The classification ofPerilla is confused, partly because botanists struggled with distinguishing the two distinctcultigens as different species or variations.[1][5] Until a few decades ago,P. frutescens var.crispa was regarded as a species in its own right, distinct fromP. frutescens, although it was well established that these types readily cross-pollinate.[6] An early example of dividing the two cultigens into different species is found inMatsumura's 1884 nomenclature book, where the synonymP. argutaBenth. is applied toP. frutescens var.crispa, and the synonymP. ocymoidesL. was applied toP. frutescens.[7][8][9][10] The species nameP. ocymoides orP. ocimoides has historically been used to denoteP. frutescens var.crispa, especially by the Japanese,[a][6] therefore it should not be considered an interchangeable synonym for either cultigen. Recent genetic research confirms that the cultigens are of a common gene pool, corroborating thetaxonomists' claim for consolidating the two crops into one species.[11]
ExistingPerilla species:
P. frutescens – also called Korean perilla ordeulkkae; the leaves are calledkkaennip
PossiblePerilla species with insufficient description and without known herbarium specimens include:
P. cavalerieiH.Lév.
P. heteromorphaCarrière
P. setoyensisG.Honda
The past legacies and subsequent reclassification of taxa has led to confusion of nomenclature.[14][5] The red or purple leafed variety ofP. frutescens var.crispa had been dubbedP. nankinensis,[5] and this label was used throughout the 19th century in the West following the introduction of the species forornamental planting. Whether green-leafed or red-leafed, theperillaldehyde factor that characterizes the uniqueP. frutescens var.crispa fragrance may turn out to be present or absent in the individual or population, and this is not differentiable from outward appearance alone. Chemical studies classify the genus into differentchemotypes, depending on the essential oils they contain. Three wild species that areendemic to Japan are recognized as genetically distinct from the cultivatedP. frutescens var.crispa,[11] however, some references treat, e.g.,P. frutescens var.hirtella as the same species as theP. frutescens var.crispa.[10]
Perilla is one of the 50 fundamental herbs inTraditional Chinese Medicine. It is called "zi su" (紫苏/紫蘇), and is used to disperse wind-cold, bloating, and stomach and lung problems. It is sometimes paired with Tu Huo Xiang or Guang Huo Xiang to dispel dampness and tonifyqi.
^Pangtey, Y. P. S.; Rawal, R. S. (1994).High altitudes of the Himalaya: Biodiversity, ecology & environment. Nainital, India: Gyanodaya Prakashan. p. 338.
