Perilla

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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.


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This article is about the plant genus and its human use. For the spider genus see Perilla (spider).
Perilla
Green Shiso
Green Shiso
Plant Info
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Lamiales
Family: Lamiaceae
Genus: Perilla
L.

Perilla is a genus of 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.

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).


China

Perilla (Template:Zh-tsp) is traditionally used in Chinese medicine and has been shown to stimulate interferon activity and thus, the body's immune system.

Korea

Korean perilla leaves prepared for kimchi

The plant's Korean name is deulkkae or tŭlkkae ([[Hangul|Template:Lang]]). The same word is also used when referring to its seed, which has many uses in Korean cuisine, just as the leaves (kkaennip, [[Hangul|Template:Lang]]) 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|Template:Lang]]) 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|Template:Lang]]). 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.

Japan

The Japanese name for perilla is Template:Nihongo. The Japanese call the green type Template:Nihongo, aoba ("green leaf"), ōba (corruption of aoba, often written as Template:Lang, "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 Template:Nihongo 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.

Shiso plant with forming leaves, stem and leaf detail

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 Template:Lang, derived from the characters (Template:Lang) whose standard pronunciation in Vietnamese is Template:Lang. It is usually eaten as a garnish in rice vermicelli dishes called Template:Lang and a number of stews and simmered dishes.

Indonesia

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.

Chemistry

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 terpenes such as limonene, caryophyllene, and farnesene are common as well.

Of the known chemotypes 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.

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.

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, printing ink, lacquers, and for protective waterproof coatings on cloth. Perilla oil can also be used for fuel.

The oxime of perillaldehyde (perillartin) is used as an artificial sweetener in Japan as it is about 2000 times sweeter than sucrose.

References

Template:Herbs & spices

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