced.
Propagation
Problems and Pests
Crambe are typically resilient plants, though they can have issues with the following in the landscape:
- Slugs and Snails
- Aphids
- Cabbage Worms
- Flea Beetles
- Grasshopper
- Clubroot
Gallery
Crambe has a great way of filling in height above low-growing companion plants.
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These plants have beautiful grey-green foliage.
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Even out of bloom, Crambe provides some much needed interest to this bed.
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Here, Crambe is planted in a border alongside Roses, Lavender, and various evergreens.
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Saponaria is interplanted with Crambe in this two-tone bed.
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Crambe flower shows are unmatched.
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Videos
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All you need to know about growing Crambe.
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Check out Sea Kale, a great permaculture garden plant.
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Resources
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