Perilla, also known as Shiso, is a versatile plant valued for its distinct flavor, attractive foliage, and traditional uses. This herb, common in Asian culinary traditions, is also appreciated for its ornamental appeal.
Understanding Perilla
Perilla (Perilla frutescens), a member of the mint family (Lamiaceae), originates from the Himalayan region, Southeast Asia, and parts of China. It has been cultivated for centuries and is known by various common names, including Shiso, Korean Perilla, Beefsteak Plant, Chinese Basil, and Wild Sesame.
Perilla plants grow as upright, bushy annuals, reaching 60 to 90 centimeters (24 to 35 inches) tall. Their stalks are hairy and square. Leaves are arranged oppositely along the stems, broad and oval-shaped, measuring 7 to 12 centimeters long and 5 to 8 centimeters wide, with serrated margins and pointed ends.
Leaf coloration varies among Perilla types, including vibrant green, deep purple or red, and bi-color combinations. The name “Beefsteak Plant” is given to red-flushed varieties. Two primary cultivated forms are Perilla frutescens var. crispa, often called Shiso, which has ruffled or frilly leaves and is prominent in Japanese cuisine, and Perilla frutescens var. frutescens, known as Korean Perilla, which has larger, smoother green leaves and is a staple in Korean dishes.
Growing Perilla
Light Requirements
Perilla thrives in full sun to partial shade, requiring 3 to 6 hours of direct sunlight daily. In hotter climates, afternoon shade protects leaves from scorching. Insufficient light can lead to leggy growth with elongated stems and sparse foliage.
Soil Preferences
Well-draining soil is essential for Perilla. The plant prefers soil rich in organic matter and humus, with a loamy or sandy texture. An ideal soil pH range is slightly acidic to neutral, between 5.5 and 7.0. Preparing the soil with compost or aged manure before planting supports robust growth.
Watering Needs
Perilla requires consistent moisture during its active growing season. Keep the soil evenly moist but avoid waterlogging, which can lead to root issues. Provide about one inch of water per week, adjusting for environmental conditions. Watering at the base of the plant, rather than on foliage, minimizes fungal disease risk. While mature plants are somewhat drought tolerant, consistent moisture during early stages promotes establishment.
Temperature and Humidity
Perilla flourishes in moderate temperatures, with an optimal range between 18 to 24°C (65 to 75°F). It is sensitive to frost and grown as an annual in colder climates, though it is perennial in warmer USDA Zones 10-11. The plant prefers a humid environment; indoors, regular misting can provide this.
Fertilization
Perilla is not a heavy feeder. If soil is prepared with compost or well-rotted manure prior to planting, the plant may need minimal additional feeding every three to six months. For container plants or less fertile soil, a balanced liquid fertilizer (e.g., 10-10-10) or one formulated for leafy greens can be applied monthly during the growing season for healthy foliage.
Pest and Disease Management
Perilla experiences few significant pest or disease problems. Common pests include aphids and spider mites. Fungal issues, such as damping-off in seedlings or downy mildew, may occur. Ensure proper air circulation by avoiding overcrowding. Watering at the soil level, rather than wetting leaves, also prevents fungal diseases. If issues persist, organic solutions or mild fungicides can be used.
Harvesting and Using Perilla
Perilla leaves can be harvested once the plant reaches about 8 to 12 inches, around two months after planting. To harvest, snip individual leaves or small stems with clean scissors or pruning shears, leaving some foliage to encourage continued growth. Regularly pinching back growing tips promotes bushier growth and more abundant leaves. Harvesting smaller, younger leaves yields a more tender product.
Perilla is valued in various Asian cuisines, including Japanese, Korean, and Vietnamese. Its leaves can be used fresh or cooked, adding a unique herbaceous, minty, anise, or slightly nutty and bitter flavor to dishes. In Korean cuisine, perilla leaves are used as fresh wraps for grilled meats (ssam), or incorporated into kimchi and stews. Japanese cuisine features green Shiso leaves as a garnish for sashimi, in salads, or battered and fried as tempura.
Beyond culinary applications, Perilla has traditional medicinal uses. It alleviates symptoms of colds, coughs, asthma, and allergies. Perilla is also recognized for its anti-inflammatory, antioxidant, and digestive support properties. The plant has ornamental value, with its distinctive foliage making it attractive in gardens.
Troubleshooting Common Perilla Issues
Yellowing leaves on Perilla plants signal issues with watering or nutrient availability. Both overwatering, leading to soggy soil and root problems, and underwatering, causing excessive drying, result in leaf discoloration. Ensure consistent soil moisture without saturation.
Wilting indicates water stress from insufficient moisture, or root rot in waterlogged conditions. Checking soil moisture before watering prevents these extremes. If the plant appears stretched with long, sparse stems, this suggests insufficient light, leading to leggy growth. Providing more direct sunlight rectifies this, and pinching back stem tips encourages bushier growth.
Stunted growth in Perilla can result from overly dry soil, inadequate light, or nutrient deficiency. Temperatures consistently below 10°C (50°F) hinder development. Poor germination, leading to a slow start or stunted seedlings, can be attributed to old seeds, as Perilla seeds are best used fresh.