The volatile oil of perilla is used as a flavoring agent, in which perilla aldehyde is the desirable flavoring compound. Perilla alcohol, prepared from perilla aldehyde, is used in fragrances, and has legal food status in the United States. Perilla genotypes with different volatile oil chemistries have been crossed to allow study of the genetic control of biosynthetic pathways. One genotype lacks perilla aldehyde but has perilla ketone. Toxicity Perilla is ordinarily avoided by cattle but has been implicated in cattle poisoning.
Plants are most toxic if cut and dried for hay late in the summer, during seed production.
The best diagnostic characteristics of perilla are the net-patterned testa of the nutlets. Perilla superficially resembles basil and coleus. One reason for perilla's survival in pastures, is that cattle avoid it. It stands 15 cm tall for most of the summer. In August, it blooms and its stem elongates rapidly.