Japanese Red - Perilla
This variety's red leaves are highly decorative in the garden, but can also be used as a condiment in the kitchen. The taste of the seeds is reminiscent of sesame.
Find out more on the Kokopelli blog: "Qualités Médicinales des Perillas".
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in bucket
Sow in trays under a well-lit shelter. After emergence, transplant into individual pots. Plant out after the last frosts, 60 cm apart in all directions.
Soak seeds 24 hours before sowing. Germination of Perilla seeds can take up to 4 weeks.
March, April, May
June, July, August, September, October
in the ground, in pot, in the greenhouse
sunny
medium
sandy, potting soil, humus
drained, light, rich
Perilla frutescens
mid-season
200 seeds
Red
edible
From 50 to 70 cm
This species has been used in Oriental medicine for thousands of years as an antiasthmatic, antibacterial, antibiotic, antidote, antiseptic, antispasmodic, antitussive, aromatic, carminative, diaphoretic, emollient, expectorant, pectorant, antipyretic, stomachic and tonic. It is also used to relieve depression, certain intestinal pathologies and tumors. A very ancient reference to its anti-poison properties can be found in the Medical Treatise "Jin Gui Yao Lue" - dating from the year 219. Perilla oil is one of the best in terms of its Omega 3/Omega 6 ratio, an ideal composition - for Western populations suffering from Omega 3 deficiency or Omega 6 excess - if we compare it with hemp, flax, Camelina, Rose Hip, Nigella, Sea Buckthorn, Walnut oils, etc. To find out more, don't hesitate to read Dominique's article on our blog.
