Perilla frutescens

Perilla frutescens, known as deulkkae (Korean: 들깨) or Korean perilla in Korea, as egoma (Japanese: エゴマ) in Japan, and as zisu (Chinese: 紫苏) in China, is a species of Perilla in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India as a crop. A variety of this plant, P. frutescens var. crispa known as "shiso", is widely grown in Japan. An edible plant, perilla is grown in gardens and attracts butterflies. It has a strong mint-like smell. The major volatile compound responsible for this characteristic aroma is perilla ketone, which is present in particularly high amounts in the leaves of Perilla frutescens described in this article. In the United States, Perilla frutescens is a weed pest, toxic to cattle after ingestion.

Description

An erect herb. It re-grows each year. It grows from 30 cm to 2 m tall. The stems are square. Plants can be green or purple. The leaf stalk is 3-5 cm long. The leaves are oval and 4.5-10 cm long by 2.8-10 cm wide. They are toothed along the edge. Leaves are hairy on both surfaces. The flowers are white. They are in equal stalked flower clusters either in the axils of leaves or at the ends of branches. The fruit is a 1-seeded nutlet. There are a range of cultivated varieties.

Edible Uses

Young leaves and seedlings can be eaten raw or cooked. The flavour is unusual to western palates, with some people detecting cinnamon, others coriander or citrus. Seedlings are good added to salads, while older leaves work well as a garnish or flavouring. Older leaves are also salted and used as a condiment for tofu or as a garnish for tempura. Leaves from purple cultivars are used to colour preserved fruits, and leaves can be dried for later use. The leaves contain approximately 3.1% protein, 0.8% fat, 4.1% carbohydrate, and 1.1% ash. Immature flower clusters make a garnish for soups and chilled tofu, while older flower clusters are fried and eaten. The seeds are preserved in salt or used as a spice in pickles, tempura, and miso, and are one of the ingredients in the seven-spice mixture known as shichimi. Seeds can also be eaten cooked, with those from purple-leafed forms preferred for culinary use. Seeds contain approximately 21.5% protein, 43.4% fat, 11.3% carbohydrate, and 4.4% ash. An edible drying oil rich in linolenic acid is obtained from the seed. The plant also yields an essential oil used as a food flavouring in candies and sauces.

Traditional Uses

The young leaves, flowers and seeds are eaten cooked. They can be dried and used later. They are also used for flavouring. They are used in chutney. The young cotyledons are sprouted and eaten. The roasted seeds are pickled. The seed oil is used as an ingredient in cooking. They are used to improve the taste of curry. Caution: Wild forms are poisonous due to ketones. These are toxins to the liver.

Medicinal Uses

The leaves, stems, and seeds are widely used in Oriental medicine. The herb is pungent, aromatic, and warming, with antibacterial, antidote, antipyretic, antiseptic, antispasmodic, antitussive, aromatic, carminative, diaphoretic, emollient, expectorant, pectoral, stomachic, and tonic properties. Leaves are used to treat colds, chest stuffiness, vomiting, and abdominal pain, and the leaf juice is applied to cuts and wounds. The seed is antiasthmatic, antitussive, emollient, and expectorant, used internally for asthma, colds and chills, nausea, abdominal pain, food poisoning, allergic reactions (especially to seafood), bronchitis, and constipation. The stems are a traditional Chinese remedy for morning sickness. This herb should be avoided by pregnant women.

Known Hazards

Although perilla is widely cultivated as an edible plant for humans, it is toxic to cattle and other ruminants, as well as horses. In grazing cattle, plant ketones cause acute respiratory distress syndrome, also called "panting disease". Contact dermatitis may occur in people handling the leaves or oil. Consumption of large amounts of seeds has resulted in anaphylaxis.

Distribution

A tropical plant. Plants are frost tender. In Nepal they grow between 600-2400 m altitude. It needs rich, well-drained soil and full sun. It suits hardiness zone 8-11. In XTBG Yunnan. In Sichuan.

Where It Grows

Asia*, Australia, Bhutan, Cambodia, China, SE Asia, Europe, Hawaii, Himalayas*, India, Indochina, Indonesia, Japan, Korea, Laos, Malaysia, Myanmar, Nepal, North America, Northeastern India, Pacific, Pakistan, Papua New Guinea, PNG, Russia, SE Asia, Sikkim, Taiwan, Tasmania, Tibet, USA, Vietnam,

Cultivation

Plants are grown from seed. The seed need to be cooled to 5°C for 3 days before planting. Seed need light to germinate. Plants should be spaced about 30 cm apart.

Propagation

Surface-sow or only lightly cover the seed in mid spring in a greenhouse. Seeds germinate best at 20°C but will also succeed at slightly lower temperatures. Germination is usually quick; prick out seedlings into trays or individual pots when large enough to handle and plant out into permanent positions in early summer. Provide some protection such as a cloche until plants are growing well. Seed has a short viability and should be used when less than a year old.

Other Uses

A drying oil from the seed is used in making paints, varnishes, and waterproofing materials. The plant yields 0.3–1.3% essential oil containing 20% citral, used as a food flavouring and in dental products.

Other Information

It is a commercially cultivated vegetable. It is sold in local markets in China.

Notes

There is only one (6) Perilla species.

Nutrition

Synonyms

Also Known As

Angami, Arim, Bai-su-zi, Ban tulsi, Bhangiro, Bhanjira, Che-so, Chiso, Deulkkae, Egoma, Gee so, Jen, Jhutela, Kenia, Kkaennip, Naga machala, Namdung, Ngaa khee mon, Perille verte cultivee, Ri ben bai su, Seelam, Shan-hnan, Shiso, Silam, Silame, Si leng, Sipui, Snem, Sookloti, Tanam, Thi, Tia To, Zhou bai su, Zi su

References (68)

• Perilla references Perilla frutescens
• Agarwal, R. & Chandra, V., 2019, Diversity of wild edible plants in the Mandal-Chopta forest, Uttarakhand. Journal of Medicinal Plants Studies 2019; 7(1): 89-92
• Altschul, S.V.R., 1973, Drugs and Foods from Little-known Plants. Notes in Harvard University Herbaria. Harvard Univ. Press. Massachusetts. no. 3921
• Ambasta, S.P. (Ed.), 2000, The Useful Plants of India. CSIR India. p 440
• Arora, R. K., 2014, Diversity in Underutilized Plant Species - An Asia-Pacific Perspective. Bioversity International. p 43, 107 (Also as Perilla arguta)

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