Perilla frutescens

agricultural encyclopedia Perilla is an annual plant growing tall, with stalks which are hairy and square. The leaves are opposite, long and wide, with a broad oval shape, pointy ends, serrated (saw-toothed) margins, and long leafstalks. The leaves are green with occasional touches of purple on the underside. 1000 seeds weigh about . File:Perilla frutescens var. frutescens' flower.jpg|Flowers File:Perilla frutescens' raceme.jpg|Raceme File:Perilla frutescens var. frutescens' foliage.jpg|Leaves File:Ripe deulkkae (Perilla frutescens).jpg|Ripe plants (autumn) File:Deulkkae (Perilla frutescens) seeds.jpg|Seeds ==Taxonomy==

Etymology Along with other plants in the genus Perilla, the plant is commonly called "perilla". It is also referred to as 'Korean perilla,' due to its extensive cultivation in Korea and use in Korean cuisine. In the United States, the plant is known by many names, such as perilla mint, beefsteak plant, purple perilla, Chinese basil, wild basil, blueweed, Joseph's coat, wild coleus, and rattlesnake weed. • P. frutescens (var. frutescens) – called Korean perilla or deulkkae. • P. frutescens var. crispa – also called shiso or tía tô. • P. frutescens var. hirtella – also called lemon perilla. The genome of a dark-leaved domesticated variety has been sequenced in 2022. == Distribution and habitat ==

The plant is native to: Bangladesh; India especially, Eastern and Western Himalayas, and Northeast India; Nepal; Myanmar; China especially, South Central China, and Southeast China; Thailand; Laos; Vietnam; Java; Taiwan; Japan; Korea; and Russia, especially, Primorsky Krai; and Khabarovsk Krai. It was introduced to other parts of Asia, namely Inner Mongolia, Cambodia, and parts of Europe such as Germany, Romania, Ukraine and South European Russia. In addition, it was also introduced in several states of the United States and the Ontario province of Canada. After years of spreading in the United States, P. frutescens has been designated as a weed. == Cultivation ==

History The plant was introduced to the Korean peninsula before the Unified Silla era, when it started to be widely cultivated. In its natural state, the yield of perilla leaves and seeds is not high. If the stem is cut about above ground level in summer, a new stalk grows, and it produces more fruit. Leaves can be harvested from the stem cut off in the summer, as well as from the new stalk and its branches, throughout summer and autumn. The seeds are harvested in autumn when the fruits are ripe. To collect perilla seeds, the whole plant is harvested, and the seeds are beaten out of the plant before being spread for sun-drying. == Toxicity ==

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. == Nutritional value ==

Perilla seeds are rich in dietary fiber and dietary minerals such as calcium, iron, niacin, protein, and thiamine. Perilla leaves are also rich in vitamins A, C and riboflavin. == Uses ==

Chemical composition Various perilla varieties are used for traditional medicine in Southeast Asia. Other compounds include perillaldehyde, limonene, linalool, beta-caryophyllene, menthol, and alpha-pinene. Culinary China In Manchu cuisine, perilla leaves are used to make efen, ("steamed bun"). The perilla buns are made with glutinous sorghum or glutinous rice flour dough filled with red bean paste and wrapped with perilla leaves. Japan Although in most of Japan the milder aroma of P. frutescens var. crispa ("shiso") has traditionally been preferred over the stronger-scented P. frutescens var. frutescens ("egoma"), a local preparation in Fukushima Prefecture called jūnen mochi (Shingorou) consists of half-pounded non-glutinous rice patties skewered and coated with jūnen miso, a paste made from roasted and ground seeds of P. frutescens var. frutescens (egoma), then roasted over charcoal. In the Tōhoku regions of northeastern Japan, it was believed to add "ten years (jūnen)" to a person's lifespan. Oil pressed from the seeds was historically used in lamps. The warlord Saitō Dōsan (1494–1556) was said to have been originally a seller of egoma seed oil. Korea In Korean cuisine, perilla leaves () are widely used as a herb and a vegetable. Perilla can be used fresh as a ssam vegetable, fresh or blanched as a namul vegetable, or pickled in soy sauce or soybean paste to make pickle or kimchi. Deulkkae, the perilla seeds, are either toasted and ground into powder, or toasted and pressed to make perilla oil. Toasted deulkkae powder is used as a spice and a condiment for soup, seasoned vegetable dishes, noodle dishes, kimchi, and fishcake. It is also used as a coating or topping for desserts: Yeot and several rice cake varieties can be coated with toasted perilla powder. Perilla oil made from toasted perilla seeds is used as a cooking oil and as a condiment. In Korean-style western food, perilla leaves are sometimes used to substitute basil, and the seed powder and oil is used in salad dressings as well as in dipping sauces. A Michelin-starred restaurant in Seoul serves nutty vanilla ice cream whose ingredient is perilla oil. Korean cuisine-Ssam-01.jpg|Perilla leaves as a wrap vegetable Kkaennip deulgireum bokkeum.jpg|Stir-fried in perilla oil Kkaennipjeon (perilla).jpg|Pan-fried perilla leaves 깻잎부각.jpg|Deep-fried perilla leaves Kkaennip-jangajji 2.jpg|Pickled perilla leaves Kkaennip-kimchi.jpg|Perilla leaf kimchi Deulkkae (perilla).jpg|Perilla seeds Chueotang chopi (Zanthoxylum piperitum) deulkkae (Perilla frutescens) buchu (Allium tuberosum).jpg|loach soup served with Zanthoxylum piperitum and perilla seed powder Deulkkae-gamja-ongsimi.jpg|Potato dumpling soup boiled with perilla powder Korean cuisine-Namul-03.jpg|Sweet potato stems seasoned with perilla powder File:Korean granita.jpg|Perilla granita Nepal In Nepal, perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a savoury dip/side dish or chutney. == See also ==