Korean Perilla or Shiso is a beautiful Korean specialty ingredient, the leaves are bright green on top and a hint of light purple underneath. It has a incredible flavor that tastes like a combination of basil, mint, and clove. Perilla is commonly used in many countries in Asia for culinary purposes, notable in Korean as a pickled kimchi-like side, marinated side, stuffed and fried dish, a salad for meat, or as a wrap. Make Perilla powder with the dried leaves for a delicious "jigae" stew seasoning later! Korean Perilla grows up to 2 feet tall and is a very attractive plant for the garden and attracts butterflies. Perilla leaves are also rich in vitamins A, C, and riboflavin.
Also Known As: Kkaennip, Gaennip, Green Purple Perilla, Japanese Aka Shiso, Akajiso, Ōba, Red Beefsteak Plant, Chinese Basil, Wild Coleus, Wild Sesame, Green Purple Mint, Perilla Mint, Tia To, Zi su.
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Plant Name: Perilla, Korean Kkaennip
Latin Name: Perilla frutescens var. crispa
Days to Germinate: 5-10
Days to Harvest: 70
Growth Habit: Bush
USDA Zones: 3-12
Lifespan: Annual, Perennial 10-12
Brand: TomorrowSeeds
Sunlight: Full Sun, Partial Shade
GMO: No
Pollination: Heirloom, Open-Pollinated
Fungicide-Treated Seeds*: No
Seeds Packed For**: 2024
*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.
Planting Instructions:
Soil Preparation:
Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Several weeks before planting, prepare dig or plow the soil 8-10 inches deep and rake up several times to break up large clods. Work the soil when it is dry enough to not stick to garden tools. You may optionally spread 2-3 inches of organic material, such as manure, compost, peat moss, or rotted hay and mix into the top 4-6 inches of soil.
Planting:
Try not to plant seeds until the soil warms in the spring and all danger of frost has past. For Fall planting, plant perilla about 90 days before the first expected frost. If transplanting, start indoors 6 weeks before last Spring frost. Keep seedlings moist. Harden off seedlings before transplanting outdoors to loose, moist, well-draining soil in full sun after frost passes and soil is >50F. Move the plants carefully from the pots or flats and set them in the transplant holes. Set the transplants slightly deeper that it had been growing, burying some of the stem in the ground. Pack the soil loosely around the plant. Leave a slightly sunken area around each plant to hold water. Water the plants after planting.
Planting Depth: 1/4 inch
Within-Row Spacing: 8 - 12 inches
Between-Row Spacing: 18 - 24 inches
Care During the Season:
Watering: Water the plants enough to keep from wilting. Slow, deep watering helps the root system grow strong.
Weeding: Keep plants as weed-free as possible. Pull by hand any weeds that are close to the plants. Optionally, control weeds and water loss from the soil by applying mulch. Spread a 2-3 inch layer of organic material, such as compost, leaves, or hay around the growing plants.
Fertilizing: You may optionally fertilize the plants every 3-4 weeks with 1-2 level tablespoons of a complete fertilizer. Water the plant after adding fertilizer. This may help increase the growth and quality of the plant but is usually not required for herbs since herbs are not heavy feeders compared to other plants.
Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Some other options include Sulfur, Sevin, Insecticidal soaps, and neem oils. Before using a pesticide, please read the label and always follow cautions, warnings and directions.
Diseases: Leaf spots are caused by fungi and bacteria and can be treated with neem oil, sulfur, and other fungicides. Please always follow label directions.
Harvesting:
Perilla can be harvested at any stage of growth. For mature leaves, it is best to wait until the plant is mature, about 2' tall, and leaves are full-sized. Use scissors or shears to make clean cuts just above a set of leaves or a node. Avoid overharvesting to allow the plant to continue growing. Wash the harvested leaves gently under cool water and pat them dry. Use or store in a plastic bag with a damp paper towel in the refrigerator.
Nutrition Facts:
Perilla
Amount per 2 Leaves (0.6 g)
Calories 0.3
% Daily Value*
Total Fat 0 g 0%
Saturated fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 0.2 mg 0%
Potassium 2.7 mg 0%
Total Carbohydrate 0.1 g 0%
Dietary fiber 0 g 0%
Protein 0 g 0%
Vitamin C 1.2mg 0% Calcium 0%
Iron 0.1mg 0% Vitamin D 0%
Vitamin B6 0% Cobalamin 0%
Magnesium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
