Hojiso Green

Family: Lamiaceae Herb

Hojiso Green unfurls with a lush, velvety fragrance—cool, herbaceous, and distinctly perilla-forward—before its leaves ever reach your hands.

The foliage forms dense, upright clumps of tender green with a softly ruffled, slightly crinkled texture that stays supple at harvest. Ideal for fresh use in Korean perilla preparations, it shines in sauces and marinades where its aromatic character can take center stage, and it also lends itself beautifully to pickling for a bright, fragrant bite.

Light: Part SunMaturity: 45 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 21st
Last Frost	Apr 25th
Transplant / Sow Outdoors	May 9th
Harvest Begins	Jun 23rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Part Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	7

Culinary Notes

Chef's Note

Hojiso Green hits first with a cool, velvety perilla aroma, then lands with a lightly peppered, anise-sage finish—so treat it like a top-line herb, not background greens. It bruises into flavor fast, so use it for quick sauces, marinades, and pickles where the fragrance stays vivid rather than disappearing in long cooking.

Best Uses

Korean perilla ssam-style leaves and chopped herb garnish
fragrant marinades for grilled or pan-seared pork and fish
quick-blended perilla sauces for drizzling—cool, aromatic, and fast
vinegar pickling for a bright, aromatic crunch

Flavor Profile

cool, minty-herbaceous aroma perilla-forward anise-sage bite tender, slightly ruffled leafy chew softly savory, lightly peppered finish

Kitchen Pairings

soy sauce sesame oil gochujang garlic rice vinegar pork

Frequently Asked Questions

How do I manage powdery mildew on Perilla frutescens (Korean perilla/hojiso green)?

Powdery mildew shows up as a white, dusty coating on Perilla frutescens leaves, often during warm, humid stretches with poor airflow. Water the soil (not the leaves) and space plants so leaves dry faster after morning dew. If it appears, remove the worst affected leaves and apply a labeled horticultural sulfur or potassium bicarbonate product according to label directions.

How often should I water Korean perilla (Perilla frutescens) during the main growing phase?

During the ~45-day growing period, keep the top 1–2 inches of soil consistently moist but not waterlogged; aim for watering about 2–3 times per week depending on heat and container size. In part sun, check daily in dry weather—if the leaves look slightly limp by midday, increase frequency rather than giving one heavy soaking. Good drainage is critical because consistently soggy soil can stress plants and reduce leaf quality.

When is hojiso green (Perilla frutescens) ready to harvest?

Harvest when plants reach about 6–10 inches tall and have multiple sets of well-formed leaves, typically around 35–45 days from sowing/transplanting. Pick outer leaves first, cutting cleanly above a leaf node so the plant can keep producing tender new growth. If leaves become coarse or the plant starts looking overly elongated, harvest sooner on the next cycle to maintain the best flavor and texture.