(Perilla frutescens)
Perilla was brought to the United States in the late 1800s by Asian immigrants. Cultivation is very easy Perilla prefers light to medium moist welldrained
and rich soil in full sun. It's deep purple stems and purple to red tinted leaves last all summer and fall. It is a very aromatic plant, with a strong minty smell. Growing up to 4 feet tall when in bloom, the stems are square, reddish-purple and branching. The leaves have a very pleasant sweet taste and are used as a spice, cooked as potherbs or fried, and combined with fish, rice, vegetables and soups. It is also chopped and combined with ginger root, then added to stir-fries, tempuras and salads in many Asian countries. Volatile oils of the plant are also used in aroma therapy and for perfume. "Medicinal" tea: To �¼ cup dry herb add 1 pint of boiling water, allow to steep 10 to 15 min. Drink throughout the day for colds, flu, sore throat, and congestion. Also can be boiled and the steam inhaled to clear the sinuses.
Details:
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| Other Names: | | Shiso, Wild basil, Wild red basil, Chinese basil, Purple mint. |
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| Flowers: | | Small pink to lavender |
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| Foliage: | | Large green leaves with purple veins |
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| Lifecycle: | | 1 (0: N/A, 1: annual, 2: perennial, 3: biennial) |
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| Height: | | 36 - 48 inches |
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| Diameter: | | 12 - 18 inches |
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| Heirloom: | | yes |
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| Container Planting: | | yes |
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Cultural Requirements:
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| USDA Zones: | | 5 to 10 |
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| Soil: | | Any |
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| Propagation / Germination: | | 1/4 inch deep 6 - 10 days above 70 degrees |
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| Spacing: | | 12 inches |
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| Sun: | | Full to part shade |
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| Water: | | Moderate |
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| Pests and Diseases: | | None known |
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Here on the farm, we are dedicated to produce healthy, quality blood-line Paint and Quarter horses through selective breeding in a natural environment. Our hay fields, pastures and gardens are sprayed with compost tea that we brew ourselves.
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