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Perilla: Growing the Aromatic Shiso Herb
Herbs

Perilla: Growing the Aromatic Shiso Herb

Perilla frutescens

Perilla care (Perilla frutescens): aromatic herb with green or purple leaves. Full sun, fertile soil, fast-growing, quick harvest.

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Characteristics

Scientific namePerilla frutescens
Height40-90 cm
Sunlightpieno sole
Watermedia
Soilfertile drenante
Toxicitynon tossica
Growthrapida
Temperature10 a 30 °C
FloweringAug, Sep
IrrigationWater regularly to keep the soil moist: drought wilts and toughens the leaves; still, avoid waterlogging.

Perilla (Perilla frutescens), or shiso, is an annual aromatic herb in the mint family, widely used in Korean and Japanese cooking. Its green or purple leaves have an intense scent between mint, anise and cumin. It wants full sun or part shade and fertile, moist, well-drained soil. It grows fast and self-seeds; it reaches 40-90 cm.

Flowering season

JanFebMarAprMayJunJulAugSepOctNovDec

Practical tips

Watering

Water needs: media — always check soil moisture before watering.

Position

Prefers pieno sole: provide the right light and rotate the plant for even growth.

Substrate

Recommended soil: fertile drenante. Refresh the substrate every 1-2 years.

Leaves

Dust the leaves with a damp cloth to support photosynthesis.

Feeding

Feed during the growing season (spring-summer) and stop in winter.

FAQ

How do you use perilla in cooking?
The aromatic leaves are used fresh to wrap meat and rice, in salads, pickles and Korean and Japanese dishes; pick them leaf by leaf through the season.
Does perilla self-seed?
Yes, readily: left to set seed it can become weedy. To keep it in check, cut off the flower spikes before the seeds ripen.

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