How to grow perilla
Overview
Perilla is a fast-growing annual herb in the mint family, prized for its distinctive flavour and fragrance. It is grown for continuous leaf harvests and as an ornamental. This plant demands consistent warmth and moisture to reach full production.
Varieties
- Perilla frutescens var. crispa — Curly-leafed form, popular for its ruffled texture and strong aroma.
- Perilla frutescens 'Purple' — Deep purple leaves, used as a colour accent and for its mild flavour.
- Perilla frutescens 'Green' — Standard green-leafed variety, most common for culinary use.
Soil Preparation
Perilla prefers rich, well-drained soil with a pH between 6.0 and 7.0. Before planting, work in 2–3 cm of compost or well-rotted manure. Ensure the soil is loose and free-draining to prevent root rot.
Growing Guide
Sow perilla seeds directly into well-drained soil after frost risk has passed, at a depth of 5 mm. Space plants 30–40 cm apart in full sun. For best results, start seeds indoors 4–6 weeks before the last frost and transplant after soil warms. Pinch out tips early to encourage branching and delay flowering.
Sowing
Sow perilla seeds 5 mm deep, 30 cm apart, directly in the garden after frost. Germination takes 7–14 days at 20–25°C. For a head start, sow indoors 4–6 weeks before the last frost and transplant after soil warms.
Care
Feed perilla monthly with a balanced liquid fertiliser during active growth. Pinch out tips every 2–3 weeks to maintain a compact shape and delay flowering. Remove any yellowing or damaged leaves promptly to keep the plant healthy.
Companion Planting
Plant perilla near tomatoes, peppers, and basil to share similar sun and water needs. Avoid planting near fennel or strong-scented herbs like rosemary, which may inhibit growth. Perilla can also deter some pests when interplanted with brassicas.
Common Pests & Risks
Aphids and spider mites are common on perilla in hot, dry weather. Control with a strong water spray or insecticidal soap. Slugs and snails may damage young seedlings; use copper tape or organic pellets.
Harvesting
Harvest young perilla leaves as soon as the plant reaches 20 cm tall, picking regularly to encourage bushier growth. For best flavour, pick leaves in the morning before the heat of the day. Remove flower spikes promptly to extend the harvest period.
In the Kitchen
Perilla leaves are used fresh in salads, stir-fries, or as a wrap for grilled meats. They can be stored in a damp paper towel in the fridge for up to 5 days. The leaves are also pickled or used to flavour oils and vinegars.
Troubleshooting
Yellow leaves: overwatering or poor drainage; reduce water and improve soil. Brown leaf edges: low humidity or underwatering; increase misting and water consistency. Stunted growth: cold soil or late planting; wait for warmth or use a cloche. Leaf drop: sudden temperature change; protect from drafts. Flowering too early: lack of pinching; regularly remove flower buds.