Cultivation Techniques of Wild Vegetable Perilla

Perilla frutescens, also known as Basil Alias 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 or grows naturally in many regions across China. This plant is valued for its aromatic leaves and versatility in culinary and medicinal uses. Morphologically, Perilla frutescens is a robust, well-developed herb that can grow up to 30 cm in height. The plant typically reaches a height of 60 to 150 cm, with a distinct fragrance throughout. The stems are erect, branched, and have a square cross-section, often appearing purplish, greenish-purple, or green. They are covered with dense hairs, especially at the nodes. Leaves are opposite, oval or egg-shaped, with rough, serrated edges. Their color varies from green on the upper surface to purple or bluish on the underside. Each leaf measures about 7 to 15 cm in length and 5 to 13 cm in width, with a petiole of 3 to 5 cm. Flowers are arranged in racemes, either at the top or in the axils, and are lip-shaped, coming in white, purple, or pale red. The fruit is a small nut, gray-brown or grayish-white, containing a single seed. The thin seed coat has a textured surface, and the thousand-seed weight ranges between 1.8 to 1.95 grams. Seeds have a short lifespan, usually only one year under natural conditions. In terms of growth environment, Perilla thrives in warm and humid climates, showing strong resistance to high temperatures and excellent adaptability. It grows vigorously during the hot and rainy season but slows down in cooler, drier weather. 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. As a short-day plant, it requires sufficient sunlight and nutrients to grow vigorously and produce high-quality yields. It adapts well to various soils, but performs best in well-drained, fertile sandy loam soils. For cultivation, Perilla is typically propagated through seeds, either by direct sowing or transplanting. It's recommended to use fresh seeds for planting. Sowing can be done from late March to early April using broadcasting, drilling, or transplanting methods. Seedlings should be transplanted when they reach about 10 cm in height with four pairs of true leaves, spaced approximately 30 cm apart. Transplanting helps promote stronger growth and higher yield. Soil preparation is crucial—tilling the field to create ridges of 130–150 cm wide ensures good drainage and root development. After emergence, which takes around 10 days when temperatures reach 19°C, seedlings should be thinned to 3 cm apart before transplanting. A density of 5,000–7,000 plants per 667 square meters is ideal. Watering after transplanting is essential to reduce transplant shock. Weeding is critical during the early growth stage, as Perilla grows slowly and struggles to compete with weeds. Regular weeding and soil cultivation help improve root development. During the vigorous growth phase from June to August, adequate irrigation and two applications of nitrogen fertilizer (10 kg/667 m²) and superphosphate (10 kg/667 m²) significantly boost yield and quality. Perilla has strong branching ability, producing 25–30 branches per plant with 300–400 leaves. When harvesting shoots and leaves, it's important to remove the flower buds to redirect energy toward stem and leaf growth. Edible seedlings can be harvested 30–35 days after sowing, while young stems and leaves are ready for consumption 40–50 days post-sowing, when the leaves reach a width of 5 cm. Proper management ensures high productivity and superior quality of this valuable herb.

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