Red Perilla

Family: Lamiaceae Herb

Velvety, wine-red leaves unfurl with a cool, peppery aroma—an unmistakable perilla fragrance that’s both vivid and soothing.

Red Perilla forms a dense, upright mound of tender foliage with softly crinkled texture, ideal for fresh garnishing and quick flavoring in Korean-style dishes, from wraps and banchan to savory sauces and pickling brines. Grow it for a bold, ornamental harvest that tastes as lively as it looks, with leaves ready in about 35 days.

Light: Part SunMaturity: 35 DaysHabit: Rosette

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

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	May 30th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	35
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	5

Culinary Notes

Chef's Note

Red perilla is all about that cool peppery aroma—use it when you want perfume, not just greens, and treat it like a flavor agent as much as a leaf. Its tender, crinkled texture holds up in quick heat and stays vivid when chopped into warm sauces or folded into banchan.

Best Uses

tear into ssam wraps where it perfumes every bite
stir into banchan for a fresh, aromatic lift
chop and fold into savory sauces (especially soybean-based)
quick-pickle or brine-sharpen the leaves for tangy, minty heat

Flavor Profile

cool, peppery bite an unmistakable perilla-wine aroma velvety, softly crinkled leaf texture lingering herbal finish

Kitchen Pairings

soy sauce sesame oil garlic chives gochujang ginger rice vinegar

Frequently Asked Questions

What pest or disease commonly hits Perilla frutescens (red perilla), and how can I treat it?

Red perilla (Perilla frutescens) is especially prone to aphids and whiteflies, which cluster on tender new growth and cause sticky residue and leaf distortion. Rinse plants with a strong water spray, then apply insecticidal soap (follow label rates) every 5–7 days until new growth is clean. To reduce fungal issues like leaf spot, water at the soil line and avoid wetting leaves, and remove heavily spotted leaves promptly.

How often should I water red perilla during its main growing phase (about the first 4–5 weeks)?

Keep soil evenly moist but not soggy from transplanting through active leaf growth, typically watering when the top 1 inch of soil feels dry. In warm weather, this often means about 1–2 times per week, increasing frequency for container plants or windy, fast-drying beds. Consistent moisture helps prevent bitter, stressed leaves and reduces leaf-spot risk.

How do I tell when red perilla (Perilla frutescens) is ready to harvest?

Harvest at about 35 days when plants have formed a robust rosette of full leaves and the foliage is glossy and well-colored. Pinch or cut just above a node to encourage branching, taking no more than about one-third of the plant at a time for the first harvest. Continue harvesting frequently (as new leaves reach a good size) to keep growth tender and avoid letting leaves mature into tougher, more bitter foliage.