From Adaptive Seeds: “A classic Korean perilla with strongly flavored green leaves reminiscent of mint and basil. This type of perilla is an essential green in Korean cooking. Leaves can be used in many ways including pickled as Kkaennip Kimchi or used as wraps similar to using lettuce or napa cabbage. Perilla is sometimes grown for its seeds, which are highly nutritious and full of edible oil that can easily be pressed. Japanese varieties of perilla are known as shiso and were once thought to be a different subspecies but the two types have been shown to share a gene pool. Perilla is also used in Thai and Vietnamese cuisine, and is one of the 50 fundamental herbs in Traditional Chinese Medicine where it is called “zi su.” Aka, deulkkae or sesame leaf.” 70 days. Photo courtesy of Adaptive Seeds
Care: Plant 6-12″ apart in rows 12-18″ apart in full sun. Plants grow 18-30″ tall. Harvest leaves as needed.
Continuous Harvest variety
Cold-tolerant plants that stand in the field for harvest as needed in late fall and early winter. May overwinter in mild seasons, or die back and sprout from the root in spring for an extra-early crop. See our Fall & Winter Vegetable Guide for specific planting/harvest times & freeze-out temperatures.
Care: Plant 6-12″ apart in rows 12-18″ apart in full sun. Plants grow 18-30″ tall. Harvest leaves as needed.
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