Perilla Seeds

Grow perilla for its delicious, versatile flavor in Asian cuisine, for its attractive ornamental appearance in gardens, and for its traditional medicinal benefits, which include anti-inflammatory and antioxidant properties. Perilla is also a valuable plant for its nutritious seeds and oil and is attractive to beneficial pollinators, making it a great, low-maintenance addition to many gardens.

Other Names: Ao Shiso, Beefsteak plant, Ji Soo, Perilla, Purple Perilla, Shiso, Wild basil, Wild red basil, Chinese basil, Purple mint, Rattlesnake weed, Summer coleus.

Useful gardening information

Perilla is edible and medicinal. The leaves have a very pleasant sweet taste and are used as a spice, cooked as potherbs or fried, and combined with fish, rice, vegetables and soups. It is also chopped and combined with gingerroot, then added to stir-fries, tempuras and salads in many Asian countries. The plant also supplies a nutritious cooking oil from the seed, as well as giving color and flavor to many pickled dishes. In the United States the essential oil of the plant is used as a food flavoring in candies and sauces. It is used as a flavoring in dental products and at one time, it was one of the main ingredients in sarsaparilla. The entire plant is very nutritious, packed with vitamins and minerals.

Seeds require light to germinate and should be covered only with a very thin layer of soil when sowing, but keep soil moist during the germination. For obtaining better and more uniform germination, it is suggested to soak seeds overnight before sowing.

Links to useful information on the web:

How to grow Perilla

HR500 Red Leaved Shiso (Perilla frutescens)

A beautiful, fast-growing annual herb prized for its richly colored burgundy-purple foliage, distinctive fragrance, and unique culinary flavor. Its attractive leaves make it both useful and ornamental, adding bold color to herb gardens, patio containers, and edible landscape plantings.

Popular in Asian cuisine, especially Japanese and Korean dishes, Shiso has a complex flavor often described as a blend of mint, basil, anise, and mild spice. The colorful leaves are used fresh, pickled, or as a garnish, and the plant is also valued for its ornamental appeal in mixed containers and garden beds.

Uses

Fresh leaves for sushi, salads, noodles, soups, and rice dishes.
Used as a colorful garnish for seafood, vegetables, and cooked dishes.
Excellent for pickling and adding color to preserved foods.
Young leaves may be used fresh in herb mixes and wraps.
Attractive burgundy foliage adds contrast to containers and herb gardens.
Flowers and seeds may also be used in culinary applications.

Growing in Containers

Red Leaved Shiso grows very well in containers and is an excellent choice for patios, balconies, and small-space gardens. Use a container at least 10–12 inches wide with good drainage and a rich, well-draining potting mix.

Place the container where plants receive full sun to partial shade. In hot climates, afternoon shade is helpful to keep the foliage tender and attractive. Keep soil evenly moist but not soggy, as Shiso grows best with steady moisture. Pinch growing tips regularly to encourage a bushier plant and a longer harvest season.

Germination Instructions

For best results, chill seeds for 1–2 weeks before sowing.
Sow seeds on the surface of moist seed-starting mix.
Press seeds lightly into the soil but do not cover deeply.
Light aids germination, so only a very light covering is needed.
Maintain temperatures of 65–75°F.
Keep soil evenly moist until germination occurs.
Seeds usually germinate in 7–21 days.
Transplant seedlings after they have developed several true leaves.

Growing Information

Botanical Name: Perilla frutescens
Common Name: Red Leaved Shiso
Plant Type: Annual Herb
Height: 18–30 inches
Spread: 12–18 inches
Sun Exposure: Full Sun to Partial Shade
Water Requirements: Moderate
Soil: Rich, well-draining soil
Container Size: 10–12 inches minimum diameter

Harvesting

Begin harvesting leaves once plants are well established and 6–8 inches tall. Pick individual leaves as needed, or pinch stem tips to encourage branching. For the best flavor and tenderness, harvest leaves before the plant begins to flower.

With its bold foliage, aromatic leaves, and excellent container performance, Red Leaved Shiso is a standout herb for gardeners who enjoy growing plants that are both ornamental and useful in the kitchen.

HR490 Green Leaved Shiso (Perilla frutescens)

Versatile Asian culinary herb. Distinct cinnamon/clove flavor and aroma, with the spiciness of cumin. Used in Asian cooking, sushi and salad mix. Cinnamon scented leaves with a ginger taste. Used in salads and is a popular Japanese gourmet vegetable.
The flowers are a flavorful addition to salads and Asian dishes. Pairs well with fish, rice, noodles, and cucumbers. The minty, basil-like flavor has hints of clove and cumin.

All seed packets listed on this page are in stock and ready to ship.