| Korean perilla | |
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| Perilla growing inGimpo | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Lamiales |
| Family: | Lamiaceae |
| Genus: | Perilla |
| Species: | P. frutescens |
| Binomial name | |
| Perilla frutescens | |
| Synonyms[2] | |
List
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Perilla frutescens, known asdeulkkae (Korean:들깨) orKorean perilla in Korea, asegoma (Japanese:エゴマ) in Japan, and aszisu (Chinese:紫苏) in China, is a species ofPerilla in the mint familyLamiaceae. It is anannual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India as a crop. A variety of this plant,P. frutescens var.crispa known as "shiso", is widely grown in Japan.[3]
An edible plant, perilla is grown in gardens and attracts butterflies. It has a strong mint-like smell. The major volatile compound responsible for this characteristic aroma isperilla ketone, which is present in particularly high amounts in the leaves ofPerilla frutescens described in this article.[4]
In the United States, Perilla frutescens is a weed pest,toxic to cattle after ingestion.[5][6]
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Perilla is an annual plant growing 60–90 cm (24–35 in) tall, withstalks which arehairy andsquare.[7]
Theleaves areopposite, 7–12 cm (3–4+1⁄2 in) long and 5–8 cm (2–3 in) wide, with a broad oval shape, pointy ends,serrated (saw-toothed) margins, and longleafstalks. The leaves aregreen with occasional touches ofpurple on the underside.[7]
Theflowers bloom onracemes at the end ofbranches and the mainstalk in late summer. Thecalyx,3–4 mm (1⁄8–5⁄32 in) long, consist of upper three sepals and the hairy lower two. Thecorolla is4–5 mm (5⁄32–3⁄16 in) long with its lower lip longer than the upper. Two of the fourstamens are long.[7]
The fruit is aschizocarp,2 mm (1⁄16 in) indiameter, and withreticulate pattern on the outside.[7] Perilla seeds can be soft or hard, beingwhite,grey,brown, anddark brown in colour and globular in shape.[8][9] 1000 seeds weigh about4 g (1⁄8 oz).[9]
Perilla seeds contain about 38-45%lipid.[10][11][12]
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Along with other plants in the genusPerilla, the plant is commonly called "perilla". It is also referred to as 'Korean perilla,'[13][14] 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.[6]
Perilla frutescens has three knownvarieties.[15]
The genome of a dark-leaved domesticated variety has been sequenced in 2022.[16]
The plant is native to:Bangladesh;India especially,Eastern andWestern Himalayas, andNortheast India;Nepal;Myanmar; China especially,South Central China, and Southeast China;Thailand;Laos;Vietnam;Java;Taiwan;Japan;Korea; and Russia, especially,Primorsky Krai; andKhabarovsk Krai.[17] It was introduced to other parts of Asia, namelyInner Mongolia,Cambodia, and parts of Europe such asGermany,Romania,Ukraine and South European Russia. In addition, it was also introduced in several states of theUnited States and theOntario province ofCanada.[17] After years of spreading in the United States,P. frutescens has been designated as a weed.[6]
The plant was introduced to the Korean peninsula before theUnified Silla era, when it started to be widely cultivated.[3]
In its natural state, the yield of perilla leaves and seeds is not high. If the stem is cut about 5 cm (2 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 beaten out of the plant before being spread forsun-drying.
Although perilla is widely cultivated as an edible plant for humans, it is toxic to cattle and otherruminants, as well as horses.[5] In grazing cattle, plant ketones causeacute respiratory distress syndrome,[5] also called "panting disease".[6]
Contact dermatitis may occur in people handling the leaves or oil.[5] Consumption of large amounts of seeds has resulted inanaphylaxis.[5]
Perilla seeds are rich indietary fiber anddietary minerals such ascalcium,iron,niacin,protein, andthiamine.[18] Perilla leaves are also rich invitamins A,C andriboflavin.[18]
Various perilla varieties are used fortraditional medicine in Southeast Asia.[5]
Characteristic aroma-activephytochemicals in perilla leaves includehydrocarbons,alcohols,aldehydes,furans, andketones, particularlyperilla ketone,egoma ketone, and isoegoma ketone.[5][13] Otherphytochemicals arealkaloids,terpenoids,quinines,phenylpropanoids,polyphenolics,flavonoids,coumarins,anthocyanins,carotenoids,neolignans, fatty acids,tocopherols, andsitosterols.[19][20] Other compounds includeperillaldehyde,limonene,linalool,beta-caryophyllene,menthol, andalpha-pinene.[5] Thecrispa variety is differentiated by leaf and stem colors, which vary from green to red to purple, indicating the presence ofanthocyanins.[5][6]
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. Thepress cake remaining after pressing perilla oil can be used as natural fertilizer oranimal feed.[21]
InManchu cuisine, perilla leaves are used to makeefen, ("steamed bun").[22] The perilla buns are made withglutinous sorghum orglutinous rice flour dough filled withred bean paste and wrapped with perilla leaves.[22] The dish is related toFood Exhaustion Day, a traditional Manchu holiday celebrated on every 26th day of the 8th month of thelunisolar calendar.
In India, perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a savoury side dish or chutney. InKumaon, the seeds of cultivated perilla are eaten raw, the seed oil is used for cooking purposes, and the oil cake is consumed raw or fed to cattle. The roasted seeds are also ground to prepare a spicy chutney. The seeds and leaves of perilla are also used for flavoring curries in north east India.Manipuri cuisine uses the ground roasted seed in a salad. Its seeds are used in salads and meat dishes by the Khasis and the Assamese, Bodos andNagas are also well aware of its uses. In theAngami language it is calledkenyiě.[23]
Although in most of Japan the milder aroma ofP. frutescens var. crispa ("shiso") has traditionally been preferred over the stronger-scentedP. frutescens var. frutescens ("egoma"), a local preparation inFukushima Prefecture calledjūnenmochi (Shingorou) consists of half-pounded non-glutinous rice patties skewered and coated withjūnenmiso, a paste made from roasted and ground seeds ofP. frutescens var. frutescens (egoma), then roasted over charcoal. In theTōhoku 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 warlordSaitō Dōsan (1494–1556) was said to have been originally a seller ofegoma seed oil.
InKorean cuisine, perilla leaves (Korean:깻잎) are widely used as a herb and a vegetable. Perilla can be used fresh as assam vegetable, fresh or blanched as anamul vegetable, or pickled in soy sauce orsoybean paste to make pickle orkimchi.
Deulkkae, the perilla seeds, are either toasted and ground into powder, or toasted and pressed to makeperilla oil. Toasteddeulkkae 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 fordesserts: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.
InKorean-style western food, perilla leaves are sometimes used to substitutebasil, and the seed powder and oil is used in salad dressings as well as indipping sauces. AMichelin-starred restaurant in Seoul serves nuttyvanilla ice cream whose ingredient is perilla oil.[24]
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In Nepal, perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a savoury dip/side dish or chutney.
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