Perilla is an easy-to-grow herb and leafy green that is widely cultivated throughout Asia. Available in both green and red forms, both varieties are grown and used in much the same way.
Also known as Shiso, Japanese Shiso, Zi Su, and sometimes the Beefsteak Plant, Perilla is popular in Japanese, Korean, Vietnamese and Chinese cooking. The green form is prized for its fresh aromatic leaves, while the red variety is often used to colour pickles and as an attractive ornamental plant.
Quick Facts
| Feature | Details |
|---|---|
| Botanical Name | Perilla frutescens |
| Common Names | Perilla, Shiso, Japanese Shiso, Zi Su, Beefsteak Plant |
| Plant Type | Annual herb |
| Position | Full sun to light afternoon shade |
| Soil | Well-drained, fertile soil |
| Sowing Depth | Around 6 mm (¼ inch) |
| Germination | Usually 7–21 days |
| Height | 60–90 cm (2–3 ft) |
| Harvest | Pick leaves as required once plants are established |
| Difficulty | Easy |
How to Grow Perilla From Seed
Perilla is easy to grow from seed and performs well in both pots and garden beds.
- Choose a position in full sun, although plants appreciate some afternoon shade in hotter climates.
- Perilla grows well on balconies, patios and in vegetable gardens.
- Choose a large pot or prepare well-drained garden soil.
- Fill pots with a good-quality potting mix.
- Mix in an organic fertiliser before planting.
- Sow seeds directly where they are to grow, about 6 mm (¼ inch) deep.
- Cover seeds lightly with finely sifted soil.
- Water gently with a liquid seaweed fertiliser.
- Keep the soil evenly moist but not waterlogged while seeds germinate.
- Seeds generally germinate within one to three weeks in warm conditions.
Once seedlings are growing strongly, pinch out the growing tips occasionally to encourage bushier plants and a heavier harvest of leaves.
Growing Perilla in Pots
Perilla is an excellent container plant.
Use a pot with good drainage and quality potting mix, and place it where it receives at least six hours of sunlight each day. Water regularly during warm weather, allowing excess water to drain away.
Container-grown plants benefit from occasional applications of liquid fertiliser throughout the growing season.
Harvesting Perilla Leaves
Harvest leaves whenever needed by snipping them with clean, sharp scissors.
Regular harvesting encourages fresh growth and helps produce a dense, bushy plant with plenty of new leaves.
For the best flavour, harvest leaves before the plant begins flowering.
Uses for Perilla
Both green and red Perilla are widely used in Asian cooking.
- The leaves are commonly served:
- with sashimi and sushi
- in tempura
- in salads
- as a garnish
- pickled
- wrapped around meat or rice dishes
The seeds of green Perilla are also used to produce a flavourful cooking oil that is especially popular in Korean cuisine.
Interesting Facts About Perilla
- Perilla belongs to the mint family.
- Both green and red forms are edible.
- Red Perilla is often grown as an ornamental foliage plant.
- Perilla readily self-seeds in favourable conditions.
- Harvesting regularly encourages bushier growth and more leaves.
- The flowers also attract bees and other beneficial pollinators.
Perilla varieties in different Cuisines
Although there are many varieties of Perilla it is only 3–5 major flavour groups: Japanese green shiso, Japanese red shiso, Korean perilla, Vietnamese perilla, and Chinese types.
Japanese shiso (Perilla frutescens var. crispa),
It is the green variety that is used mainly in Japanese cuisine, has a distinctive flavour compared with many other types of perilla. A brighter, fresher, and more aromatic, think mint, basil, citrus zest, and a subtle anise-like sweetness. Japanese shiso is prized for its delicate fragrance and clean finish, making it a popular accompaniment for sushi, sashimi, pickles, and garnishes.
Red Periila (akajiso) has a more bitter taste, mainly used for making Dye as well as in Pickling
Korean perilla (often called kkaennip),
This variety tends to have larger leaves and a stronger, earthier flavour with a deeper herbal character and a slight bitterness.
Vietnamese perilla (Tía tô)
Used as one of the Pho herbs, spring rolls, salads, soups, Vietnamese pickles
Chinese perilla (Zi su / Su zi
Regarded as having a stronger and more earthy or medicinal taste. Used in traditional Chinese cooking, soups, seafood dishes, seed oil and herbal preparations with the leaf the stem and seeds being used in different ways
