Perilla is actually part of the mint family native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India. It can be used fresh in place of lettuce in lettuce wraps, fresh or blanched as a side dish, pickled in soy sauce or soybean paste to make pickle or kimchi, but my favourite use of Perilla is in homemade Kimbap.

Growing Instructions: Plant outdoors at an angle burying a portion of the stalk when night time low temperatures are consistently above 10°C. Place a handful of compost beneath each plant. Regular and consistent watering, just enough to keep the soil moist. It requires a moderate amount of water, up to 1″ a week, do not overwater.

Harvest Instructions: Harvest the leaves when they’re approximately as big as your hand (in mid to late summer) it is important to not remove more than 1/3 of its overall mass at one time as this will hinder its future growth, it will continue to produce leave abundantly as long as temps remain warm, well into October if climate allows. Once the plant goes to seed you should pick what is left. Stores well in the refrigerator for extended time.

Companion Planting: Plant with basil, peppers, parsley, and tomatoes. Avoid planting next anything that can get downy mildew.