Perilla frutescens var crispa
An aromatic Japanese specialty herb, perilla is grown for its flower tips/buds and leaves for fresh garnish and pickling. The leaves are green on top and purple/red underneath. Good for container gardening.
- Warm season annual
- Approx. 1000-1500 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 60-70 days
- Planting season: Late spring to early summer
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Cultivation: Prepare fertile, well-drained soil. Sow by broadcasting seeds in late spring/early summer after last frost, in a warm, sunny location. Or sow using the info in the chart. Seeds need light to germinate so cover lightly. Keep soil moist. Fertilize as needed. Plant is heat tolerant and prefers full sun or light shade.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Leaves are used as a sushi wrap, a garnish with sashimi, for tempura and in salad mix. Crushed dried leaves are sprinkled over rice (furikake) or made into tea. Flowering stalks are used as a garnish. Fresh seeds are edible and have the same aroma and flavor. Also used in pickling.