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Spacing: 12-15 in. (30-38 cm) 15-18 in. (38-45 cm) 18-24 in. (45-60 cm)
Hardiness: Not Applicable
Sun Exposure: Full Sun Sun to Partial Shade
Danger: All parts of plant are poisonous if ingested Handling plant may cause skin irritation or allergic reaction
Bloom Color: Pink Violet/Lavender White/Near White
Bloom Time: Late Summer/Early Fall
Foliage: Grown for foliage Herbaceous Aromatic
Other details: Average Water Needs; Water regularly; do not overwater Self-sows freely; deadhead if you do not want volunteer seedlings next season
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 From seed; direct sow after last frost
Seed Collecting: Allow seedheads to dry on plants; remove and collect seeds Properly cleaned, seed can be successfully stored N/A: plant does not set seed, flowers are sterile, or plants will not come true from seed
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. Green Perilla (Aojiso) is popular in Asian cuisine.
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.
On Aug 20, 2005, Breezymeadow from Culpeper, VA (Zone 7a) wrote:
This plant, in both green & red variations, is naturalized here in Culpeper, VA, & I have several plants coming up in partial to full shade uncultivated areas of my property, some of which I'm planning on potting up.
While I haven't cooked with it yet, I do find it pleasant to nibble on when I'm working outdoors, & do plan to begin using it in both Korean & Japanese dishes. The taste, to me, is a mild mint/licorice.
On Jul 17, 2005, kimchifan from Los Angeles, CA (Zone 9a) wrote:
This herb is used by this household as a condiment for Korean and Japanese cuisine, eaten freshly chopped atop Korean cold noodles or as a wrapper for other foods. It's also made into kimchi.
Easily spreads to other pots or containers but this is not frowned upon in our garden! Seems to thrive in cool winter sun (in the California desert) without any need for shade. However, once the weather warms it will go directly to seed. In Zone 9+, don't bother planting past March. Sow on sandy, cactus soil and don't bury seed. Begin inside and transplant outside after the New Year. Once the plant goes to seed, the leaf quality quickly suffers and becomes asymmetrical in appearance.
The Victorians are said to have been fond of this plant and used it as an ornamental in flower arrangements. Perhaps it's time for shiso to make a come-back.
The flavor of perilla leaf is subtle -- a cross between mint and basil, but more subdued. Western chefs will benefit greatly from integrating it into their own cuisine. I have used it on pizza in place of basil.
Please note that "shiso" and "aoshiso" is the Japanese green variety with spikey edged leaves, used in sushi and Japanese cuisine. The Korean green variety (kkaenip) has smoother, non-spikey/edged leaves and is arguably more attractive. (See first photo in this entry for the Korean type.)
The Korean names for kkaennip are 깻잎 or 들깨. In Korea, it it also known as wild sesame, but is not related to sesame.
7 members have or want this plant for trade.
