Beefsteak plant is a bushy annual herb native to the Himalayas and Southeast Asia that has earned its common name from its large, wrinkled leaves tinged with deep purple. Growing 1, 3 feet tall, this aromatic foliage plant thrives in full sun to partial shade and tolerates both heat and drought remarkably well, making it reliable even in challenging conditions. Also called shiso or perilla mint, it's closely related to coleus and basil, and has become increasingly popular as both a decorative annual and culinary herb for fresh leaves and salads.
Partial Sun
Moderate
2-11
36in H x 18in W
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Moderate
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Those distinctive wrinkled, serrated leaves with their purple undertones are genuinely striking in a garden bed or container, combining ornamental appeal with real culinary value. Beefsteak plant laughs at heat and drought once established, yet still performs beautifully in rich, moist soil if you want vigorous growth. Butterflies visit the small white flowers that bloom from August through October, and the plant's deer resistance means your work isn't undone by browsing wildlife.
Beefsteak plant's wrinkled leaves are harvested fresh for salads, where their aromatic, slightly minty character adds complexity to greens. The leaves work beautifully as a fresh herb accent in Asian cuisines, appearing in dishes where their distinctive flavor enhances both visual presentation and taste. Young leaves can be picked throughout the growing season for immediate use, and the plant serves as both a productive culinary herb and an ornamental addition to mixed annual beds.
No timeline data available yet for this variety.
Start seeds indoors 6, 8 weeks before your last spring frost, sowing them at 60, 75°F and keeping soil consistently moist until germination. Transplant seedlings into individual pots once they develop true leaves, and harden off gradually before moving outside.
Transplant outdoors after your last frost date once soil has warmed to 60°F or above. Space plants 12, 18 inches apart to allow for their mature width. Water seedlings in well and keep soil consistently moist for the first few weeks as plants establish.
You can direct sow seeds outdoors after the last frost date, though starting indoors gives you better control over germination and earlier harvests. Beefsteak plant self-seeds readily, so fallen seeds may return on their own in subsequent seasons.
Begin harvesting leaves once the plant has established several sets of growth, typically 4, 6 weeks after transplanting outdoors. Pinch or snip leaves from the top and sides of the plant, taking outer leaves first to encourage continued branching. The wrinkled, medium-green leaves with purple tinges are at their peak for culinary use when tender and actively growing; harvest regularly to promote bushiness and prevent the plant from flowering prematurely if you're prioritizing leaf production over ornamental blooms.
Pinch back stem tips regularly to promote bushiness and keep plants from becoming too tall and sparse. This encourages lateral growth and denser foliage production, which benefits both the plant's appearance and your ability to harvest leaves. Deadhead spent flower spikes promptly if you want to prevent prolific self-seeding and extend the blooming period.
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“Perilla frutescens originates from the Himalayan region and Southeast Asia, where it has been cultivated and valued for centuries in traditional cuisines and gardens. Its journey to Western gardens reflects the growing appreciation for Asian herbs and foliage plants, particularly as ornamental annuals like coleus gained popularity. The plant's ability to self-seed so readily in gardens speaks to both its vigor and, in some regions, its potential to naturalize beyond intended boundaries.”