Perilla (often called shiso) is a fragrant leafy herb in the mint family. It’s widely used in Korean, Japanese, and Southeast Asian cooking.
What perilla is like
- Flavor: somewhere between basil, mint, and a hint of anise/cinnamon
- Leaves: soft, slightly serrated, and very aromatic
- Growth habit: bushy annual (can reseed itself easily)
How to grow perilla from starts (great for Nashville)
Perilla is easy and forgiving, especially in a climate like Nashville.
Timing
- Plant starts after your last frost (mid–late April in your area)
- Soil should be warming up (60°F+)
Location
- Full sun to partial shade
- In hot Southern summers, afternoon shade helps prevent bitterness
Spacing
- 12–18 inches apart
- Plants can get 2–3 feet tall and wide
Soil
- Well-draining, average soil
- Doesn’t need heavy fertilizing—too much = less flavor
Watering
- Keep evenly moist, but not soggy
- Once established, it’s somewhat drought tolerant
Maintenance
- Pinch tips regularly → encourages bushy growth
- Remove flower spikes if you want more leaves
- Watch out: it can self-seed aggressively
Tip: If you want control, grow it in containers or deadhead before seeds drop.
How to use perilla
Fresh uses (best way)
- Wrap grilled meat or rice (like Korean BBQ wraps)
- Add to salads for a bold herbal kick
- Use like basil in sandwiches or summer rolls
Cooking
- Stir into soups or noodle dishes at the end
- Lightly sauté with garlic and oil
- Chop into rice dishes or omelets
Pickling (very popular)
- Leaves can be pickled in soy sauce, vinegar, garlic, and chili
- Common in Korean cuisine (called “kkaennip”)
Other uses
- Purple varieties can be used to:
- Color pickles
- Make herbal teas
- Add color to dishes
A quick note
Perilla can behave like a volunteer plant (pops up everywhere next year). That’s great if you want it—but stay on top of seeds if you don’t.
Perilla (shiso) is one of those herbs that completely changes a dish—once you start using it, you’ll keep finding new ways to sneak it in. Here are some reliable, actually-good recipes (not just garnish ideas):
Korean Soy-Marinated Perilla Leaves (Kkaennip Jangajji)
This is probably the most addictive way to use perilla.
Ingredients
- 20–30 perilla leaves
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1–2 cloves garlic (minced)
- 1 tsp sugar or honey
- Chili flakes (optional)
How to make
Stack leaves in layers in a container
Mix sauce and pour over
Press down so leaves soak evenly
Refrigerate at least 4 hours (overnight is better)
Eat with rice, grilled meat, or straight out of the container
Perilla Rice (Simple & Fragrant)
Great if you have a lot of leaves coming in at once.
Ingredients
- 2 cups cooked rice
- 6–10 perilla leaves, thinly sliced
- 1 tbsp butter or sesame oil
- Salt to taste
How to make
Warm rice
Fold in sliced perilla and butter/oil
Salt lightly
Add a fried egg on top and you’re done
Korean BBQ Wraps (Ssam)
This is how perilla is traditionally used.
What you need
- Grilled meat (beef, pork, chicken)
- Perilla leaves + lettuce
- Rice
- Ssamjang (Korean dipping paste)
How to eat
Take a perilla leaf + lettuce
Add rice + meat + sauce
Wrap and eat in one bite
The perilla cuts the richness of the meat—this is where it shines
Perilla Noodle Toss
Fast, fresh, and works with pantry ingredients.
Ingredients
- Cooked noodles (ramen, soba, or spaghetti)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp vinegar
- Handful of sliced perilla
- Optional: cucumber, carrot, or egg
How to make
- Toss noodles with sauce
- Add perilla at the end
- Mix and serve
Works hot or cold
Perilla Egg Omelet
A simple upgrade to breakfast.
Ingredients
- 2–3 eggs
- 3–5 perilla leaves (chopped)
- Salt, pepper
- Oil or butter
How to make
- Beat eggs with chopped perilla
- Cook like a normal omelet
Tastes like a cross between basil omelet and something more complex
Quick Perilla Pickles
Bright and tangy, ready same day.
Ingredients
- Perilla leaves
- ½ cup vinegar
- ½ cup water
- 1 tbsp sugar
- 1 tsp salt
How to make
Heat liquid to dissolve sugar/salt
Pour over leaves
Chill for a few hours
Perilla Tea
Mild, herbal, slightly minty.
How to make
- Steep fresh or dried leaves in hot water 5–10 minutes
- Add honey or lemon if you want
A couple practical tips
- Add at the end of cooking → heat dulls the flavor
- Slice thinly → strong flavor spreads better
- Mix with milder greens if it feels overpowering at first