Red

Family: Lamiaceae Herb

Velvety, wine-red shiso leaves unfurl with a vivid, almost jewel-like sheen, releasing a sweet, aromatic perfume that lingers in the garden air.

“Red” forms a compact, bushy clump of crisp, finely crinkled foliage—tender yet richly textured—ideal for fresh use and for brightening vinegars, sauces, and pickled specialties. Grow it for its striking color and signature fragrance, then let its bold crimson leaves become your most beautiful, flavor-forward harvest at day 55.

Light: Part SunMaturity: 55 DaysHabit: Upright

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	May 16th
Harvest Begins	Jul 10th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	55
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

These red shiso leaves are built for aroma-forward eating: their sweet, peppery perfume blooms fast and lingers, while the crisp crinkle keeps texture even when it’s dressed or lightly warmed. Use them as a finishing blade—tear at the last moment or pickle—so the flavor stays vivid rather than fading into the background.

Best Uses

torn-leaf garnish on cold noodles and sesame dressings (won’t wilt into mush)
quick pickling or brining—leaves turn jewels in vinegar and infuse a lasting perfume
blending into bright sauces and finishing oils where its aroma stays forward
folding into rice bowls and grilled fish/chicken at the end for high-contrast color

Flavor Profile

sweet, herbaceous fragrance with a gentle peppery snap crisp, finely crinkled leaf texture that stays lively wine-red leaf aromatics that cling to fat and liquid reductions clean, slightly cooling finish

Kitchen Pairings

soy sauce sesame oil rice vinegar ginger grilled mackerel toasted rice (genmai)

Frequently Asked Questions

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

Red perilla (Perilla frutescens) is prone to leaf spot and fungal problems when foliage stays wet, especially in humid, crowded plantings. Water at the soil line, thin plants for airflow, and remove infected leaves as soon as you see spots. If leaf spot keeps spreading, use a labeled copper-based fungicide and repeat according to the product label, avoiding spraying during peak heat.

How often should I water red perilla during its main growth period?

During active growth, keep the soil consistently moist but not waterlogged—aim for even moisture rather than letting it swing dry then soggy. In typical home gardens, this often means watering about 2–3 times per week, increasing frequency during hot, windy weather. The best check is the top 1 inch of soil: if it’s dry at that depth, water thoroughly until excess drains.

How do I know when red perilla is ready to harvest (Perilla frutescens var. crispa)?

Harvest when plants reach about 8–12 inches tall and leaves are fully expanded, typically around 50–60 days after sowing. For the best flavor and texture, pick outer leaves regularly (starting earlier for baby leaves) and avoid removing more than about one-third of the plant at a time. If leaves become tough or the plant starts sending up flowering stems, begin harvesting more frequently to maintain tender leaf quality.

Red

Planting Schedule

Crop Dates

Crop Details

Culinary Notes

Frequently Asked Questions