Perilla Red Perilla frutescens var crispa
A heat-tolerant traditional Japanese annual herb with aromatic red frilled leaves. A member of the mint family. The plant has a bushy growth habit, resembling large basil, and can also be grown as sprouts or microgreens. Also known as Shiso, Beefsteak plant, and chinese basil.
Size: 18-36" high
Growing Requirements
Full Sun, Light Shade
Plant in fertile, well-drained soil. Does not tolerate cold.
When to Plant
Sow after last frost.
Sowing Details
Depth: 1/4" - 1/2" Spacing: Broadcast Emergence: 5-15 days in warm soil Thinning: 8-12"; rows 12-24" apart
Seeds need light to germinate so barely cover with soil and keep soil moist.
Culture & Care
Does best growing in soil that stays just moist, but can grow in slightly dry soil too. As the plant matures, pinch off leaves for use to promote branching and leaf production.
Troubleshooting
Roots spread via rhizomes, so be careful that it does not impede growth of other herbs. Remove flowers before the got to seed to prevent self-sowing.
Companion Planting
Grow in front of tall stalked perennials.
Harvest
60-70 days to maturity
Snip off mature leaves as needed. Stat harvesting when plant is 8″ or taller. Wrap leaves in damp paper towel and place in perforated plastic bag; will store 2-3 days.
Seed Saving & Propagation
Readily self-seeds. Let plant flower and save seeds after flowers dry in fall.
Uses
Leaves are tangy with complex flavor combination of cumin, mint, citrus, cilantro, basil. Green shiso can be wrapped in sushi or can go in salads. Red shiso's more bitter flavors are best suited for cooking or pickling.
