PlantFiles: Perilla, Shiso, Beefsteak Plant
Perilla frutescens 'Kkaennip'

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Family: Lamiaceae (lay-mee-AY-see-ee) (Info)
Genus: Perilla (per-IL-uh) (Info)
Species: frutescens (froo-TESS-enz) (Info)
Cultivar: Kkaennip
Additional cultivar information: (Korean Large Leaf)

Category:
Annuals
Herbs

Height:
18-24 in. (45-60 cm)

Spacing:
18-24 in. (45-60 cm)

Hardiness:
Not Applicable

Sun Exposure:
Full Sun

Danger:
All parts of plant are poisonous if ingested
Handling plant may cause skin irritation or allergic reaction

Bloom Color:
Inconspicuous/none

Bloom Time:
N/A

Foliage:
Grown for foliage
Herbaceous

Other details:
Average Water Needs; Water regularly; do not overwater

Soil pH requirements:
6.1 to 6.5 (mildly acidic)
6.6 to 7.5 (neutral)
7.6 to 7.8 (mildly alkaline)

Patent Information:
Non-patented

Propagation Methods:
From herbaceous stem cuttings
From seed; sow indoors before last frost

Seed Collecting:
Allow seedheads to dry on plants; remove and collect seeds
N/A: plant does not set seed, flowers are sterile, or plants will not come true from seed

Profile:

No positives
2 neutrals
No negatives

Gardeners' Notes:

Rating	Author	Comment
Neutral	Joan	On Apr 28, 2009, Joan from Belfield, ND (Zone 4a) wrote: Editor's Note The primary toxic compound found in this plant is perilla ketone. These compounds have been shown to be toxic to the lungs of cattle, sheep, horses and laboratory animals. All parts of the plant are poisonous, but the toxins are mostly concentrated in the flower clusters. Most cases of poisoning occur after flowering, in late summer or early fall. Limited data is available about the toxicity in humans. Perilla oil may cause dermatitis. We tend to err on the side of caution in PlantFiles, and the danger notation in the details above is to caution gardeners, parents and pet owners to look further for more information.
Neutral	Farmerdill	On Feb 7, 2008, Farmerdill from Augusta, GA (Zone 8a) wrote: This Korean variety, called Kkaennip, produces large leaves with green on the front and light-purple on the back, which are often used in Korean gourment food. Young leaves have a unique flavor between mint and basil. In addition to use in sushi, garnish and soups, Korean like to use young large raw leaves to wrap and eat with cooked food. The plant grow vigorously in warm climates and can be grown in containers as decorative plants.

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