Return to the Herbs Forum
| Post a Follow-Up
Perilla
| | |
Posted by Jamus_S SA Australia (My Page) on Sun, Aug 22, 04 at 19:53
|
I've just bought some seed of Perilla frutescens and was wondering if anyone grows this herb? Is it easy to grow? Can you propogate it from seed collected yourself?
I buy it fresh from the Asian grocers and love the different flavour in salads so I thought it was about time I grew my own.
|
Follow-Up Postings:
RE: Perilla
| | |
| Don't grow it myself but it needs stratifying to get it to germinate - 7 days at 5°. Also needs light to germinate. (Info from Kings catalogue) |
RE: Perilla
| | |
| I've grown it from seed before, it can be difficult to get started - fresh seed is a must, it loses viability after only 1 year. As Raymondo said, it needs light to germinate so don't cover the seeds. I have trouble with it dying from lack of water/excessive heat in summer, I think it'd prefer some shade here in Australia. Once you do get it established in a spot it likes, it should self seed forever - or so I've heard, but it obviously didn't like my garden.. Daniel |
RE: Perilla
| | |
| Thanks for the advice Ray and Daniel. I'll give it a go in a semishade position and give it heaps of water. I'll give you updates as we go! Share the wisdom... :) |
RE: Perilla
| | |
| Sow seeds in warm soil in early spring. Seeds need light to germinate, so do not cover seeds at all, and a temperature of 20-22C is required. Germination occurs in about 11-30 days. Plant grows rapidly. Cooler temperatures or dry conditions will adversely affect germination. Grow in rich, well-drained soil. Prefers full sun, but will tolerate light shade. Once established, it will self-seed, so pinch out flower spikes as they develop. Grows best in warm temperatures. Long days and plenty of moisture produce best vegetative growth, shorter days are required for flower production. It does not tolerate crowding, so give it plenty of space. Harvesting: Harvest leaves as required for culinary use, best in summer once the plants are 10cm high and the leaves are 10cm long. Harvest seeds in late summer to autumn. Seeds are ready when they rattle inside the seed pod. For sprouts, harvest once the first true leaves have started to form. Flowerheads, cut on stalks 15cm from the tip, are harvested with 5-6 of the flowers have opened. Leaves rapidly lose flavour and aroma when dried. I've grown it, but never again! I'm still digging out wanton seedlings from a plant I got rid of 3 years ago, and I doubt if I'll ever be free of the wretched stuff! It's a real weedy thing if you let it go to seed - which it will in the blink of an eye. It's a really fast grower, and the grasshoppers will come in swarms from interstate to feast on it and everything else you have on offer! Even my the fierce summer heat of our subtropics, it tolerates full sun very well. And it does well in tiny cracks between concrete pavers hot enough to fry an egg on. Frankly, I don't know why you'd need to stratify the seeds - they just pop up in the most amazing, unlikely places and take off like a rocket wherever they fall on the surface. |
RE: Perilla
| | |
| HI Daisy, thanks for your info. Do you eat it? I love the flavour, and I even invented a salad with peach, perilla and parmesan cheese with a light balsamic and olive oil dressing.. Yum.. I wonder if you would consider sending me a few little plants? If you're trying to get rid of them. I'd be happy to pay for postage, or trade with you for something we have. Let me know... |
Post a Follow-Up
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Herbs Forum
|
|
|
