What Is Perilla Leaf? Key Cultivation Techniques Explained in One Article

When eating fishy-smelling foods such as fish or bullfrog, people often see a seasoning called perilla leaf added to the dish; it tastes quite distinctive, removing the fishy smell while also enhancing aroma. So what is perilla leaf? What are the key cultivation techniques?

I. What is perilla leaf?

Traditional Chinese medicine holds that perilla leaf is pungent in flavor and warm in nature, entering the lung and spleen meridians, and has the functions of releasing the exterior and dispelling cold, and moving qi and easing the middle. Perilla is pungent, aromatic, warm, and dispersing; it enters the lung and goes to the exterior to disperse wind-cold, and can also enter the spleen, move blood, and ease the middle, making it especially suitable for cases of externally contracted wind-cold with internal dampness stagnation.

In Chinese folk tradition, perilla is also used as a natural preservative. Fresh perilla leaves are used to wrap fish, meat, and other foods prone to spoilage; when placed in a ventilated indoor spot, they can be kept at room temperature for 4 to 5 days and still appear fresh. In ancient times, perilla leaves were often made into a beverage as tea and consumed over the long term. Perilla leaf tea can detoxify and strengthen the stomach, and during the reign of Emperor Renzong of Song it was designated by the Hanlin Medical Institute as “the first among soup drinks.”

In addition, dried perilla can also be used to process pickles; even today, when making sauce among the people, a little perilla is still added to remove fishiness and preserve. When making pickles in a pickle jar, adding a few perilla leaves can also give the pickles a distinctive fragrance.

II. What are the key points for cultivating perilla?

1. Land selection

Perilla is highly adaptable, but if it is commercial cultivation, we still need to choose a plot more suitable for perilla growth. There should be sufficient sunlight and good drainage, and clay soil should be avoided as much as possible. After selecting the land, plow it deeply to 15 cm and level it to make beds.

2. Sowing

Perilla is sown in spring; in southern regions generally in March, while the north is about a month and a half later than the south. When sowing, dig furrows 3 cm deep on the bed, 60 cm apart, then scatter the seeds evenly and cover with soil. Hill sowing can also be used, with row spacing slightly smaller and plant spacing between 25 and 30 cm.

3. Transplanting

Transplanting is generally carried out when planting conditions are poor. Before sowing, add plant ash to the seedbed and water thoroughly, then sow. During seed germination, keep the seedbed moist; when the seedlings grow to 3 to 4 cm, they can be transplanted. Water thoroughly once the day before transplanting, so that the survival rate of the seedlings during transplanting will be relatively high. Transplanting should be chosen when sunlight is not strong, to help the seedlings recover. After transplanting is completed, we should also apply some organic fertilizer at low concentration. If the weather is dry, water once every 2 to 3 days; at other times, water less.

1. Topdressing

The growth period of perilla is not long, generally only two and a half months. Therefore, fertilization is mainly nitrogen-based, to increase nutrients for the plant's vegetative growth. Generally, two topdressings are carried out during the growth period of perilla. The first is when the plant grows to 30 cm high, when farmyard manure or chemical fertilizer can be used. Carry out the second topdressing before the rows close, taking care not to touch the leaves.

2. Watering

When perilla has just been planted, if there is a phenomenon of water shortage, water it promptly; during the subsequent growth process, water as little as possible. In cases of abundant rain, pay attention to drainage to prevent leaf drop.