Perilla frutescens

{{Short description|Species of flowering plant}} {{About||another culinary variety of perilla used in a number of Asian cuisines|Shiso}} {{Use dmy dates|date=March 2017}} {{Speciesbox | name = Korean perilla | image = Perilla frutescens var. frutescens.jpg | image_caption = Perilla growing in [[Gimpo]] | status = LC | status_system = IUCN3.1 | status_ref = <ref name=IUCN>{{cite iucn |author=Plummer, J. |year=2020 |title=''Perilla frutescens'' |article-number=e.T149445472A156238197 |doi=10.2305/IUCN.UK.2020-3.RLTS.T149445472A156238197.en |access-date=31 May 2025}}</ref> | genus = Perilla (plant) | species = frutescens | authority = ([[Carl Linnaeus|L.]]) [[Nathaniel Lord Britton|Britton]] | synonyms = {{hidden begin|title = List}} * ''Ocimum frutescens'' L. * ''Perilla frutescens'' var. ''typica'' Makino * ''Perilla ocymoides'' L. * ''Perilla urticifolia'' Salisb. {{hidden end}} | synonyms_ref = <ref>{{Cite web |title=Perilla frutescens (L.) Britton {{!}} Plants of the World Online {{!}} Kew Science |url=http://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:190343-2 |access-date=2023-09-27 |website=Plants of the World Online |language=en}}</ref> }}

'''''Perilla frutescens''''', known as '''deulkkae''' ({{langx|ko|들깨}}) or '''Korean perilla''' in Korea, as '''egoma''' ({{langx|ja|エゴマ}}) in Japan, and as '''zisu''' ({{langx|zh|紫苏}}) in China, is a species of ''[[Perilla]]'' in the mint family [[Lamiaceae]]. It is an [[annual 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.<ref name="Sin">{{Cite web|url=http://premium.britannica.co.kr/bol/topic.asp?article_id=b05d2441a|title=deulkkae|last=신|first=현철|website=[[Encyclopædia Britannica]]|language=ko|script-title=ko:들깨|access-date=30 November 2016}}{{dead link|date=June 2024|bot=medic}}{{cbignore|bot=medic}}</ref>

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 is [[perilla ketone]], which is present in particularly high amounts in the leaves of ''Perilla frutescens'' described in this article. <ref>{{Cite journal |last=Seo |first=Won Ho |title=Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf |journal=Journal of Agricultural and Food Chemistry |year=2009 |volume=57 |issue=24 |pages=11537–11542 |doi=10.1021/jf902669d |pmid=20000853 |bibcode=2009JAFC...5711537S }}</ref>

In the United States, ''Perilla frutescens'' is a pest weed, [[toxicity|toxic]] to cattle after ingestion.<ref name="drugs">{{cite web |date=2018 |title=Perilla |url=https://www.drugs.com/npp/perilla.html |access-date=15 February 2019 |publisher=Drugs.com}}</ref><ref name="W135">{{Cite book |last=Steckel |first=Larry |url=https://extension.tennessee.edu/publications/Documents/W135.pdf |title=Perilla Mint |date=2006 |publisher=University of Tennessee Institute of Agriculture |volume=Extension PB 135 |access-date=21 November 2018 |archive-url=https://web.archive.org/web/20201112015701/https://extension.tennessee.edu/publications/Documents/W135.pdf |archive-date=12 November 2020 }}</ref>

== Description == [[File:Leiden University Library - Seikei Zusetsu vol. 25, page 009 - 青蘇 - Perilla frutescens (L.) Britton, 1804.jpg|thumb|''Perilla frutescens (L.) Britton'' from the Japanese [[Seikei Zusetsu]] agricultural encyclopedia]] Perilla is an annual plant growing {{convert|60|-|90|cm|in|abbr=on}} tall, with [[Plant stem|stalks]] which are [[glabrous|hairy]] and [[square]].<ref name="KNA">{{Cite web|url=http://nature.go.kr/kbi/plant/pilbk/selectPlantPilbkDtl.do?plantPilbkNo=33912|title=deulkkae|website=Korea Biodiversity Information System|publisher=[[Korea National Arboretum]]|language=ko|script-title=ko:들깨|access-date=30 November 2016}}</ref>

The [[Leaf|leaves]] are [[Phyllotaxis|opposite]], {{convert|7|-|12|cm|in|frac=2|abbr=on}} long and {{convert|5|-|8|cm|in|frac=2|abbr=on}} wide, with a broad oval shape, pointy ends, [[Serration|serrated]] (saw-toothed) margins, and long [[Petiole (botany)|leafstalks]]. The leaves are [[green]] with occasional touches of [[purple]] on the underside.<ref name="KNA" />

The [[flower]]s bloom on [[raceme]]s at the end of [[branch]]es and the main [[Plant stem|stalk]] in late summer. The [[Sepal|calyx]], {{convert|3|-|4|mm|in|frac=32|abbr=on}} long, consist of upper three sepals and the hairy lower two. The [[Petal|corolla]] is {{convert|4|-|5|mm|in|frac=32|abbr=on}} long with its lower lip longer than the upper. Two of the four [[stamen]]s are long.<ref name="KNA" />

The fruit is a [[schizocarp]], {{convert|2|mm|in|frac=16|abbr=on}} in [[diameter]], and with [[wikt:reticulate|reticulate]] pattern on the outside.<ref name="KNA" /> Perilla seeds can be soft or hard, being [[Shades of white|white]], [[Shades of gray|grey]], [[Shades of brown|brown]], and [[Shades of brown|dark brown]] in colour and globular in shape.<ref name="Lee">{{Cite journal|last1=Lee|first1=Ju Kyong|last2=Ohnishi|first2=Ohmi|date=2001|title=Geographic Differentiation of Morphological Characters among Perilla Crops and Their Weedy Types in East Asia|url=https://www.jstage.jst.go.jp/article/jsbbs/51/4/51_4_247/_article|journal=Breeding Science|volume=51|issue=4|pages=247–255|doi=10.1270/jsbbs.51.247|bibcode=2001BrSci..51..247L |doi-access=free}}</ref><ref name="Asif">{{Cite journal|last=Asif|first=Mohammad|date=2011|title=Health effects of omega-3,6,9 fatty acids: Perilla frutescens is a good example of plant oils|journal=Oriental Pharmacy & Experimental Medicine|volume=11|issue=1|pages=51–59|doi=10.1007/s13596-011-0002-x|pmid=21909287|pmc=3167467}}</ref> 1000 seeds weigh about {{convert|4|g|oz|frac=16|abbr=on}}.<ref name="Asif" />

Perilla seeds contain about 38-45% [[lipid]].<ref name="Yu">{{Cite book|title=Perilla: The Genus Perilla|last=Shin|first=Hyo-Sun|publisher=[[CRC Press]]|year=1997|isbn=978-90-5702-171-8|editor-last=Yu|editor-first=He-ci|location=London|pages=93|chapter=Lipid Composition and Nutritional and Physiological Roles of Perilla Seed and its Oil|editor-last2=Kosuna|editor-first2=Kenichi|editor-last3=Haga|editor-first3=Megumi|chapter-url=https://books.google.com/books?id=M5A71gsWUskC&pg=PA93}}</ref><ref name="Sonntag">{{Cite journal|last=Sonntag|first=N. O. V.|date=1979|title=Fat splitting|journal=Journal of the American Oil Chemists' Society|volume=56|issue=11|pages=729A–732A|doi=10.1007/BF02667430|s2cid=189772194}}</ref><ref name="Vaughan">{{Cite book|url=https://archive.org/details/structureofutili0000unse|url-access=registration|title=The Structure and Utilization of Oil Seeds|last=Vaughan|first=John G.|publisher=[[Chapman and Hall]]|year=1970|isbn=978-0-412-09790-4|location=London|pages=[https://archive.org/details/structureofutili0000unse/page/120 120]–121}}</ref>

<gallery> File:Perilla frutescens var. frutescens' flower.jpg|[[Flower]]s File:Perilla frutescens' raceme.jpg|[[Raceme]] File:Perilla frutescens var. frutescens' foliage.jpg|[[leaf|Leaves]] File:Ripe deulkkae (Perilla frutescens).jpg|Ripe plants (autumn) File:Deulkkae (Perilla frutescens) seeds.jpg|[[Seed]]s </gallery>

==Taxonomy== === Etymology === Along with other plants in the genus ''[[Perilla]]'', the plant is commonly called "perilla". It is also referred to as 'Korean perilla,'<ref name="Seo">{{Cite journal |last1=Seo |first1=Won Ho |last2=Baek |first2=Hyung Hee |date=2009 |title=Characteristic Aroma-Active Compounds of Korean Perilla (Perilla frutescens Britton) Leaf |journal=[[Journal of Agricultural and Food Chemistry]] |volume=57 |issue=24 |pages=11537–11542 |doi=10.1021/jf902669d |pmid=20000853 |bibcode=2009JAFC...5711537S }}</ref><ref name="Acton">{{Cite book |url=https://books.google.com/books?id=Ssi5xgHtrSoC&pg=PP13 |title=Advances in Lamiaceae Research and Application |publisher=[[ScholarlyEditions]] |year=2012 |isbn=978-1-481-63590-5 |editor-last=Acton |editor-first=Q. Ashton |location=Atlanta, GA}}</ref> 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.<ref name="W135" />

=== Infraspecific taxa === ''Perilla frutescens'' has three known [[variety (botany)|varieties]].<ref name="GRIN">{{GRIN|450233}}</ref> * ''P. frutescens'' (var. ''frutescens'') – called Korean perilla or ''deulkkae''. * [[Perilla frutescens var. crispa|''P. frutescens'' var. ''crispa'']] – also called ''shiso'' or ''tía tô''. * [[Perilla frutescens var. hirtella|''P. frutescens'' var. ''hirtella'']] – also called lemon perilla.

The genome of a dark-leaved domesticated variety has been sequenced in 2022.<ref>{{Cite journal |last1=Tamura |first1=Keita |last2=Sakamoto |first2=Mika |last3=Tanizawa |first3=Yasuhiro |last4=Mochizuki |first4=Takako |last5=Matsushita |first5=Shuji |last6=Kato |first6=Yoshihiro |last7=Ishikawa |first7=Takeshi |last8=Okuhara |first8=Keisuke |last9=Nakamura |first9=Yasukazu |last10=Bono |first10=Hidemasa |date=2022-11-16 |title=A highly contiguous genome assembly of red perilla (''Perilla frutescens'') domesticated in Japan |journal=DNA Research |volume=30 |issue=1 |article-number=dsac044 |doi=10.1093/dnares/dsac044 |issn=1340-2838 |pmc=9835750 |pmid=36383440}}</ref>

== Distribution and habitat == The plant is native to: [[Bangladesh]]; [[India]] especially, [[Eastern Himalayas|Eastern]] and [[Western Himalayas]], and [[Northeast India]]; [[Nepal]]; [[Myanmar]]; China especially, [[South Central China]], and Southeast China; [[Thailand]]; [[Laos]]; [[Vietnam]]; [[Java]]; [[Taiwan]]; [[Japan]]; [[Korea]]; and Russia, especially, [[Primorsky Krai]]; and [[Khabarovsk Krai]].<ref name=":0">{{Cite web |title=Perilla frutescens (L.) Britton {{!}} Plants of the World Online {{!}} Kew Science |url=http://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:190343-2 |access-date=2025-07-11 |website=Plants of the World Online |language=en}}</ref> It was introduced to other parts of Asia, namely [[Inner Mongolia]], [[Cambodia]], and parts of Europe such as [[Germany]], [[Romania]], [[Ukraine]] and South European Russia. In addition, it was also introduced in several states of the [[United States]] and the [[Ontario]] province of [[Canada]].<ref name=":0" /> After years of spreading in the United States, ''P. frutescens'' has been designated as a weed.<ref name="W135" />

== Cultivation ==

=== History === The plant was introduced to the Korean peninsula before the [[Unified Silla]] era, when it started to be widely cultivated.<ref name="Sin" />

In its natural state, the yield of perilla leaves and seeds is not high. If the stem is cut about {{convert|5|cm|in|0|abbr=on}} 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 for [[food drying|sun-drying]].

== Toxicity == Although perilla is widely cultivated as an edible plant for humans, it is toxic to cattle and other [[ruminant]]s, as well as horses.<ref name=drugs/> In grazing cattle, plant ketones cause [[acute respiratory distress syndrome]],<ref name=drugs/> also called "panting disease".<ref name="W135"/>

[[Contact dermatitis]] may occur in people handling the leaves or oil.<ref name=drugs/> Consumption of large amounts of seeds has resulted in [[anaphylaxis]].<ref name=drugs/>

== Nutritional value == {{Further|Perilla oil#Nutrition}} Perilla seeds are rich in [[dietary fiber]] and [[Mineral (nutrient)|dietary minerals]] such as [[calcium]], [[iron]], [[Niacin (substance)|niacin]], [[protein]], and [[thiamine]].<ref name="Duke">{{Cite journal|last1=Duke|first1=Jim|last2=Duke|first2=Peggy|date=1978|title=Tempest in the Teapot: Mints|journal=Quarterly Journal of Crude Drug Research|volume=16|issue=2|pages=71–95|doi=10.3109/13880207809083254}}</ref> Perilla leaves are also rich in [[Vitamin A|vitamins A]], [[Vitamin C|C]] and [[riboflavin]].<ref name="Duke" />

== Uses ==

=== Chemical composition === Various perilla varieties are used for [[traditional medicine]] in Southeast Asia.<ref name="drugs" />

Characteristic aroma-active [[phytochemical]]s in perilla leaves include [[hydrocarbon]]s, [[Alcohol (chemistry)|alcohol]]s, [[aldehyde]]s, [[furan]]s, and [[ketone]]s, particularly [[perilla ketone]], [[egoma]] ketone, and isoegoma ketone.<ref name="drugs" /><ref name="Seo" /> Other [[phytochemicals]] are [[alkaloids]], [[terpenoids]], [[quinines]], [[phenylpropanoids]], [[polyphenolics]], [[flavonoids]], [[coumarins]], [[anthocyanins]], [[carotenoids]], [[neolignans]], fatty acids, [[tocopherols]], and [[sitosterols]].<ref>{{Cite journal |last1=Hou |first1=Tianyu |last2=Netala |first2=Vasudeva Reddy |last3=Zhang |first3=Hongjiao |last4=Xing |first4=Yun |last5=Li |first5=Huizhen |last6=Zhang |first6=Zhijun |date=2022-06-02 |title=Perilla frutescens: A Rich Source of Pharmacological Active Compounds |journal=Molecules |language=en |volume=27 |issue=11 |page=3578 |doi=10.3390/molecules27113578 |issn=1420-3049 |pmc=9182122 |pmid=35684514 |doi-access=free}}</ref><ref>{{Cite journal |last1=Zhou |first1=Peina |last2=Yin |first2=Mengjiao |last3=Dai |first3=Shilin |last4=Bao |first4=Ke |last5=Song |first5=Chenglin |last6=Liu |first6=Chanchan |last7=Wu |first7=Qinan |date=2021-06-18 |title=Multi-omics analysis of the bioactive constituents biosynthesis of glandular trichome in Perilla frutescens |journal=BMC Plant Biology |volume=21 |issue=1 |page=277 |doi=10.1186/s12870-021-03069-4 |issn=1471-2229 |pmc=8214284 |pmid=34144672 |bibcode=2021BMCPB..21..277Z |doi-access=free}}</ref> Other compounds include [[perillaldehyde]], [[limonene]], [[linalool]], [[beta-caryophyllene]], [[menthol]], and [[alpha-pinene]].<ref name="drugs" /> The ''crispa'' variety is differentiated by leaf and stem colors, which vary from green to red to purple, indicating the presence of [[anthocyanin]]s.<ref name="drugs" /><ref name="W135" />

=== Seed oil === {{Main|Perilla oil}} 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]].<ref name="SKLD2">{{Cite web |title=deulkkaenmuk |script-title=ko:들깻묵 |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=94058 |archive-url=https://web.archive.org/web/20170823071704/http://stdweb2.korean.go.kr/search/View.jsp?idx=94058 |archive-date=23 August 2017 |access-date=6 December 2016 |website=[[Standard Korean Language Dictionary]] |publisher=[[National Institute of Korean Language]] |language=ko}}</ref>

=== Culinary ===

==== China ==== In [[Manchu cuisine]], perilla leaves are used to make ''efen'', ("steamed bun").<ref name="dbmanzu">{{Cite news|url=http://www.boxun.com/news/gb/misc/2008/07/200807180626.shtml|title=图说满洲饽饽——苏子叶（粘耗子）制作过程 (图)|last=东北满族在线|date=18 July 2008|work=[[Boxun]]|access-date=5 May 2017|language=zh}}</ref> The perilla buns are made with [[glutinous sorghum]] or [[glutinous rice]] flour dough filled with [[red bean paste]] and wrapped with perilla leaves.<ref name="dbmanzu" /> The dish is related to [[Manchu people#Traditional holidays|Food Exhaustion Day]], a traditional Manchu holiday celebrated on every 26th day of the 8th month of the [[Chinese calendar|lunisolar calendar]].

==== India ==== In India, perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a savoury side dish or chutney. In [[Kumaon division|Kumaon]], 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. [[Cuisine of Manipur|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 and [[Naga people|Nagas]] are also well aware of its uses. In the [[Angami language]] it is called ''kenyiě.''<ref>{{Cite book |last=Liezietsu |first=Vizonyü |title=Daru Nhako (Medicinal plants) |publisher=[[Ura Academy]] |year=2020 |isbn=978-81-904539-5-0 |edition=1st |location=Kohima |pages=80 |language=nj}}</ref>

==== Japan ==== Although in most of Japan the milder aroma of ''P. frutescens var. crispa'' ("[[shiso]]") has traditionally been preferred over the stronger-scented ''P. frutescens var. frutescens'' ("egoma"), a local preparation in [[Fukushima Prefecture]] called ''jūnen [[mochi]]'' ([[:ja:しんごろう|Shingorou]]) consists of half-pounded non-glutinous rice patties skewered and coated with ''jūnen [[miso]]'', a paste made from roasted and ground seeds of ''P. frutescens var. frutescens'' (egoma), then roasted over charcoal. In the [[Tōhoku]] 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 warlord [[Saitō Dōsan]] (1494–1556) was said to have been originally a seller of ''egoma'' seed oil.

==== Korea ==== In [[Korean cuisine]], perilla leaves ({{langx|ko|깻잎}}) are widely used as a herb and a vegetable. Perilla can be used fresh as a [[ssam]] vegetable, fresh or blanched as a [[namul]] vegetable, or pickled in soy sauce or [[doenjang|soybean paste]] to make pickle or [[kimchi]].

''Deulkkae'', the perilla seeds, are either toasted and ground into powder, or toasted and pressed to make [[perilla oil]]. Toasted ''deulkkae'' 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 for [[dessert]]s: ''[[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.

In [[Fusion cuisine|Korean-style western food]], perilla leaves are sometimes used to substitute [[basil]], and the seed powder and oil is used in salad dressings as well as in [[dipping sauce]]s. A [[Michelin Guide|Michelin]]-starred restaurant in Seoul serves nutty [[vanilla ice cream]] whose ingredient is perilla oil.<ref name="Gaji">{{Cite news|url=http://premium.mk.co.kr/view.php?no=16929|script-title=ko:요리사는 예술을 내놓고 식객은 충격에 휩싸인다|date=30 November 2016|access-date=5 December 2016|language=ko|newspaper=[[Maeil Business Newspaper]]|archive-date=3 September 2018|archive-url=https://web.archive.org/web/20180903150938/http://premium.mk.co.kr/view.php?no=16929}}</ref>

<gallery> Korean cuisine-Ssam-01.jpg|Perilla leaves as a wrap vegetable Kkaennip deulgireum bokkeum.jpg|Stir-fried in perilla oil Kkaennipjeon (perilla).jpg|Pan-fried perilla leaves 깻잎부각.jpg|Deep-fried perilla leaves Kkaennip-jangajji 2.jpg|Pickled perilla leaves Kkaennip-kimchi.jpg|Perilla leaf kimchi Deulkkae (perilla).jpg|Perilla seeds Chueotang chopi (Zanthoxylum piperitum) deulkkae (Perilla frutescens) buchu (Allium tuberosum).jpg|[[Chueo-tang|loach soup]] served with ''[[Zanthoxylum piperitum]]'' and perilla seed powder Deulkkae-gamja-ongsimi.jpg|Potato dumpling soup boiled with perilla powder Korean cuisine-Namul-03.jpg|Sweet potato stems seasoned with perilla powder File:Korean granita.jpg|Perilla ''[[granita]]'' </gallery>

==== Nepal ==== In Nepal, perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a savoury dip/side dish or chutney.

== See also == * ''[[Shiso]]'' (''Perilla frutescens'' var. ''crispa'') * ''[[Sesame]]'' (''Sesamum indicum'') {{Commons category|Perilla frutescens}} {{Wikispecies|Perilla frutescens}} == References == {{Reflist}} {{Herbs & spices}}

[[Category:Lamiaceae]] [[Category:Flora of China]] [[Category:Flora of Eastern Asia]] [[Category:Flora of the Indian subcontinent]] [[Category:Flora of Indo-China]] [[Category:Edible nuts and seeds]] [[Category:Herbs]] [[Category:Korean condiments]] [[Category:Korean vegetables]]