Perilla, botanically known as Perilla frutescens, is an aromatic herb from the mint family that is popular across Asia, particularly in Korean and Japanese cooking. The leaves offer a unique and complex flavor profile, often described as a blend of mint, anise, and a subtle hint of citrus. This distinctive taste makes Perilla a versatile ingredient. It is used as a wrap for grilled meats, a garnish for sashimi, and a flavoring agent in various fermented side dishes.
Preparing the Planting Environment
Perilla cultivation starts with the seeds, which benefit from cold stratification to improve germination rates. This process mimics a winter cycle. To stratify, mix the seeds with a small amount of moist soil and place them in the refrigerator for four to six weeks before planting.
If you live in a cooler climate, start seeds indoors six to eight weeks before the last expected frost date. Perilla seeds require light to germinate, so surface-sow them and press gently into the soil. Keep the surface consistently moist during germination, which may take up to three weeks.
Once the danger of frost has passed, transplant seedlings outdoors into their permanent location. Perilla thrives in full sun or partial afternoon shade, which prevents leaf scorch in hotter climates. The soil should be well-drained, rich in organic matter, and have a slightly acidic to neutral pH (5.5 to 6.5). Space plants approximately 12 inches apart to allow for bushy growth and good air circulation.
Ongoing Care and Cultivation
Consistent moisture is essential for Perilla care, as the plant quickly wilts if the soil dries out. Provide roughly one inch of water per week, adjusting for rainfall and seasonal heat. Direct watering at the base of the plant to keep the foliage dry, minimizing the risk of fungal diseases.
Perilla is not a heavy feeder. If the soil was prepared with compost, it may require minimal additional nutrients. Applying a balanced liquid fertilizer every six to eight weeks supports continuous leaf production. Avoid excessive nitrogen, which encourages soft growth susceptible to pest damage.
The biggest threat to prolonged leaf harvest is bolting, which is when the plant produces a flower stalk and sets seed. Bolting signals the end of the vegetative cycle, resulting in tougher leaves with less desirable flavor. To delay this, regularly pinch back the central growing tip and remove any emerging flower spikes immediately. This technique redirects the plant’s energy into producing more leaves and encourages a bushy habit.
While Perilla is generally robust, common pests like aphids, spider mites, and flea beetles can become a nuisance. A strong stream of water can dislodge aphids, and insecticidal soap or neem oil manages persistent infestations. Proper spacing for good air circulation and avoiding overhead watering are the best preventative measures against most plant issues.
Harvesting and Utilizing Perilla Leaves
Harvesting can begin when plants reach about eight inches in height, typically two months after planting. Pick the outer, more mature leaves first, which encourages new growth from the central stem. Cutting back entire stems, removing up to one-third of the plant, also promotes a bushier structure.
For short-term storage, keep the leaves fresh for up to a week by placing the stems in a jar of water, like a bouquet. Refrigerate the covered jar to maintain humidity, but avoid storing leaves near ethylene-producing fruits, which cause wilting. For longer preservation, leaves can be frozen for several months, either by blanching or layering them in an airtight bag. Layering fresh leaves with salt is a traditional method that preserves flavor, and dried leaves can be crumbled for seasoning.