, perilla is a functional food, spice and medicinal herb and ornamental plant in the family of Lamiaceae. Thus, macro-morphological characteristics, phenolic acids, antioxidants of twelve accessions of grown under open field were studied. High polymorphism was found among the perilla accessions and macroscopic features of perilla genotypes showed variable results. Perilla can be classified into two clearly phenotypes green and purple, within these two other colours were appeared. A good level of biomass production was recorded for JTD3, 203P, PS2, 203P respectively. Principal component analysis was performed to cluster phenolic acids. GB phenotype exhibited the major content of polyphenols, followed by JTD3 then J1. Regarding antioxidant capacity, JTD3 showed the highest value followed by 203P and GB respectively. The HPLC analysis showed that the most abundant phenolic acids were ellagic acid which is accumulated in a higher percentage in NP606, 588P and JTD3 cultivars respectively, followed by salicylic acid and gallic acid. This is the first report of cultivation of various Perilla varieties under open field environmental conditions, not only to increase productivity but also to improve the quality. Therefore, the present study results confirm the importance of the Perilla species for human consumption, therapeutic and ornamental purposes.