Kaenip, perilla leaves

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This topic contains 49 replies, has 20 voices, and was last updated by  dgloftis 5 months, 2 weeks ago.

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  • #48806

    tnrose
    Member

    I fell in love with Kaenip kimchi in Seoul, Korea. I was taught how to make it when we lived there. I can not find the leaves anywhere. I am going to try and grow it. Any tips on where to buy the seeds and growing it.

    Thanks,

    tnrose

  • #52066

    ylre
    Participant

    Is that really Kenyip kimchi?I kinda forgot what it’s called. I’ll be all over the forums here with perilla. haha!

    I also wanna try to grow it. Just need someone to show the ropes; the to do’s and don’ts. It seems that there are varieties of perilla (as used and grown in Korea, Japan, Vietnam, China and West).

    Not much info about growing it in my country though. hmm….

    Any info would be also appreciated. :)

  • #52067

    Bluecrab
    Participant

    Hello,

    You can find peilla seeds at this website.

    http://www.kitazawaseed.com/index.html

    I ordered some from them recently… I planted them a few days ago and am waiting for them to grow. A single seed packet contains an abundant amount of seeds – I planted a row about 25 feet long, with seeds about 6 inches apart, and probably only used about a third of the packet.

    This vendor has many other Korean and Asian seeds, including chrysanthemum leaves (ssukgat – 쑥갓).

    I’ll let you know how the seeds do in a bit of time, and good luck.

  • #52068

    Bluecrab
    Participant

    Update on the perilla plants:

    The seeds came up after about ten days. About 90% of them came up. The plants are about two inches tall right now, with leaves about 3/4″ in diameter. They look healthy.

    A friend of mine who works in the botanical sciences told me that this is a very hardy plant, and that I’ll have trouble controlling it in the future… he knows it as “beefsteak plant”. Apparently it grows wild across much of the US. Lots of times in cow pastures, but the cows won’t eat it because of its minty scent.

    I’ll post another update in a couple of weeks.

  • #52069

    Maangchi
    Keymaster

    oh, thank you very much for your update!

    I wanna see it! Please upload the photo of your perilla leaves later. Cow doesn’t eat it because of its minty scent? haha! Cute cow!

    If you don’t want the hardy plant to occupy all your garden someday in the future, give them away to all your friends!

    One of my friends, growing kkaennip in her garden, is giving the leaves to all her friends. She simply says, “come to my house and pick them up!”

    I mean you don’t have to work hard and let them pick.

  • #52070

    Bluecrab
    Participant

    Hello Maangchi, thank you for your reply.

    Here is a photo I just took of the kkaenip plants. As you can see, they are still quite small.

    They serve these leaves in Daegu with kalbi. It seems to me that what is called “kalbi” in Daegu is the same thing that is called “bulgogi” in other parts of Korea, and in Korean restaurants in New York. When we order bulgogi in Daegu, we always get the noodle dish with lots of fresh vegetables (especially mushrooms) and thinly sliced beef. It is delicious.

    I’ll post more pics as the plants continue to grow… and I can’t wait to make kalbi and eat them when they are large enough. ;~)

  • #52071

    Bluecrab
    Participant

    Aww… the digital pic was too large for the website. I’m sorry. Anyway, I’ll post updates as the plants grow.

  • #52072

    Maangchi
    Keymaster

    Bluecrab –

    I increased the upload limit, can you try again? If the photos are big, it might take a long time, but I’d love to see them!

  • #52073

    Bluecrab
    Participant

    Hi Maangchi, thank you for that… here we go…

  • #52074

    Bluecrab
    Participant

    …still doesn’t work, which I don’t understand. The file seems to be within the size limit of the forum software.

    Oh well… if you give me an e-mail address, I could e-mail you the photos.

    btw, your kimchi recipe is excellent! The best I’ve ever tried.

  • #52075

    Bluecrab
    Participant

    OK, I’ve modified the pic to make it a smaller file… here we go again…

  • #52076

    Bluecrab
    Participant

    Still doesn’t work… 모르갰어요 ;~)

  • #52077

    Maangchi
    Keymaster

    aw sorry bluecrab. Please email them to me at [email protected] and I will see what the problem is.

    Sorry to make you frustrated!

  • #52078

    Bluecrab
    Participant

    Hi Maangchi,

    I just e-mailed you two pics… I hope you receive them. Please let me know.

    Take care…

  • #52079

    Maangchi
    Keymaster

    Hi,Bluecrab,
    I received the photos of your kkaennip through my email well.
    I make the files smaller and post them here for other readers.
    The kkaennip is so cute! : ) I know it will be very precious for you!

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  • #52080

    Bluecrab
    Participant

    Hi Maangchi,

    Thank you for that!

    As you know, we are having a lot of rain this summer in the NYC area, and now it’s finally hot, so the plants are thriving. I am looking forward to using the leaves to make your kkaenip recipes, and to eat with samgyeopsal and kalbi.

  • #52081

    Maangchi
    Keymaster

    Hi, everybody,
    I’m copying and pasting the email that I received from Bluecrab today. His perilla leaves(kkaennip) are growing well! Let’s all wish him good luck and happy harvesting!

    "You probably recall that I sent you pics of my very small kkaenip plants about two weeks ago, so that you could post them on your forum.

    Here are two recent pics of the kkaenip plants. As you can see, they are growing very nicely.

    In order that their size can be known, I placed a US quarter on the ground behind one of the plants.

    I believe that I will have leaves large enough to eat in about 2-3 weeks. Can’t wait!

    Thanks again for all of your work on your website. Your recipes are invaluable!

    Best regards,"

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  • #52082

    Bluecrab
    Participant

    Hi Maangchi, thanks for posting that!

    The leaves are already a beautiful red-purple color on their undersides. I’m really looking forward to trying them in a couple of weeks.

  • #52083

    stanford
    Participant

    Bluecrab be sure to let us know how this turns out, those plants are making me hungry!

  • #52084

    powerplantop
    Participant

    This is what mine looks like. One before the first harvest and one after.

    James

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  • #52085

    Maangchi
    Keymaster

    wow, I didn’t know kkaennip (perilla leaves) can grow in a pot! Thank you for uploading the photo! I know how precious they are to you. : ) When you make Korean style pancake, chop a few leaves and add to the batter with other ingredients. You will love the flavor! Or you can wrap some cooked rice and ssamjang in kkaennip and eat it.

    My ssamjang recipe is posted on my “grilled beef” recipe:

    https://www.maangchi.com/recipe/grilled-beef

    I’m copying and pasting it for you here:

    ssam Jaang (dipping sauce)

    Mix the following ingredients:

    1tbs of hot pepper paste, 2 tbs of soy bean paste, ½ tbs of sugar, 1 clove of minced garlic, 1 tbs of chopped green onion, 1 tbs of sesame oil, ½ tbs of toasted sesame seeds.

  • #52086

    Bluecrab
    Participant

    Hi Powerplantop,

    What a good idea to grow perilla in pots!

    Maybe I’ll start some of my seeds in pots and try to grow them indoors during the winter. The plants I have outside in the garden are still doing nicely, I think that several should be ready to pick in about a week.

    I’m planning to try Maangchi’s recipes for kkaenip kimchi and kkaenip pickles… they sound delicious.

    Good luck with your plants.

  • #52087

    powerplantop
    Participant

    The one downside of growing them in pots is they need lots of water! But to get an early start or apartment living using pots is a great idea.

    In my pictures that is only two plants. As the bigger leaves are clipped more branches will come out.

    Next year I will grow more kkaenip plants.

  • #52088

    mamafishy
    Member

    everyone, do not forget to let one or two khaennip plants go to seed and die naturally in your garden (If you have gardeners,don’t let them clean your plants away prematurely) the seed will scatter and next spring you can have fun spotting all your naturalised knaennip plants as they come up around May(once again, don’t let the gardeners near the place until you have found your seedlings!) One year my gardeners weed-whacked my entire Khaennip crop not once, but twice! I think they must have wondered what was that (possibly illegal?) smell …. If you must have things in neat rows, the seedlings are very easily transplanted when they have got their second pair of leaves. Dig them up on an overcast day after a good watering. Handle them only by the leaves so you do not damage the root and replant them in rows or blocks with 8-10″ between plants. Water well and they will recover and thrive all summer. I do this every year and never run out of plants.

  • #52089

    mamafishy
    Member

    everyone, do not forget to let one or two khaennip plants go to seed and die naturally in your garden (If you have gardeners,don’t let them clean your plants away prematurely) the seed will scatter and next spring you can have fun spotting all your naturalised knaennip plants as they come up around May(once again, don’t let the gardeners near the place until you have found your seedlings!) One year my gardeners weed-whacked my entire Khaennip crop not once, but twice! I think they must have wondered what was that (possibly illegal?) smell …. If you must have things in neat rows, the seedlings are very easily transplanted when they have got their second pair of leaves. Dig them up on an overcast day after a good watering. Handle them only by the leaves so you do not damage the root and replant them in rows or blocks with 8-10″ between plants. Water well and they will recover and thrive all summer. I do this every year and never run out of plants.

  • #52090

    Sylvia
    Member

    I let my plants go to seed last year and now I have about 30 plants and they are over two feet tall.

    The leaves are huge.

    Today I made gamjatang with extra kkeannip leaves.

    Yesterday I made American style baby back ribs. I ate my portion by cutting off bits of meat and wrapping it in a kkeannip leaf with a little gojujong. I am eating leaves with everything.

  • #52091

    Sylvia
    Member

    my plants

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  • #52092

    sirdanilot
    Member

    I am soo jealous of your plants! I have some now in my garden too, but they are still small… I hope they will survive the winter.

    You should make a huge batch of kimchi with that! I am planning to do that as well.

  • #52093

    Sylvia
    Member

    Thank you,

    I wish I could share with you.

    These plants won’t survive the winter here in NY. They will seed and new plants will grow next year.

    I am generous with water, I think that helps.

  • #52094

    yanikura
    Member

    It so hard to buy Perilla Seeds in Malaysia. I really want to eat it. Anyone who might want to share their Perilla Seeds with me? (T-T)

  • #52095

    Jamie of NY
    Participant

    Hi powerplantop,

    After seeing the pictures of your plant, I’m motivated to grow one in a pot. Do you leave it outside or indoor? Thanks.

  • #52096

    aakii
    Participant

    Hi Jamie,

    I am growing my sesame leaves outdoors, but I live in southern Louisiana. They are doing really well. The last week we had a ton of rain and I was worried about them, but they seemed to thrive with all of the extra water. They also grew very quickly compared to some of the other plants I am growing. Hope this helps.

    On an unrelated note, I am wondering if I need to prune my plants to keep them growing wide. They are growing tall, and I have been harvesting the larger leaves to make sure they keep producing. I would like them to be fat and full instead of tall and lanky. Any suggestions?

  • #52097

    aakii
    Participant

    I should have also mentioned that they are in pots. Two are in a 2ft X 1ft stone trough, and two are in pots. I recently re-potted the two single plants into larger pots because I want them to grow bigger. They were in the smaller pots for a good while and did fine.

  • #52098

    ddnorman
    Participant

    Haha! One of my Korean friends call 깻잎 because it is so vigorous! I just put mine in and they survived an 84° scorcher that burned some of my other plants!

  • #52099

    ddnorman
    Participant

    Haha! She calls it a “weed”!

  • #52100

    ddnorman
    Participant

    My 깻잎 (kkatnip) aka Perilla along with some Rao Ram aka Vietnamese Coriander and Swiss Chard.

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  • #59035

    uminoyaniruka
    Participant

    Hi Maangchi…

    Finally I been able to plant my own perilla….

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  • #59038

    uminoyaniruka
    Participant

    A few batches…

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  • #59041

    uminoyaniruka
    Participant

    Hi Maangchi…

    I am able to plant my own Perilla….

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  • #59045

    Maangchi
    Keymaster

    wow, you must be living in warm area! When these guys grow up, you can use them in many Korean dishes. Good luck!

  • #61406

    nhokkoi
    Participant

    hi everybody
    i wanna grow perilla and i grew for 2 months ago. they are very good leaf are good about color, smell, size…. but now they have flower i cannot pick leaf. pleas teel me how to inhibition flower.
    thankyou to much

  • #61407

    nhokkoi
    Participant

    hi everybody
    i wanna grow perilla. please share for me how to row perilla
    thank you to much

    • #61635

      Oxide
      Participant

      Hello nhokkoi,

      Perilla is, as most of the herbs are, in the mint family. It is a mint, like spearmint … and basil, and oregano, and marjoram, and lavender and rosemary and sage … they are all varieties of mint.

      You can propagate mints by cuttings. Simply cut off a piece, preferably new growth, and toss it into a glass with water. Over the coarse of a couple of weeks it will grow roots. Transplant to soil with a lot of organic matter. And like most mints, it likes regular watering. Perilla is very closely related to basil (it is actually considered a type of basil) so it grows best as if you were growing basil, in full sun.

      If you do not have access to perilla to take a cutting, grow it from seeds. This year I ordered perilla seeds from Kitazawa Seed Co. They sell a large selection of Asian veggie seeds.

      Like basil, perilla (shiso in Japanese) comes in many varieties. There are 3 varieties of Japanese shiso, 1 variety of Vietnamese perilla, and 1 variety of Korean perilla. Perhaps most non-Asians first experience with perilla is with ao (blue) Japanese perilla (actually all green leaf) often used with sushi or with the Vietnamese perilla that is green on top and red underneath the leaf, served with pho and other Vietnamese dishes. Korean perilla is different. It has more of a minty taste than the others. Like the Vietnamese perilla it is green on top and red underneath — but it is larger leaves than the Vietnamese variety, more like Japanese ao shiso. Seeds for all of the varieties are available from Kitazawa Seed Co.

      http://www.kitazawaseed.com
      tel: (510) 595-1188

      Note to the folks addicted to Korean radishes — Kitazawa also sells seeds for several varieties of Korean radishes.

      I have no personal connection to Kitazawa Seed Co except that I have been buying seeds from them for years.

  • #79037

    sidefulnes
    Participant

    Hi everyone!
    Last post was 3 years ago but I wanna share my perilla growing attempt! Bought perilla seeds from a Korean ebay seller and planted the seeds in a recycled styrofoam box about 2 weeks ago. Had no clue if it will germinate in Malaysian weather and I saw tiny leaves 3 days ago! Here’s the picture on today’s progress~ will be updating the plant growth from time to time :D

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  • #79193

    Bapbi
    Participant

    I live in Seattle and got my little transplants last spring at H-Mart. They are huge plants now, like 3ft tall. However, the leaves are pretty “tough”, even after pickled–too chewy to enjoy. I think the leaves that are lower down and shaded from full sun, might be better to use and I’m going to try again. The pickled leaves taste delicious, but are not pleasant to eat. Anyone else have this happen? I picked the big leaves that seemed to be the size picked for the 60 leaf video. Maybe this plant should be grown in part shade rather than full sun?

  • #79194

    Bapbi
    Participant

    And one other thing–when I visited Korea we went to the “mixing zone” near the border, and stayed in a small village where we could view the cranes (birds). It was the fall season. In the morning, we were served sautéed or somehow otherwise fried, pods of the perilla plant, lightly dusted with sugar for breakfast. They were crispy. Maangchi–do you know how to make this? It was lovely with tea.
    The wild sesame seeds are nutty and very tasty.

  • #80575

    saf
    Participant

    Hi sidefulness

    I live in Malaysia too and am planning to grow them. Was wondering how the progress is on your kkaennip’s growth.

    • #80602

      sidefulnes
      Participant

      Hi Saf. They’re growing nicely and quite active in producing flowers so the size of the leaves are not as big as it should be. Other than that, they taste good :)
      Here’s the picture of it today

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  • #80666

    saf
    Participant

    Hi sidefulness

    Your kkaennip looks beautiful and I’m sure you’re enjoying them! Just received the seeds that I bought online today. Excited to plant them, hope they grow up well =)

  • #80685

    dgloftis
    Participant

    Hi, I came across these seeds on rareseeds.com. They claim to be green leaved shiso from Japan, but I find them to resemble the “sesame leaves” I see in our local H-Mart, and they seem to match the descriptions of Korean perilla I’ve seen on the Internet. Anyone have any thoughts on whether these would be close to true Korean perilla? Thanks so much.

    https://www.rareseeds.com/kaori-ao-oba-shiso-perilla-/

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