Perilla
The Korean variety of the perilla family with larger, less ruffled leaves used to wrap grilled meats and rice.
On this pageOverview
Meet Perilla
The Korean variety of the perilla family with larger, less ruffled leaves used to wrap grilled meats and rice. Perilla leaves have a distinct sesame-like flavor with minty undertones and are a staple of Korean table settings. Grow in partial shade with rich, moist soil and harvest outer leaves regularly to encourage continued production.
When to plant Perilla
Cold stratify perilla seeds by placing them between moist paper towels in a sealed bag and refrigerating for 1-2 weeks before sowing. Sow seeds on the surface of moist seed-starting mix indoors 6-8 weeks before the last frost, as light aids germination. Keep soil at 65-70°F. Germination takes 7-21 days. Transplant outdoors after last frost when soil is warm. Direct sowing after soil reaches 65°F also works well. For large plantings typical of Korean kitchen gardens, broadcast seed thickly in a prepared bed and thin to 12-18 inches apart.
We watch the calendar so you don't have to
Tell us where you garden once. We line your sow and harvest windows up with your local season — and nudge you the moment each one opens.
See your exact Perilla dates
Share your location once and we'll line every sow and harvest date up with your real local season — not a generic seed-packet guess.
Used once to set your season · never sharedHow to grow Perilla
Perilla (Perilla frutescens), known as kkaennip or deulkkae in Korean cuisine, is a warm-season annual with larger, broader, and less ruffled leaves than Japanese shiso. While closely related, perilla has a distinct sesame-like flavor that sets it apart. Start seeds indoors 6-8 weeks before the last frost, or direct sow after soil temperatures reach 65°F. Seeds benefit from cold stratification for improved germination.
Transplant or thin seedlings to 12-18 inches apart in partial shade to full sun. Perilla prefers rich, moist, well-drained soil and consistent watering. The plants grow 2-3 feet tall with large, slightly fuzzy leaves that are broader and flatter than shiso. Pinch growing tips to encourage branching and a bushier habit.
Perilla is extremely easy to grow and tolerates a wider range of conditions than many herbs. It self-seeds freely and can become invasive if not managed. In Korean home gardens, perilla is grown in large quantities as the leaves are consumed in great volume as ssam (wrapping) leaves for grilled meats. Grow in containers to limit spreading, and deadhead flower spikes to extend the leaf harvest period.
The bed planner spaces every plant for you
Pick a bed size and PlotMyGarden spaces your Perilla at 25 cm, counts how many fit, and lays the block out before you buy a single seed.
Perilla's best neighbours
Perilla grows well alongside other Asian culinary plants including garlic chives, Thai basil, cilantro, and hot peppers. Its aromatic foliage may help deter some common garden pests. The large, attractive leaves provide light shade for lower-growing companion herbs. Avoid planting near shiso if you want to maintain distinct varieties, as cross-pollination is possible. Perilla paired with pepper plants creates a convenient Asian herb garden grouping that shares similar growing conditions.
It flags clashes before you plant, not after
Every plant you place is checked against its neighbours in real time. Good matches glow green; conflicts get flagged on the spot — so a season-wrecking mistake never makes it into the ground.
Feed it well
Perilla grows best in rich, moist, well-drained soil with a pH of 5.5-6.5. Work 2-3 inches of compost into the planting area before sowing or transplanting. Feed every 3 weeks with a balanced liquid fertilizer or fish emulsion. Perilla is a heavier feeder than many herbs because the large leaves require substantial nutrients to develop fully. In containers, use a quality potting mix and feed biweekly during active growth. Mulch around plants to retain soil moisture and suppress weeds.
Ideal Temperature
Hardiness Zone Compatibility
From seed to harvest, stage by stage
Seed Germination
Perilla seeds are tiny (about 1mm) and require light to germinate — they should be surface-sown and pressed gently into the soil rather than buried. Germination is slow and erratic, typically taking 7-14 days in warm conditions. The seeds contain germination inhibitors in their seed coat that break down with exposure to light and moisture. Seedlings emerge as a pair of small, rounded cotyledons before the first true serrated leaves appear.
Seedling Development
The first true leaves emerge with the characteristic deeply serrated margins that distinguish perilla from other seedlings. Purple varieties begin showing pigmentation as early as the second true leaf pair. Growth is initially slow as the root system establishes, then accelerates noticeably once plants have 4-6 true leaves. The square stem typical of the mint family becomes evident during this stage.
Vegetative Growth
Plants enter a rapid growth phase, producing lush foliage on branching square stems that can reach 60-100 cm tall. The aromatic oils in the leaves intensify during warm weather, filling the garden with perilla's distinctive fragrance. Leaves reach their full size of 7-12 cm long and develop their deepest color and strongest flavor during this phase. Regular harvesting of leaf tips encourages bushier, more compact growth with increased side branching.
Flowering
As day length shortens in late summer, perilla transitions to flowering mode, sending up elongated racemes of small tubular flowers in white, pink, or purple. The flower spikes can reach 10-20 cm long and are highly attractive to bees, butterflies, and other pollinators. Flowering signals a decline in leaf quality as the plant redirects energy toward seed production, though the immature flower buds (hojiso) are themselves a prized garnish in Japanese cuisine.
Seed Maturation
Pollinated flowers develop into small nutlets (seeds) within the persistent calyces along the flower spike. Each calyx contains four tiny seeds that gradually harden and turn from green to brown as they mature. The plant's leaves become smaller and less aromatic as all resources shift to seed production. Perilla is a prolific self-seeder — a single plant can produce thousands of seeds that readily volunteer the following spring.
Scatter seeds on the surface of moist seed-starting mix and press lightly — do not cover with soil. Keep consistently moist with a mist sprayer and maintain temperatures of 20-25°C (68-77°F). A clear humidity dome or plastic wrap helps retain moisture during the slow germination period. Bottom heat from a seedling mat speeds germination significantly.
Caring for Perilla month by month
What to do each month for your Perilla
July
You are herePeak growing season with vigorous leaf production. Harvest leaves frequently — perilla responds to cutting by producing more side shoots and leaves. Water deeply during hot dry spells, as wilted perilla leaves lose their aromatic oils and become bitter. Apply liquid fertilizer every 2-3 weeks.
Harvesting Perilla
Harvest perilla leaves once plants have at least 6 pairs of leaves, typically 40-50 days from sowing. Pick individual large outer leaves at the stem base, leaving the growing center and younger leaves intact. In Korean cuisine, leaves are harvested at near-full size (3-5 inches across) for use as wrapping leaves. Harvest frequently to encourage continuous leaf production. The flower spikes can also be harvested for use in pickles and teas. Perilla seeds are harvested after flower spikes dry and are used in Korean cooking for their nutty oil.
We count the days and tell you when to pick
Tell us when you planted and PlotMyGarden tracks the 40-day countdown to harvest, then pings you the day your Perilla is ready.
Storage & Preservation
Fresh perilla leaves are best used within 1-2 days of harvest. Store stacked leaves wrapped in damp paper towels in the refrigerator for up to a week. Korean households commonly pickle perilla leaves in soy sauce, sesame oil, and garlic (kkaennip jangajji) for long-term preservation lasting months in the refrigerator. Leaves can be frozen but become limp when thawed, making them suitable only for cooked dishes. Perilla seeds are dried and pressed for perilla oil, or toasted whole for use as a nutty seasoning.
What goes wrong — and the fix
Japanese Beetles
PestHoles and skeletonized areas on leaves, visible iridescent green beetles feeding during daytime.
Leaf Spot
DiseaseBrown or dark circular spots on leaves, progressive yellowing, leaf drop in humid conditions.
Aphids
PestClusters of small green or black insects on new growth and stem tips, curled leaves, sticky residue.
Troubleshooting Common Problems
Aggressive self-seeding is the primary concern; perilla can become invasive in favorable conditions. Remove flower spikes before seeds mature, or grow in containers. Germination can be slow and erratic without cold stratification. Leggy growth results from too much shade; provide at least 4-6 hours of sun. Perilla is sometimes confused with coleus or shiso; ensure you have the correct species for Korean culinary use. In very hot climates, leaves may become bitter; provide afternoon shade and consistent moisture.
Growing Tips
- Surface-sow perilla seeds and do not cover them with soil — they are light-dependent germinators that will fail to sprout if buried. Press seeds gently onto moist soil and keep them consistently moist with misting until germination occurs in 7-14 days.
- Start seeds indoors 6-8 weeks before the last frost for the earliest harvest. Perilla germinates slowly and erratically, so sow more seeds than you think you need and thin to the strongest seedlings once true leaves appear.
- Pinch the growing tips regularly once plants reach 15-20 cm tall to encourage branching and bushier, more productive plants. Unpinched perilla tends to grow tall and lanky with fewer harvestable leaves.
- Grow perilla in partial shade if you live in a hot climate — the leaves develop better flavor and suffer less wilting stress with afternoon shade. In cooler climates, full sun produces the best growth and most intense leaf coloring in purple varieties.
- Harvest leaves frequently by picking from the outside of the plant inward, always leaving at least 4-6 leaves per stem. Regular harvesting stimulates new growth and delays flowering, extending your harvest window by several weeks.
- Watch for flower buds at stem tips beginning in late summer and pinch them off immediately if you want to continue harvesting leaves. Once perilla flowers, leaf production drops dramatically and remaining leaves become smaller and less flavorful.
- Control self-sowing by removing most flower stalks before seeds mature. Perilla is an extremely prolific self-seeder — a single plant can drop thousands of seeds that germinate vigorously the following spring, potentially becoming weedy if left unchecked.
- Grow both green and purple varieties for the full range of culinary possibilities. Green perilla (oba) is best for fresh eating, garnishing, and tempura, while purple perilla (akajiso) is essential for coloring pickled plums (umeboshi) and making vibrant perilla vinegar.
- Plant perilla near tomatoes, peppers, and basil — it shares similar growing requirements and its strong fragrance may help deter certain insect pests. Perilla also makes an attractive ornamental companion with its dramatic foliage colors.
- Preserve surplus leaves by layering them between sheets of parchment paper and freezing flat in zip-lock bags. Frozen perilla leaves retain much of their flavor for 3-4 months and can be used directly from the freezer in cooked dishes, pickles, and wraps.
Pick your Perilla
Korean Perilla (Kkaennip)
Large, broad, slightly fuzzy green leaves with a distinct sesame-mint flavor. The standard variety for Korean cuisine wrapping leaves.
Purple Perilla (Cha-jo-gi)
A purple-leaved Korean variety used both culinarily and medicinally. Slightly more pungent flavor than green types.
Deulkkae (Wild Sesame)
The Korean seed variety grown primarily for its oil-rich seeds rather than leaves. Seeds are pressed for perilla oil or ground into powder for seasoning.
Fresh perilla leaves (shiso or kkaennip) sell for $3-6 per small package of 10-20 leaves at Asian grocery stores and $5-10 per bunch at farmers' markets. A single packet of seeds costing $2-4 produces dozens of plants, each yielding 100-150 leaves over the season — a total value of $50-150 or more at retail prices from a negligible seed investment. The savings are even more pronounced for purple shiso, which is rarely available fresh outside of specialty markets. Growing perilla at home also ensures access to the freshest, most aromatic leaves, which lose their delicate fragrance rapidly after commercial harvest and transport.
Quick recipes
Korean Perilla Leaf Pickles (Kkaennip Jangajji)
20 min + 1 dayA beloved Korean banchan where fresh perilla leaves are layered with a savory-sweet soy sauce marinade and left to pickle overnight. The leaves become tender and deeply flavorful, perfect for wrapping around rice or grilled meat. This is arguably the most popular way to enjoy perilla leaves in Korean home cooking.
9 ingredientsShiso Tempura
25 minCrispy, lacy tempura-battered perilla leaves that shatter at the first bite to reveal the fragrant herb within. A classic Japanese appetizer that showcases shiso's aromatic qualities beautifully. The large, flat leaves are perfect for tempura as they create maximum crispy surface area with a delicate herb center.
7 ingredientsPerilla Pesto
10 minA vibrant East-meets-West fusion pesto that replaces basil with perilla leaves for a unique aromatic twist. The anise-citrus-mint flavor of perilla creates a pesto that pairs beautifully with soba noodles, rice bowls, grilled fish, or traditional pasta. Uses toasted sesame seeds instead of pine nuts for an Asian-inspired flavor profile.
8 ingredientsCulinary Uses
Perilla leaves are fundamental to Korean cuisine as ssam (wrapping) leaves for grilled meats, particularly samgyeopsal (pork belly) and galbi (short ribs). Stack fresh leaves on the table alongside lettuce for diners to wrap around meat with rice and condiments. Pickle leaves in soy sauce and sesame oil for kkaennip jangajji. Add to jeon (pancakes) and bibimbap. Perilla seeds are toasted and ground for seasoning soups, or pressed into perilla oil used in Korean and Japanese cooking.
What's inside
Health Benefits
- Contains exceptionally high levels of rosmarinic acid, a polyphenol antioxidant with clinically studied anti-allergenic and anti-inflammatory properties — perilla extract is widely used in Japan and Korea as a natural supplement for managing seasonal allergy symptoms.
- Rich in alpha-linolenic acid (ALA) from perilla seeds, providing plant-based omega-3 fatty acids that support cardiovascular health, reduce inflammation, and promote healthy brain function — perilla seed oil contains more ALA than almost any other plant source.
- Provides outstanding vitamin A from beta-carotene at 5520 IU per 100g of fresh leaves (110% DV), supporting healthy vision, immune system function, and skin cell renewal — particularly beneficial when consumed as a regular part of the diet.
- Contains perillaldehyde and other volatile compounds that demonstrate natural antimicrobial activity against common foodborne pathogens, which is one reason perilla leaves are traditionally served alongside raw fish in Japanese cuisine as more than just a garnish.
- Good source of dietary calcium at 230mg per 100g of leaves, contributing to bone health and muscle function — particularly valuable for those following plant-based diets who may have limited calcium sources.
- Rich in luteolin, a flavonoid with demonstrated anti-inflammatory effects in research studies, which may help modulate the immune response and reduce oxidative stress in the body when consumed regularly as part of a varied diet.
Where Perilla comes from
Perilla (Perilla frutescens) is native to the mountainous regions of Southeast Asia, with its center of origin spanning from the highlands of India and Myanmar through southern China. Wild perilla populations still grow across this wide range, providing a rich genetic reservoir from which ancient peoples domesticated the plant. The earliest evidence of perilla cultivation comes from China, where seeds have been recovered from archaeological sites dating to at least 500 BCE, though the plant was likely gathered from the wild for millennia before deliberate cultivation began.
The herb spread to Japan and Korea during the early centuries of cultural exchange along maritime and overland trade routes, and in both countries it rapidly became an indispensable culinary and medicinal plant. In Japan, perilla — known as shiso — became deeply embedded in the cuisine, serving as the essential garnish for sashimi, a key flavoring in pickles and tempura, and the coloring agent for umeboshi (pickled plums). The Japanese distinguish carefully between green perilla (aojiso/oba), used as a fresh herb and wrap leaf, and red perilla (akajiso), used primarily for its vivid pigment in pickling. In Korea, perilla (deulkkae/kkaennip) followed a distinct culinary path, with the large aromatic leaves used as wraps for grilled meats, pickled as a beloved banchan side dish, and the seeds pressed into a nutty cooking oil or ground into a thickening powder for soups and stews.
In traditional Chinese medicine, perilla has been prescribed for centuries to treat respiratory conditions, digestive complaints, and allergic reactions. Modern pharmacological research has validated some of these traditional uses, identifying rosmarinic acid and luteolin as bioactive compounds with measurable anti-inflammatory and anti-allergenic effects. Perilla seed oil gained attention in the late 20th century for its remarkably high omega-3 fatty acid content, sparking commercial cultivation for the health supplement market in South Korea and Japan.
Perilla reached the West primarily through Asian immigrant communities, and for much of the 20th century it remained known only within ethnic grocery stores and gardens. The global boom in Japanese and Korean cuisine since the 2000s has introduced perilla to a much broader audience, and it is now grown by adventurous gardeners and specialty herb farms across North America, Europe, and Australia. Its ease of cultivation, self-sowing habit, and unique flavor ensure that perilla continues to spread far beyond its ancient Asian homeland.
Perilla: did you know?
Fascinating facts about Perilla
Perilla is one of the few plants that produces significant amounts of rosmarinic acid, a natural compound studied for its potent anti-allergenic properties. In Japan, perilla extract supplements are widely sold as a natural remedy for seasonal hay fever and allergic rhinitis.
Perilla questions, answered
When should I plant Perilla?
What are good companion plants for Perilla?
What hardiness zones can Perilla grow in?
How much sun does Perilla need?
How far apart should I space Perilla?
What pests and diseases affect Perilla?
How do I store Perilla after harvest?
What are the best Perilla varieties to grow?
What soil does Perilla need?
What is the difference between shiso and perilla?
Is perilla safe to eat for everyone?
Why are my perilla seeds not germinating?
Can I grow perilla in containers?
How do I prevent perilla from becoming invasive in my garden?
Can I use perilla as a substitute for basil?
You just read the theory. Now grow it on autopilot.
Everything that makes Perilla fiddly — the timing, the spacing, the companions, the harvest window — is exactly what PlotMyGarden handles for you, for every plant in your garden.
A plan that knows your weather
Set your location once. Get sow, feed and harvest dates built around your real last-frost date and live forecast — no more guessing from a generic seed packet.
From the “When to plant” sectionDrag-and-drop bed planner
Design beds on a grid. Every plant snaps to its proper spacing, and you can see your whole season laid out before you spend a cent on seed.
From the “Growing guide” sectionCompanion conflicts, caught early
200+ good-and-bad pairings checked live as you plant — so a season-wrecking mistake never makes it into the ground.
From the “Companions” sectionReminders you'll actually act on
“Water the beans.” “Pick today before it turns.” Timely, specific, and tied to the plants you're really growing.
From the “Harvest” sectionSuccession, scheduled
Want a harvest for six weeks, not six days? It spaces your sowings automatically and reminds you when each new block is due.
From the “When to plant” sectionA record that gets smarter
Every harvest you log teaches it your garden. Next year's plan starts from what actually worked in your soil, not a textbook's.
From the “Overview” sectionPlant these alongside Perilla
More Culinary Herbs
Grow your best Perilla yet — and everything around it.
Start a free plan today. Lay out your beds, drop in your Perilla, and let PlotMyGarden handle the timing, spacing, companions and reminders from seed to harvest basket.