Detailed Explanation of Key Field Cultivation and Management Techniques for Perilla

Perilla (scientific name: Perilla frutescens (L.) Britt.), also known as guiren, baishu, chisu, etc.; it is an annual herbaceous plant of the Lamiaceae family. It has a distinctive aroma, and the leaves are mostly shrunken and curled; when flattened, complete leaves are ovate, 4 to 11 cm long and 2.5 to 9 cm wide, with a long-tapered or acute apex, a rounded or broadly cuneate base, and serrate margins; both surfaces are purple, or the upper surface is green, while the lower surface has numerous sunken dot-like glandular scales; the petiole is 2 to 5 cm long, purple or purple-green, and brittle. The young branches are purple-green, with pith in the center of the cross-section, a fresh, clear aroma, and a slightly pungent taste.

Botanical History of Perilla

Perilla has a history of about nearly 2000 years of cultivation and use in China, mainly for medicinal, oil, spice, and edible purposes. Its leaves (perilla leaves), stems (perilla stems), and fruits (perilla seeds) can all be used as medicine; the tender leaves can be eaten raw or used in soups, and the stems and leaves can be pickled. In modern times, because of its unique active substances and nutritional components, perilla has become a multi-purpose plant of worldwide attention, with very high economic value. Russia, Japan, South Korea, the United States, Canada, and other countries have carried out large-scale commercial cultivation of plants in the genus Perilla, developing dozens of perilla products such as edible oil, medicines, pickled products, and cosmetics.

Field Cultivation and Management Techniques for Perilla

1. Site selection and land preparation: It is best to choose loam soil with sufficient sunlight, convenient drainage and irrigation, and a loose, fertile texture for planting. For every 667 sq m, 2000 to 3000 kg of farmyard manure is needed as base fertilizer; plow, harrow finely, and level the land, then make beds 80 to 100 cm wide.

2. Propagation methods: Use seed propagation, direct seeding, or seedling transplanting. ① Direct seeding: from late March to early and mid-April, open shallow furrows 0.5 to 1 cm deep on the prepared beds at a row spacing of 50 to 60 cm. For hole sowing, open holes at a spacing of 30 cm × 50 cm. When sowing, mix the seeds with fine sand and evenly scatter them into the furrows (holes), cover with thin soil, and press lightly; use 1000 g of seed per 667 sq m, and seedlings will emerge 5 to 7 days after sowing. ② Seedling transplanting: The method is the same as above. After the seedlings emerge, thin them when the seedlings are 5 to 6 cm tall; when the seedlings are 15 to 20 cm tall, choose a rainy day or the afternoon and transplant them into the field at a plant and row spacing of 50 cm × 60 cm; water promptly 1 to 2 times after planting, and they will survive.

3. Field management

① Thinning and filling in seedlings: For drill sowing, when the seedlings are about 10 cm tall, thin to a plant spacing of 30 cm; for hole sowing, keep 1 to 2 plants per hole. If there are missing plants, they should be replanted.

② Cultivation and weeding: Before the rows close, cultivation and weeding must be carried out frequently; if the soil becomes compacted after watering or rain, loosen the soil promptly as well.

③ Topdressing: When the seedlings are 60 cm tall, apply 1500 kg of human and livestock manure per 667 sq m, together with 15 kg of urea, then earth up and water after application.

④ Drainage and irrigation: Seedlings and the flowering stage require more water, so water promptly during drought. Pay attention to drainage during the rainy season.

4. Pest and disease control: Septoria leaf spot

It begins in June and damages the leaves. Control methods: In the early stage of the disease, dust with 70 percent zineb colloid suspension dry powder; or spray with Bordeaux mixture at 1:1:200 for control.

5. Harvesting and utilization

The seedlings and tender stems and leaves of perilla can be eaten. Harvest seedlings in spring, and harvest tender stems, leaves, and tender buds before flowering and fruiting. Wash the harvested perilla clean with water; it can be used in cooking, served as a cold dish, or made into soup; perilla can also be used to extract essential oil and serve as a seasoning in food processing; the fruits, leaves, persistent calyx, and stems of perilla can all be used as medicine.