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. 1500-1600 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.)
- 374,000 seed count per pound.
- Maturity: Approx. 60-70 days
- Planting season: Late spring to early summer
Cultivation: Prepare fertile, well-drained soil. Sow by broadcasting seeds in late spring/summer after last frost, in a warm, sunny location. Or sow using the info in the chart. Seeds need light to germinate so cover with a thin soil layer. Keep soil moist. Fertilize as needed. Plant is heat tolerant and prefers full sun to light shade.
For best germination, seed should be stored at 41°F until planted.
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.