Perilla tricolor is a captivating plant cherished for its vibrant, variegated foliage. Its leaves display a mesmerizing blend of colors, adding unique textures and hues to any garden space. This ornamental beauty offers a striking presence, drawing attention with its distinctive patterns.
Understanding Perilla Tricolor
Perilla tricolor, scientifically known as Perilla frutescens ‘Tricolor’, is a cultivar recognized for its distinctive foliage. Its leaves exhibit striking variegation, typically showcasing shades of green, deep purple, and often splashes of pink or red. This unique combination of colors gives the plant its “tricolor” designation.
Commonly referred to as Shiso or Beefsteak Plant, it is important to specify ‘Tricolor’ to avoid confusion with other perilla types. This herbaceous annual originates from East Asia, where it has been cultivated for centuries. Its broad, serrated leaves make it a popular choice for ornamental use.
Growing Perilla Tricolor
Light
Perilla tricolor thrives with ample sunlight, preferring full sun to partial shade. Optimal light conditions promote intense, vibrant coloration in its leaves. Too much shade can diminish the purple and pink hues, resulting in a predominantly green appearance.
Aim for at least six hours of direct sunlight daily for robust growth and rich foliage color. In hotter climates, some afternoon shade can prevent leaf scorch and maintain plant vigor.
Soil
Well-draining soil rich in organic matter provides an ideal growing environment for Perilla tricolor. The plant prefers a slightly acidic to neutral soil pH, typically ranging from 6.0 to 7.0. Incorporating compost or other organic amendments before planting improves soil structure and nutrient availability.
Heavy, compacted soils can lead to waterlogging, which is detrimental to roots. Good drainage is important to prevent root rot and other moisture-related issues.
Water
The soil should be kept evenly moist, especially during the plant’s active growing season. Water deeply when the top inch of soil feels dry to the touch.
Avoid allowing the soil to dry out completely, as this can stress the plant and impede its growth. Conversely, overwatering can lead to root problems, so ensure proper drainage.
Temperature and Humidity
Perilla tricolor prefers warm temperatures and is sensitive to frost, making it typically grown as an annual in most temperate climates. Ideal growing temperatures range between 65°F and 75°F (18°C to 24°C).
It does not have strict humidity requirements; average garden humidity levels are generally sufficient.
Propagation
Propagating Perilla tricolor from seed is the most common method. Seeds can be started indoors four to six weeks before the last expected frost date. Sow seeds thinly on the surface of a seed-starting mix and lightly cover them, as some light is required for germination.
Germination typically occurs within 7 to 14 days when temperatures are around 70°F (21°C). Once seedlings have developed a few true leaves, they can be transplanted outdoors after frost danger has passed. Direct sowing is also possible in warmer climates.
Uses and Edibility of Perilla Tricolor
Perilla tricolor is a versatile plant valued for both its culinary attributes and its striking ornamental appeal. The leaves are edible and possess a distinctive flavor profile, often described as a blend of mint, basil, and a subtle, slightly spicy or citrusy undertone. This makes it a popular ingredient in various Asian cuisines.
It is frequently used in Japanese, Korean, and Vietnamese dishes, where fresh leaves can accompany sushi, wrap grilled meats, or be added to salads. The leaves also make an aromatic garnish or can be steeped to create a refreshing tea.
Beyond its use in the kitchen, Perilla tricolor serves as an ornamental plant in gardens and containers. Its variegated leaves provide a dramatic splash of color, making it an excellent choice for annual bedding displays, mixed borders, or as a vibrant accent in patio pots.
Harvesting and Storing Perilla Tricolor
Harvesting Perilla tricolor leaves can be done throughout the growing season to encourage bushier growth and continuous production. Individual leaves can be snipped off as needed, or entire stems can be cut back to promote new growth from the base. It is best to harvest leaves in the morning after the dew has dried, when their flavor is most concentrated.
Harvested leaves can be stored in the refrigerator. Wrap them loosely in a damp paper towel and place in a plastic bag or airtight container. This helps maintain crispness and flavor for several days. Drying the leaves is another option for longer-term storage, though this may alter their delicate flavor profile.