08/28/2025
Invasive Plant PSA:
Beefsteak Plant (Perilla frutescens)
You might recognize Perilla frutescens, or Beefsteak Plant, from herbal gardens or Asian cuisine. Known as perilla, shiso, or wild basil, this mint-family herb has a long history of culinary use. But when it escapes cultivation (and it often does) it becomes a highly invasive species that threatens native plant communities across Alabama and the southeastern U.S.
Despite its usefulness in the kitchen, Beefsteak Plant spreads aggressively in the wild. It invades fields, roadsides, forests, and streambanks, where it quickly forms dense stands that outcompete native plants and reduce biodiversity.
❓Why Is Beefsteak Plant a Problem?
~Reproduces prolifically, spreading via seeds and disturbed soil
~Forms thick carpets that block sunlight and smother native species
~Toxic to livestock, especially cattle and horses
~Degrades native habitats, especially along forest edges and open woodlands
~Germinates early, giving it an advantage over native spring wildflowers
❌Ecological Impact:
~Beefsteak Plant’s spread displaces diverse native plant communities, particularly in disturbed soils. Once it takes hold, it can be very difficult to remove. Its seeds remain viable in the soil for years, and manual removal must be done before it flowers to prevent further spread.
~According to the U.S. Forest Service, invasive species like Perilla frutescens:
~Compete directly with native plants for light, moisture, and nutrients
~Alter natural ecosystems and reduce habitat quality for wildlife
~Contribute to soil erosion and water degradation
✅What You Can Do:
~Do not plant Perilla outdoors, even for culinary use
~Harvest aggressively if it’s already present, before it sets seed
~Replace with native culinary herbs such as Mountain Mint (Pycnanthemum spp.), Wild Bergamot (Monarda fistulosa)
~Educate others ....just because something is edible doesn’t mean it’s ecologically safe to grow
⬇Recipe for Simple Shiso Stir-Fry in the Comments! ⬇
Simple Shiso Stir-Fry (If You Already Have It)
If you’re dealing with Beefsteak Plant and want to make the best of it while removing it responsibly, here’s a quick and easy recipe:
Ingredients:
~1 cup fresh Perilla leaves (washed and chopped)
~1 tablespoon sesame oil
~1 clove garlic (minced)
~1 teaspoon soy sauce
~1/2 teaspoon rice vinegar
~Pinch of chili flakes (optional)
Instructions:
~Heat sesame oil in a skillet over medium heat.
~Add garlic and cook for 30 seconds.
~Add chopped Perilla leaves and stir-fry for 1–2 minutes.
~Add soy sauce, rice vinegar, and chili flakes. Stir for another minute.
~Serve over rice or as a side to grilled meats or tofu.
Note: Only consume Perilla if you are certain of the plant’s identity and have no allergies. Never harvest from areas treated with herbicide or near roadsides.
Beefsteak Plant may have culinary appeal, but it’s not a plant we want taking over Alabama’s forests and fields. Let’s keep our landscapes native and our ecosystems healthy.
