Green Perilla

Green perilla, known as shiso in Japanese cuisine, is a fast-growing warm-season annual with large, aromatic leaves that combine flavors of mint, basil, cinnamon, and clove. Sow seeds after all frost danger has passed and soil temperatures reach 18°C, as perilla will not germinate in cold soil. Space plants 25cm apart in partial shade with fertile, moisture-retentive soil.

Seeds require light and fluctuating temperatures to germinate. In warm climates, perilla self-sows abundantly and can become invasive—deadhead flowers to prevent unwanted spread. Provide consistent moisture and partial shade, especially in hot climates where full sun can cause leaf scorch. Feed monthly with balanced liquid fertilizer for lush foliage production.

Pinch growing tips regularly to encourage branching and delay flowering, as leaf flavor declines once plants bolt. Perilla grows 60-90cm tall and makes an attractive ornamental backdrop in herb gardens. The leaves are largest and most flavorful when plants are grown in partly shaded, moisture-rich conditions. Remove flower spikes as they appear to extend the harvesting season.

Green perilla (Perilla frutescens var. crispa), commonly known as shiso in Japanese, has a remarkably long and rich history spanning several millennia across East Asia. The plant is believed to have originated in the mountainous regions of China and the Indian subcontinent, where wild forms still grow today. Archaeological evidence suggests that perilla was among the earliest crops cultivated in East Asia, with seeds found in sites dating back to around 4000 BCE in what is now China. The herb spread through cultural exchange along ancient trade routes to Korea, Japan, Vietnam, and Southeast Asia, where each region developed its own culinary and medicinal traditions around the plant. In China, perilla was documented in early herbal medicine texts, including the foundational Shennong Ben Cao Jing, where it was prescribed for respiratory conditions, food poisoning, and digestive ailments. Chinese physicians also noted its ability to induce sweating, making it valuable for treating colds and fevers. The plant arrived in Japan centuries ago, where it became deeply woven into the culinary fabric. Japanese cuisine elevated green shiso to an essential ingredient, particularly as a garnish for sashimi, a wrapping for onigiri rice balls, and a key flavoring in tempura dishes. The Japanese also developed the practice of using shiso in the production of umeboshi pickled plums, a tradition that continues to this day. Korean cuisine embraced a related variety with larger, slightly different-flavored leaves known as kkaennip, using them as wraps for grilled meats and as pickled side dishes. European botanical explorers encountered perilla during the age of exploration, and the plant was introduced to Western gardens primarily as an ornamental during the nineteenth century. Today, green perilla is experiencing a renaissance in Western kitchens as chefs discover its versatile flavor profile that bridges familiar Mediterranean herbs and distinctive Asian aromatics. It remains indispensable in Japanese, Korean, and Vietnamese cuisines while steadily gaining popularity among home gardeners worldwide who appreciate both its beauty and culinary value.

Grow in fertile, well-drained soil enriched with compost or aged manure. Ideal pH is 5.5-6.5 (slightly acidic). Feed every 2-3 weeks with a balanced liquid fertilizer for abundant leaf production. Perilla is a moderate to heavy feeder that benefits from consistent nutrition. In containers, use quality potting mix and feed weekly with diluted liquid fertilizer. Mulch with compost to maintain soil moisture and provide slow-release nutrients.

Begin harvesting perilla leaves once plants reach 20cm tall. Pick individual leaves from the top down, selecting the youngest, most aromatic leaves for raw use. For cooking, harvest whole stems by cutting above a leaf node. The leaves bruise easily, so handle gently. Flower buds and tiny flowers are also edible and have a more intense flavor than leaves. Harvest in the morning for the best aroma. Leaves are best used fresh, as the complex flavor fades quickly after picking.

Use perilla leaves as fresh as possible—they wilt within hours of picking if not stored properly. Wrap in barely damp paper towels inside a sealed container and refrigerate for up to 3 days. Do not wash until ready to use. Leaves can be salt-pickled (umeboshi-style) for long-term preservation. Freeze leaves individually on trays, then transfer to freezer bags—texture changes but flavor is retained for cooking. Make perilla-infused vinegar or oil for extended use.

Essential in Japanese cuisine as shiso—wrap around sushi, garnish sashimi, and mince into ponzu dipping sauce. Shred into salads, cold noodle dishes, rice, and pickles. The leaves pair beautifully with raw fish, tofu, and cucumber. Deep-fry whole leaves in tempura batter for a crispy appetizer. In Korean cooking (as kkaennip), wrap around grilled meats and rice. Brew dried leaves into a calming herbal tea.