Perilla frutescens

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 Korean, the name kkae (깨) refers to both the plant and the seed of sesame and perilla.[7] Sesame is called chamkkae (참깨; literally "true kkae"), while perilla is called deulkkae (들깨; literally "wild kkae"). Because of this, deulkkae is sometimes mistranslated as "wild sesame". It is called egoma (荏胡麻) in Japanese, and, in Chinese, the plant is called zĭsū (紫苏) or sūzǐ (苏子).

The leaves are called "perilla", "perilla leaves", or "Korean perilla leaves" in English, and kkaennip (깻잎; literally "leaf of kkae") in Korean. The leaves are called sūyè (苏叶) or sūzǐyè (苏子叶) in Chinese.

In the US, where the plant has become a weed, 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.[6]

Perilla frutescens has three known varieties.[8]

• 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.

Perilla frutescens (L.) Britton from the Japanese Seikei Zusetsu agricultural encyclopedia

Perilla is an annual plant growing 60–90 centimetres (24–35 in) tall, with hairy square stalks.[9]

The leaves are opposite, 7–12 centimetres (2.8–4.7 in) long and 5–8 centimetres (2.0–3.1 in) 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.[9]

The flowers bloom on racemes at the end of branches and the main stalk in late summer. The calyx, 3–4 millimetres (0.12–0.16 in) long, consist of upper three sepals and the hairy lower two. The corolla is 4–5 millimetres (0.16–0.20 in) long with its lower lip longer than the upper. Two of the four stamens are long.[9]

The fruit is a schizocarp, 2 millimetres (0.079 in) in diameter, and with reticulate pattern on the outside.[9] Perilla seeds can be soft or hard, being white, grey, brown, and dark brown in colour and globular in shape.[10][11] 1000 seeds weigh about 4 grams (0.14 oz).[11] Perilla seeds contain about 38-45% lipid.[12][13][14]

• 
  flowers
• 
  raceme
• 
  leaves
• 
  ripe plants (autumn)
• 
  seeds

The plant was introduced into Korea before the Unified Silla era, when it started to be widely cultivated.[4]

In its natural state, the yield of perilla leaves and seeds is not high. If the stem is cut about 5 centimetres (2.0 in) 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 beat out of the plant, before being spread for sun drying.

Various perilla varieties are used for traditional medicine in Southeast Asia.[5]

Characteristic aroma-active phytochemicals in perilla leaves include hydrocarbons, alcohols, aldehydes, furans, and ketones, particularly perilla ketone, egoma ketone, and isoegoma ketone.[5][2] Other compounds include perillaldehyde, limonene, linalool, beta-caryophyllene, menthol, and alpha-pinene.[5] The crispa variety is differentiated by leaf and stem colors, which vary from green to red to purple, indicating the presence of anthocyanins.[5][6]

Although perilla is widely cultivated as an edible plant for humans, it is toxic to cattle and other ruminants, as well as horses.[5] In grazing cattle, plant ketones cause acute respiratory distress syndrome,[5] also called "panting disease".[6]

Perilla seeds are rich in dietary fiber and dietary minerals such as calcium, iron, niacin, protein, and thiamine.[15] Perilla leaves are also rich in vitamins A, C and riboflavin.[15]

Having a distinctive nutty aroma and taste, the oil pressed from the toasted perilla seeds is used as a flavor enhancer, condiment, and a cooking oil in Korean cuisine. The press cake remaining after pressing perilla oil can be used as natural fertilizer or animal feed.[18]

• Shiso (Perilla frutescens var. crispa)
• Sesame (Sesamum indicum)