Cultivation Techniques of Wild Vegetable Perilla

Perilla frutescens, commonly known as Basil, Chizu, Bai Su, Hui Su, and Su Ye, is an annual herb belonging to the Lamiaceae family. Native to China and Thailand, it is now widely cultivated in various regions across China, either growing wild or in scattered patches. This plant is valued for its aromatic leaves and versatility in culinary and medicinal uses. Morphologically, Perilla frutescens is a robust, upright herb that can grow up to 60-150 cm tall. The entire plant emits a distinct fragrance, making it easily recognizable. Its stems are square in cross-section, often with purple or greenish-purple hues, and are covered with dense hairs, especially at the nodes. Leaves are opposite, oval or egg-shaped, with rough, serrated edges. They range from 7 to 15 cm in length and 5 to 13 cm in width, and their color varies from green on the upper surface to purple or blue on the underside. Petioles are 3 to 5 cm long. The flowers are arranged in racemes, typically white, purple, or pale red, and the fruits are small, oval nuts, gray-brown or grayish-white, containing a single seed. The seeds are very light, with a thousand-seed weight of approximately 1.8 to 1.95 grams, and have a short lifespan of about one year under natural conditions. In terms of growth environment, Perilla thrives in warm and humid climates, showing good resistance to high temperatures and strong adaptability. It grows vigorously during hot and rainy seasons but slows down in cooler, drier conditions. Seeds can germinate at temperatures above 5°C, with optimal germination occurring between 18 to 23°C. Seedlings can tolerate temperatures as low as 1 to 2°C. Flowering occurs best at 26 to 28°C, and the plant is a short-day species, meaning it requires shorter daylight hours to flower. With adequate sunlight and nutrients, it grows strongly, producing high yields and superior quality. For cultivation, Perilla is typically propagated by seeds, either through direct sowing or transplanting. It's recommended to use fresh seeds for planting. Sowing usually takes place from late March to early April, either by drilling, broadcasting, or transplanting. Seedlings should be transplanted when they reach about 10 cm in height and have four pairs of true leaves. Plant spacing should be around 30 cm apart, with 5000 to 7000 plants per 667 square meters. Proper watering after transplanting is essential to ensure survival. Weeding is crucial during the early growth stages, as young Perilla plants grow slowly and struggle to compete with weeds. Fertilization is important during the peak growth period, which occurs from June to August. Applying nitrogen fertilizer twice, at 10 kg per 667 square meters, along with 10 kg of superphosphate, can significantly boost yield. Perilla has strong branching ability, with each branch producing 25 to 30 shoots and 300 to 400 leaves. When harvesting for culinary purposes, it's advisable to remove the flower buds early to redirect energy into leaf and stem growth. Edible seedlings can be harvested 30 to 35 days after sowing, while young stems and leaves are ready for harvest 40 to 50 days post-sowing, once the leaves reach a width of 5 cm.

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