Difference between revisions of "Perilla"

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__NOTOC__{{Plantbox
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| name = ''LATINNAME''  <!--- replace LATINNAME with the actual latin name -->
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| common_names =    <!--- if multiple, list all, if none, leave blank -->
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| growth_habit = ?  <!--- tree, shrub, herbaceous, vine, etc -->
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| high = ?  <!--- 1m (3 ft) -->
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| wide =    <!--- 65cm (25 inches) -->
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| origin = ?  <!--- Mexico, S America, S Europe, garden, etc -->
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| poisonous =    <!--- indicate parts of plants which are known/thought to be poisonous -->
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| lifespan =    <!--- perennial, annual, etc -->
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| exposure = ?  <!--- full sun, part-sun, semi-shade, shade, indoors, bright filtered (you may list more than 1) -->
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| water = ?  <!--- frequent, regular, moderate, drought tolerant, let dry then soak -->
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| features =    <!--- flowers, fragrance, fruit, naturalizes, invasive -->
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| hardiness =    <!--- frost sensitive, hardy, 5°C (40°F), etc -->
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| bloom =    <!--- seasons which the plant blooms, if it is grown for its flowers -->
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| usda_zones = ?  <!--- eg. 8-11 -->
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| sunset_zones =    <!--- eg. 8, 9, 12-24, not available -->
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| color = IndianRed
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| image = green shiso perilla.jpg
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| image_width = 240px    <!--- leave as 240px if horizontal orientation photo, or change to 180px if vertical -->
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| image_caption = Green Shiso
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| regnum = Plantae
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| divisio = Magnoliophyta
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| classis = Magnoliopsida
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| ordo = Lamiales
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| familia = Lamiaceae
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| genus = Perilla
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}}
 
{{Inc|
 
{{Inc|
 
Perilla (said to be a native name in India; by others, a Greek and Latin proper name). Labiatae. Herbs, one of which is sometimes grown for the colored foliage.
 
Perilla (said to be a native name in India; by others, a Greek and Latin proper name). Labiatae. Herbs, one of which is sometimes grown for the colored foliage.
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Perillas need a sunny or at least half-sunny position. They thrive under the treatment given half-hardy annuals. Sow the seeds thinly and cover nearly an inch. Avoid planting too closely; leggy specimens are unattractive, and the plant has a tendency to become weedy. The flowers are inconspicuous and produced in autumn. Before the introduction of the coleus, this plant was much used as an ornamental flower-garden plant, but in our warmer summers it is displaced by the more brilliantly colored and free-growing forms of that plant.
 
Perillas need a sunny or at least half-sunny position. They thrive under the treatment given half-hardy annuals. Sow the seeds thinly and cover nearly an inch. Avoid planting too closely; leggy specimens are unattractive, and the plant has a tendency to become weedy. The flowers are inconspicuous and produced in autumn. Before the introduction of the coleus, this plant was much used as an ornamental flower-garden plant, but in our warmer summers it is displaced by the more brilliantly colored and free-growing forms of that plant.
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{{SCH}}
 
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:''This article is about the plant genus and its human use.  For the spider genus see [[Perilla (spider)]].
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==Cultivation==
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{{Taxobox
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{{edit-cult}}<!--- Type cultivation info below this line, then delete this entire line -->
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| color = lightgreen
 
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| name = Perilla
 
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| image = green shiso perilla.jpg
 
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| image_width = 200px
 
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| image_caption = Green Shiso
 
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| regnum = [[Plant]]ae
 
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| divisio = [[Flowering plant|Magnoliophyta]]
 
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| classis = [[Magnoliopsida]]
 
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| ordo = [[Lamiales]]
 
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| familia = [[Lamiaceae]]
 
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| genus = ''Perilla''
 
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| genus_authority = [[Carolus Linnaeus|L.]]
 
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}}
 
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'''''Perilla'''''  is a genus of [[Annual_plant|annual]] [[herb]] that is a member of the mint family, [[Lamiaceae]]. In mild climates the plant reseeds itself. The most common species is ''Perilla frutescens var. japonica'' or '''shiso''' which is mainly grown in India and [[East Asia]]. There are both green-leafed and purple-leafed varieties which are generally recognized as separate species by botanists. The leaves resemble [[stinging nettle]] leaves, being slightly rounder in shape. It is also widely known as the '''Beefsteak plant'''. In [[North America]], it is increasingly commonly called by its Japanese name, ''shiso'', in addition to being generally referred to as ''perilla''. Its essential oils provide for a strong taste whose intensity might be compared to that of mint or [[fennel]]. It is considered rich in [[minerals]] and [[vitamins]], has anti-inflammatory properties and is thought to help preserve and sterilize other foods. In [[Nepal]] and parts of [[India]], it is called ''silam''. Its seeds are ground with chili and tomatoes to make a savoury dip/side dish.
 
  
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In [[North America]] one of the purple varieties is sometimes known as '''Purple mint''', '''Chinese basil''', or '''Wild coleus''' (although it is not a [[mint]], [[basil]] or [[coleus]]).
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===Propagation===
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{{edit-prop}}<!--- Type propagation info below this line, then delete this entire line -->
  
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===Pests and diseases===
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{{edit-pests}}<!--- Type pest/disease info below this line, then delete this entire line -->
  
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==China==
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==Species==
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Perilla ({{zh-tsp|t=紫蘇|s=紫苏|p=zǐ sū}}) is traditionally used in [[Chinese medicine]] and has been shown to stimulate [[interferon]] activity and thus, the body's [[immune system]].
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<!--  This section should be renamed Cultivars if it appears on a page for a species (rather than genus), or perhaps Varieties if there is a mix of cultivars, species, hybrids, etc    -->
  
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==Korea==
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==Gallery==
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[[Image:Kkk.jpg|right|thumb|Korean perilla leaves prepared for kimchi]]
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{{photo-sources}}<!-- remove this line if there are already 3 or more photos in the gallery  -->
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The plant's Korean name is ''deulkkae'' or ''tŭlkkae'' ([[Hangul|{{lang|ko-Hang|들깨}}]]). The same word is also used when referring to its seed, which has many uses in Korean cuisine, just as the leaves (''kkaennip'', [[Hangul|{{lang|ko-Hang|깻잎}}]]) do. The literal translations of ''deulkkae'' ("wild sesame") and ''kkaennip'' ("sesame leaf") are in spite of perilla's not being closely related to [[sesame]], and Korean cookbooks translated to English sometimes use these translations. Cans of pickled ''kkaennip'' can be found in Korean shops all over the world, with some ground red pepper between every two leaves in the can. The leaves' essential oils provide for their strong taste. Fresh leaves have an aroma reminiscent of apples and mint and are eaten in salad dishes. The flavor is distinct from Japanese perilla, and the leaf appearance is different as well – larger, rounder, flatter, with a less serrate edge and often, a violet coloring on the reverse side. Perilla oil (''deulgireum'', [[Hangul|{{lang|ko-Hang|들기름}}]]) is extracted from the seeds; the cake can be used as animal food. Perilla oil has a rich taste and scent slightly resembling dark [[sesame oil]] (''chamgireum'', [[Hangul|{{lang|ko-Hang|참기름}}]]). Perilla seed can be cooked with meals, roasted, crushed to intensify its taste and/or mixed with sesame and salt. It is also an important ingredient for ''[[bosintang]]''.
 
  
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==Japan==
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<gallery>
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The [[Japanese language|Japanese]] name for perilla is {{nihongo|''shiso''|紫蘇}}. The Japanese call the green type {{nihongo|''aojiso''|青紫蘇}}, ''aoba'' ("green leaf"), ''ōba'' ([[Corruption (grammar)|corruption]] of ''aoba'', often written as {{lang|ja-Hani|大葉}}, "big leaf") or ''aoshiso'' and often eat it with [[sashimi]] (sliced raw fish) or cut into thin strips in salads, spaghetti, and meat and fish dishes. It is also used as a flavorful herb in a variety of dishes, even as a [[pizza]] topping (initially it was used in place of [[basil]]). The purple type is called {{nihongo|''akajiso''|赤紫蘇 "red shiso"}} and is used to make [[umeboshi]] (pickled [[ume]]), or combined with [[ume]] paste in [[sushi]] to make ''umeshiso [[maki]]''. An inflorescence of shiso is called ''hojiso''. Its young leaves and flower buds are used for pickling in Japan and Taiwan.
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Image:Kkk.jpg|Korean perilla leaves prepared for kimchi
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Image:Shiso detail.jpg|Shiso plant with forming leaves, stem and leaf detail
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Image:Upload.png| photo 3
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Image:Upload.png| photo 4
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</gallery>
  
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[[Image:Shiso detail.jpg|left|thumb|Shiso plant with forming leaves, stem and leaf detail]]
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==References==
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*[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963
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==Vietnam==
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<!--- xxxxx *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381  -->
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[[Cuisine of Vietnam|Vietnamese cuisine]] uses a variety similar to the Japanese ''hojiso'' but with greenish bronze on the top face and purple on the opposite face. The leaves are smaller and have a much stronger fragrance than ''hojiso''. In Vietnamese, it is called ''{{lang|vi|tía tô}}'', derived from the characters ({{lang|vi-Hant|紫蘇}}) whose standard pronunciation in Vietnamese is ''{{lang|vi|tử tô}}''. It is usually eaten as a garnish in rice vermicelli dishes called ''{{lang|vi|[[bún]]}}'' and a number of stews and simmered dishes.
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<!--- xxxxx  *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432 -->
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<!--- xxxxx  *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608 -->
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==Indonesia==
 
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In Indonesia, Perilla is known as "Kemangi." The variety is similar to the one used in Thailand. The seeds collected from the flowers are known as "Selasih" and are often added to drinks.
 
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==Chemistry==
 
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The essential oil extracted from the leaves of perilla by steam distillation consists of a variety of chemical compounds, which may vary depending on species. The most abundant, comprising about 50–60% of the oil, is [[perillaldehyde]] which is most responsible for the aroma and taste of perilla. Other [[terpene]]s such as [[limonene]], [[caryophyllene]], and [[farnesene]] are common as well.   
 
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Of the known [[chemotype]]s of perilla, PA (main component: perillaldehyd) is the only one used for culinary purposes. Other chemotypes are PK ([[perilla ketone]]), EK ([[elsholzia ketone]]), PL ([[perillene]]), PP ([[phenylpropanoids]]: [[myristicin]], [[dillapiole]], [[elemicin]]), C ([[citral]]) and a type rich in [[rosefuran]].
 
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Perilla ketone is toxic to some animals. When cattle and horses consume purple mint (of the PK chemotype) while grazing in fields in which it grows, the perilla ketone causes [[pulmonary edema]] leading to a condition sometimes called perilla mint toxicosis.
 
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[[Perilla oil]] is obtained by pressing the seeds of perilla, which contain 35 to 45 percent oil.  In parts of Asia,  perilla oil is used as an edible oil that is valued more for its medicinal benefit than its flavor. Perilla oil is a very rich source of the [[omega-3 fatty acid]] [[alpha-linolenic acid]]. As a [[drying oil]] similar to [[tung oil]] or [[linseed oil]], perilla oil has been used for [[paints]], [[varnishes]], [[linoleum]], [[ink|printing ink]], [[lacquer]]s, and for protective [[Durable Water Repellent|waterproof coatings]] on cloth. Perilla oil can also be used for fuel.
 
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The [[oxime]] of perillaldehyde ([[perillartin]]) is used as an [[artificial sweetener]] in Japan as it is about 2000 times sweeter than [[sucrose]].
 
  
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==References==
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==External links==
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* {{cite book
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*{{wplink}}
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| chapter=Perilla: The Genus Perilla
 
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| title=Medicinal & Aromatic Plants, Industrial Profiles
 
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| author=He-ci Yu
 
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| id=ISBN 90-5702-171-4
 
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}}
 
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* {{cite book
 
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| title=Invasive Plants of Asian Origin Established in the US and Their Natural Enemies
 
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| chapter=Perilla frutescens (Perilla)
 
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| url=http://www.invasive.org/weeds/asian/bischofia.pdf
 
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| pages=129-130
 
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| accessdate=2006-11-17
 
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| author=Hao Zheng, Yun Wu, Jianqing Ding, Denise Binion, Weidong Fu and Richard Reardon
 
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| publisher=USDA Forest Service
 
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| date=September [[2004]]
 
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}}
 
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* {{cite web
 
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| url=http://www.hort.purdue.edu/newcrop/cropfactsheets/perilla.html
 
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| work=Purdue University NewCrop Fact Sheet
 
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| title=Perilla
 
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| author=David Brenner
 
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| date=[[1995]]
 
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| accessdate=2006-11-17
 
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}}
 
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* {{cite web
 
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| url=http://www.uni-graz.at/~katzer/engl/Peri_fru.html
 
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| author=Gernot Katzer
 
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| title=Perilla (Perilla frutescens) L. Britton
 
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| work=Spice Pages
 
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| date=[[September 19]] [[2006]]
 
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| accessdate=2006-11-17
 
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}}
 
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* {{cite web
 
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| url=http://evergreenseeds.stores.yahoo.net/perjapshis.html
 
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| publisher=Evergreen Seeds
 
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| accessdate=2006-11-17
 
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| title=Perilla (Japanese, Vietnamese and Korean Shi-So, Zi Su, Beefsteak)
 
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}} Commercial seed house with pictures of different perilla varieties
 
  
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[[Category:Herbs]]
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{{stub}}
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[[Category:Japanese ingredients]]
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[[Category:Categorize]]
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[[Category:Korean cuisine]]
 
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[[Category:Lamiaceae]]
 
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[[Category:Medicinal plants]]
 
  
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{{Herbs & spices}}
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<!--  in order to add all the proper categories, go to http://www.plants.am/wiki/Plant_Categories and copy/paste the contents of the page here, and then follow the easy instructions!    -->

Latest revision as of 22:45, 6 July 2009


Green Shiso


Plant Characteristics
Origin: ✈ ?
Cultivation
Exposure: ☼ ?"?" is not in the list (sun, part-sun, shade, unknown) of allowed values for the "Exposure" property.
Water: ◍ ?"?" is not in the list (wet, moist, moderate, dry, less when dormant) of allowed values for the "Water" property.
Scientific Names

Lamiaceae >

Perilla >



Read about Perilla in the Standard Cyclopedia of Horticulture 

Perilla (said to be a native name in India; by others, a Greek and Latin proper name). Labiatae. Herbs, one of which is sometimes grown for the colored foliage.

Erect, with opposite lvs. and small fls. in whorls of 2 that are aggregated into axillary and terminal simple or panicled racemes: calyx bell-shaped, 5-toothed, much' enlarged and gibbous in fr.; corolla short-tubed, the tube not exceeding calyx, limb oblique and somewhat unequally 5-lobed; stamens 4, erect and separate; disk represented by a large gland; style 2-parted.—Two or 3 species, Himalaya region to China and Japan. The plant known in gardens as P. nankinensis is distinct by the color of its foliage. The lvs. are a dark wine-purple, with a bronzy luster. These colors are .more or less toned with green, especially in young plants. It is an annual herb, growing about 1 1/2 ft. high. It is considerably used in subtropical beds and for the back of ribbon borders. It is sometimes planted next to a dusty miller or other white-lvd. plants for the sake of contrast. The foliage has an odor suggesting cinnamon. In Japan the perilla is of economic importance for the production of oil.

Perillas need a sunny or at least half-sunny position. They thrive under the treatment given half-hardy annuals. Sow the seeds thinly and cover nearly an inch. Avoid planting too closely; leggy specimens are unattractive, and the plant has a tendency to become weedy. The flowers are inconspicuous and produced in autumn. Before the introduction of the coleus, this plant was much used as an ornamental flower-garden plant, but in our warmer summers it is displaced by the more brilliantly colored and free-growing forms of that plant. CH


The above text is from the Standard Cyclopedia of Horticulture. It may be out of date, but still contains valuable and interesting information which can be incorporated into the remainder of the article. Click on "Collapse" in the header to hide this text.


Cultivation

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Propagation

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Pests and diseases

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Species

Gallery

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  • Korean perilla leaves prepared for kimchi

  • Shiso plant with forming leaves, stem and leaf detail

  • photo 3

  • photo 4

References

External links


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