Perilla, known scientifically as Perilla frutescens, is an aromatic annual herb belonging to the mint family, Lamiaceae. This versatile plant is recognized by several common names, including shiso, kkaennip, and beefsteak plant, reflecting its widespread use and varied appearances across different cultures. Originating from the Himalayas and parts of East Asia, perilla has been cultivated for over two millennia and holds significant culinary and traditional medicinal value in regions like China, India, Japan, and Korea. Its presence extends globally, having naturalized in areas like the Eastern United States and Canada where it can sometimes be found growing wild.
Characteristics of Perilla Flowers
Perilla plants typically produce small, inconspicuous flowers that bloom in late summer to fall, generally between August and October. These flowers are usually white or purple and emerge on spike-like inflorescences, or racemes, at the tips of the stems and from leaf axils. While not particularly showy, the presence of these flowers signals the plant’s progression towards seed production. The timing of flowering can vary slightly depending on the specific variety and local environmental conditions.
Growing Perilla
Perilla is resilient and adaptable, making cultivation from seed straightforward. It prefers a location with full sun to partial shade, though it generally thrives in hot, humid summers. It adapts well to various soil types, but a well-draining soil is always recommended for optimal growth. Seeds can be sown directly into the garden after the last frost, or started indoors a few weeks prior to transplanting. Consistent moisture is beneficial, though perilla can tolerate some drought once established.
The plant typically grows to a height of 24 to 35 inches, though some varieties can reach up to 4 feet. Perilla is an annual herb. However, it self-seeds prolifically, often leading to new plants appearing in the same area the following year without additional effort.
Culinary and Medicinal Applications
Perilla’s leaves, seeds, and flowers offer diverse culinary and traditional medicinal applications. The leaves are widely used in Asian cuisines, providing a distinct flavor profile that can be described as a blend of mint, basil, anise, or citrus notes, varying by variety. Green perilla leaves are often used fresh in salads or as wraps for grilled meats, while red varieties are frequently employed for pickling or to add color to dishes.
Perilla seeds are highly valued, particularly for their oil, which is rich in omega-3 fatty acids. In Korean cuisine, roasted and ground perilla seeds are incorporated into soups, stews, and vegetable dishes, while the oil is used in dressings and dipping sauces. Immature shiso seeds are sometimes salted and served as an accompaniment to rice in Japanese cuisine. Beyond culinary uses, perilla has a long history in traditional medicine, particularly in Traditional Chinese Medicine (TCM), dating back over 2000 years. Its leaves and seeds have been traditionally used to address various conditions, including respiratory ailments.
Harvesting and Seed Saving
Harvest perilla leaves once the plant has established a good size, typically around 6-8 inches tall. For continuous leaf production, regularly harvest the outer leaves to encourage more foliage. Pinching off the top few sets of leaves can also promote bushier growth rather than vertical elongation. When the plant begins to flower in late summer or early fall, the small flower spikes can be harvested for fresh use or as a garnish.
To collect seeds, allow the flowers to mature fully on the plant; seeds will develop within the spent flower heads, turning brown and dry as they ripen. To save seeds, cut the entire flower stalk once the seeds are fully mature and dry. Hang the stalks upside down in a dry, well-ventilated area, or place them in a paper bag to catch any falling seeds. Once completely dry, the seeds can be easily separated from the plant material and stored in a cool, dark, and dry place for future planting.