# Perilla frutescens

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Species of flowering plant

For another culinary variety of perilla used in a number of Asian cuisines, see [Shiso](/source/Shiso).

Korean perilla Perilla growing in Gimpo Conservation status Least Concern (IUCN 3.1)[1] Scientific classification Kingdom: Plantae Clade: Embryophytes Clade: Tracheophytes Clade: Spermatophytes Clade: Angiosperms Clade: Eudicots Clade: Asterids Order: Lamiales Family: Lamiaceae Genus: Perilla Species: P. frutescens Binomial name Perilla frutescens (L.) Britton Synonyms[2] List Ocimum frutescens L. Perilla frutescens var. typica Makino Perilla ocymoides L. Perilla urticifolia Salisb.

***Perilla frutescens***, known as **deulkkae** ([Korean](/source/Korean_language): 들깨) or **Korean perilla** in Korea, as **egoma** ([Japanese](/source/Japanese_language): エゴマ) in Japan, and as **zisu** ([Chinese](/source/Chinese_language): 紫苏) in China, is a species of *[Perilla](/source/Perilla)* in the mint family [Lamiaceae](/source/Lamiaceae). It is an [annual plant](/source/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](/source/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 is [perilla ketone](/source/Perilla_ketone), which is present in particularly high amounts in the leaves of *Perilla frutescens* described in this article. [4]

In the United States, *Perilla frutescens* is a pest weed, [toxic](/source/Toxicity) to cattle after ingestion.[5][6]

## Description

*Perilla frutescens (L.) Britton* from the Japanese [Seikei Zusetsu](/source/Seikei_Zusetsu) agricultural encyclopedia

Perilla is an annual plant growing 60–90 cm (24–35 in) tall, with [stalks](/source/Plant_stem) which are [hairy](/source/Glabrous) and [square](/source/Square).[7]

The [leaves](/source/Leaf) are [opposite](/source/Phyllotaxis), 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](/source/Serration) (saw-toothed) margins, and long [leafstalks](/source/Petiole_(botany)). The leaves are [green](/source/Green) with occasional touches of [purple](/source/Purple) on the underside.[7]

The [flowers](/source/Flower) bloom on [racemes](/source/Raceme) at the end of [branches](/source/Branch) and the main [stalk](/source/Plant_stem) in late summer. The [calyx](/source/Sepal), 3–4 mm (1⁄8–5⁄32 in) long, consist of upper three sepals and the hairy lower two. The [corolla](/source/Petal) is 4–5 mm (5⁄32–3⁄16 in) long with its lower lip longer than the upper. Two of the four [stamens](/source/Stamen) are long.[7]

The fruit is a [schizocarp](/source/Schizocarp), 2 mm (1⁄16 in) in [diameter](/source/Diameter), and with [reticulate](https://en.wiktionary.org/wiki/reticulate) pattern on the outside.[7] Perilla seeds can be soft or hard, being [white](/source/Shades_of_white), [grey](/source/Shades_of_gray), [brown](/source/Shades_of_brown), and [dark brown](/source/Shades_of_brown) in colour and globular in shape.[8][9] 1000 seeds weigh about 4 g (1⁄8 oz).[9]

Perilla seeds contain about 38-45% [lipid](/source/Lipid).[10][11][12]

		- [Flowers](/source/Flower)

		- [Raceme](/source/Raceme)

		- [Leaves](/source/Leaf)

		- Ripe plants (autumn)

		- [Seeds](/source/Seed)

## Taxonomy

### Etymology

Along with other plants in the genus *[Perilla](/source/Perilla)*, 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]

### Infraspecific taxa

*Perilla frutescens* has three known [varieties](/source/Variety_(botany)).[15]

- *P. frutescens* (var. *frutescens*) – called Korean perilla or *deulkkae*.

- [*P. frutescens* var. *crispa*](/source/Perilla_frutescens_var._crispa) – also called *shiso* or *tía tô*.

- [*P. frutescens* var. *hirtella*](https://en.wikipedia.org/w/index.php?title=Perilla_frutescens_var._hirtella&action=edit&redlink=1) – also called lemon perilla.

The genome of a dark-leaved domesticated variety has been sequenced in 2022.[16]

## Distribution and habitat

The plant is native to: [Bangladesh](/source/Bangladesh); [India](/source/India) especially, [Eastern](/source/Eastern_Himalayas) and [Western Himalayas](/source/Western_Himalayas), and [Northeast India](/source/Northeast_India); [Nepal](/source/Nepal); [Myanmar](/source/Myanmar); China especially, [South Central China](/source/South_Central_China), and Southeast China; [Thailand](/source/Thailand); [Laos](/source/Laos); [Vietnam](/source/Vietnam); [Java](/source/Java); [Taiwan](/source/Taiwan); [Japan](/source/Japan); [Korea](/source/Korea); and Russia, especially, [Primorsky Krai](/source/Primorsky_Krai); and [Khabarovsk Krai](/source/Khabarovsk_Krai).[17] It was introduced to other parts of Asia, namely [Inner Mongolia](/source/Inner_Mongolia), [Cambodia](/source/Cambodia), and parts of Europe such as [Germany](/source/Germany), [Romania](/source/Romania), [Ukraine](/source/Ukraine) and South European Russia. In addition, it was also introduced in several states of the [United States](/source/United_States) and the [Ontario](/source/Ontario) province of [Canada](/source/Canada).[17] After years of spreading in the United States, *P. frutescens* has been designated as a weed.[6]

## Cultivation

### History

The plant was introduced to the Korean peninsula before the [Unified Silla](/source/Unified_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 for [sun-drying](/source/Food_drying).

## Toxicity

Although perilla is widely cultivated as an edible plant for humans, it is toxic to cattle and other [ruminants](/source/Ruminant), as well as horses.[5] In grazing cattle, plant ketones cause [acute respiratory distress syndrome](/source/Acute_respiratory_distress_syndrome),[5] also called "panting disease".[6]

[Contact dermatitis](/source/Contact_dermatitis) may occur in people handling the leaves or oil.[5] Consumption of large amounts of seeds has resulted in [anaphylaxis](/source/Anaphylaxis).[5]

## Nutritional value

Further information: [Perilla oil § Nutrition](/source/Perilla_oil#Nutrition)

Perilla seeds are rich in [dietary fiber](/source/Dietary_fiber) and [dietary minerals](/source/Mineral_(nutrient)) such as [calcium](/source/Calcium), [iron](/source/Iron), [niacin](/source/Niacin_(substance)), [protein](/source/Protein), and [thiamine](/source/Thiamine).[18] Perilla leaves are also rich in [vitamins A](/source/Vitamin_A), [C](/source/Vitamin_C) and [riboflavin](/source/Riboflavin).[18]

## Uses

### Chemical composition

Various perilla varieties are used for [traditional medicine](/source/Traditional_medicine) in Southeast Asia.[5]

Characteristic aroma-active [phytochemicals](/source/Phytochemical) in perilla leaves include [hydrocarbons](/source/Hydrocarbon), [alcohols](/source/Alcohol_(chemistry)), [aldehydes](/source/Aldehyde), [furans](/source/Furan), and [ketones](/source/Ketone), particularly [perilla ketone](/source/Perilla_ketone), [egoma](/source/Egoma) ketone, and isoegoma ketone.[5][13] Other [phytochemicals](/source/Phytochemicals) are [alkaloids](/source/Alkaloids), [terpenoids](/source/Terpenoids), [quinines](/source/Quinines), [phenylpropanoids](/source/Phenylpropanoids), [polyphenolics](/source/Polyphenolics), [flavonoids](/source/Flavonoids), [coumarins](/source/Coumarins), [anthocyanins](/source/Anthocyanins), [carotenoids](/source/Carotenoids), [neolignans](/source/Neolignans), fatty acids, [tocopherols](/source/Tocopherols), and [sitosterols](/source/Sitosterols).[19][20] Other compounds include [perillaldehyde](/source/Perillaldehyde), [limonene](/source/Limonene), [linalool](/source/Linalool), [beta-caryophyllene](/source/Beta-caryophyllene), [menthol](/source/Menthol), and [alpha-pinene](/source/Alpha-pinene).[5] The *crispa* variety is differentiated by leaf and stem colors, which vary from green to red to purple, indicating the presence of [anthocyanins](/source/Anthocyanin).[5][6]

### Seed oil

Main article: [Perilla oil](/source/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](/source/Press_cake) remaining after pressing perilla oil can be used as natural fertilizer or [animal feed](/source/Animal_feed).[21]

### Culinary

#### China

In [Manchu cuisine](/source/Manchu_cuisine), perilla leaves are used to make *efen*, ("steamed bun").[22] The perilla buns are made with [glutinous sorghum](/source/Glutinous_sorghum) or [glutinous rice](/source/Glutinous_rice) flour dough filled with [red bean paste](/source/Red_bean_paste) and wrapped with perilla leaves.[22] The dish is related to [Food Exhaustion Day](/source/Manchu_people#Traditional_holidays), a traditional Manchu holiday celebrated on every 26th day of the 8th month of the [lunisolar calendar](/source/Chinese_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](/source/Kumaon_division), 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](/source/Cuisine_of_Manipur) 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 [Nagas](/source/Naga_people) are also well aware of its uses. In the [Angami language](/source/Angami_language) it is called *kenyiě.*[23]

#### Japan

Although in most of Japan the milder aroma of *P. frutescens var. crispa* ("[shiso](/source/Shiso)") has traditionally been preferred over the stronger-scented *P. frutescens var. frutescens* ("egoma"), a local preparation in [Fukushima Prefecture](/source/Fukushima_Prefecture) called *jūnen [mochi](/source/Mochi)* ([Shingorou](https://ja.wikipedia.org/wiki/%E3%81%97%E3%82%93%E3%81%94%E3%82%8D%E3%81%86)) consists of half-pounded non-glutinous rice patties skewered and coated with *jūnen [miso](/source/Miso)*, a paste made from roasted and ground seeds of *P. frutescens var. frutescens* (egoma), then roasted over charcoal. In the [Tōhoku](/source/T%C5%8Dhoku) 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](/source/Sait%C5%8D_D%C5%8Dsan) (1494–1556) was said to have been originally a seller of *egoma* seed oil.

#### Korea

In [Korean cuisine](/source/Korean_cuisine), perilla leaves ([Korean](/source/Korean_language): 깻잎) are widely used as a herb and a vegetable. Perilla can be used fresh as a [ssam](/source/Ssam) vegetable, fresh or blanched as a [namul](/source/Namul) vegetable, or pickled in soy sauce or [soybean paste](/source/Doenjang) to make pickle or [kimchi](/source/Kimchi).

*Deulkkae*, the perilla seeds, are either toasted and ground into powder, or toasted and pressed to make [perilla oil](/source/Perilla_oil). Toasted *deulkkae* powder is used as a spice and a condiment for soup, seasoned vegetable dishes, noodle dishes, [kimchi](/source/Kimchi), and fishcake. It is also used as a coating or topping for [desserts](/source/Dessert): *[Yeot](/source/Yeot)* and several rice cake varieties can be coated with toasted perilla powder. [Perilla oil](/source/Perilla_oil) made from toasted perilla seeds is used as a cooking oil and as a condiment.

In [Korean-style western food](/source/Fusion_cuisine), perilla leaves are sometimes used to substitute [basil](/source/Basil), and the seed powder and oil is used in salad dressings as well as in [dipping sauces](/source/Dipping_sauce). A [Michelin](/source/Michelin_Guide)-starred restaurant in Seoul serves nutty [vanilla ice cream](/source/Vanilla_ice_cream) whose ingredient is perilla oil.[24]

		- Perilla leaves as a wrap vegetable

		- Stir-fried in perilla oil

		- Pan-fried perilla leaves

		- Deep-fried perilla leaves

		- Pickled perilla leaves

		- Perilla leaf kimchi

		- Perilla seeds

		- [loach soup](/source/Chueo-tang) served with *[Zanthoxylum piperitum](/source/Zanthoxylum_piperitum)* and perilla seed powder

		- Potato dumpling soup boiled with perilla powder

		- Sweet potato stems seasoned with perilla powder

		- Perilla *[granita](/source/Granita)*

#### 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](/source/Shiso)* (*Perilla frutescens* var. *crispa*)

- *[Sesame](/source/Sesame)* (*Sesamum indicum*)

Wikimedia Commons has media related to [Perilla frutescens](https://commons.wikimedia.org/wiki/Category:Perilla_frutescens).

[Wikispecies](/source/Wikispecies) has information related to ***[Perilla frutescens](https://species.wikimedia.org/wiki/Perilla_frutescens)***.

## References

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1. **[^](#cite_ref-20)** Zhou, Peina; Yin, Mengjiao; Dai, Shilin; Bao, Ke; Song, Chenglin; Liu, Chanchan; Wu, Qinan (18 June 2021). ["Multi-omics analysis of the bioactive constituents biosynthesis of glandular trichome in Perilla frutescens"](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8214284). *BMC Plant Biology*. **21** (1): 277. [Bibcode](/source/Bibcode_(identifier)):[2021BMCPB..21..277Z](https://ui.adsabs.harvard.edu/abs/2021BMCPB..21..277Z). [doi](/source/Doi_(identifier)):[10.1186/s12870-021-03069-4](https://doi.org/10.1186%2Fs12870-021-03069-4). [ISSN](/source/ISSN_(identifier)) [1471-2229](https://search.worldcat.org/issn/1471-2229). [PMC](/source/PMC_(identifier)) [8214284](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8214284). [PMID](/source/PMID_(identifier)) [34144672](https://pubmed.ncbi.nlm.nih.gov/34144672).

1. **[^](#cite_ref-SKLD2_21-0)** ["deulkkaenmuk" 들깻묵](https://web.archive.org/web/20170823071704/http://stdweb2.korean.go.kr/search/View.jsp?idx=94058). *[Standard Korean Language Dictionary](/source/Standard_Korean_Language_Dictionary)* (in Korean). [National Institute of Korean Language](/source/National_Institute_of_Korean_Language). Archived from [the original](http://stdweb2.korean.go.kr/search/View.jsp?idx=94058) on 23 August 2017. Retrieved 6 December 2016.

1. ^ [***a***](#cite_ref-dbmanzu_22-0) [***b***](#cite_ref-dbmanzu_22-1) 东北满族在线 (18 July 2008). ["图说满洲饽饽——苏子叶（粘耗子）制作过程 (图)"](http://www.boxun.com/news/gb/misc/2008/07/200807180626.shtml). *[Boxun](/source/Boxun)* (in Chinese). Retrieved 5 May 2017.

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1. **[^](#cite_ref-Gaji_24-0)** [요리사는 예술을 내놓고 식객은 충격에 휩싸인다](https://web.archive.org/web/20180903150938/http://premium.mk.co.kr/view.php?no=16929). *[Maeil Business Newspaper](/source/Maeil_Business_Newspaper)* (in Korean). 30 November 2016. Archived from [the original](http://premium.mk.co.kr/view.php?no=16929) on 3 September 2018. Retrieved 5 December 2016.

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Taxon identifiers Perilla frutescens Wikidata: Q1076038 Wikispecies: Perilla frutescens AoFP: 1658 APA: 2435 CoL: 76TV9 Ecocrop: 8452 EoL: 579366 EPPO: PRJFR EUNIS: 174337 FNA: 200019964 FoC: 200019964 GBIF: 5341394 GRIN: 27364 iNaturalist: 119136 IPA: 3413 IPNI: 190343-2 IRMNG: 10715554 ITIS: 32634 IUCN: 149445472 MichiganFlora: 1578 MoBotPF: 281498 NatureServe: 2.151611 NBN: NBNSYS0200002825 NCBI: 151328 Observation.org: 125823 Open Tree of Life: 295678 PFI: 4658 Plant List: kew-150299 PLANTS: PEFR4 POWO: urn:lsid:ipni.org:names:190343-2 TaiCOL: t0058716 Tropicos: 17601586 VASCAN: 6430 WisFlora: 8387 WFO: wfo-0000267281 Ocimum frutescens Wikidata: Q21977641 GBIF: 3897599 GRIN: 25482 IPNI: 290245-2 POWO: urn:lsid:ipni.org:names:290245-2 Tropicos: 17606890

Authority control databases: National Japan

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Adapted from the Wikipedia article [Perilla frutescens](https://en.wikipedia.org/wiki/Perilla_frutescens) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Perilla_frutescens?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.