Perilla frutescens

Perilla frutescens, also calleddeulkkae(Korean:들깨) orKorean perilla,is a species ofPerillain the mint familyLamiaceae. It is anannual plantnative to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India as a crop.
An edible plant, perilla is grown in gardens and attracts butterflies. It isaromaticwith a strongmint-likesmell. A variety of this plant,P. frutescensvar.crispaknown as "shiso", is widely grown in Japan. In the United States, perilla is a weed pest,toxicto cattle after ingestion.
The genome of a dark-leaved domesticated variety has been sequenced.
Perilla is an annual plant growing 60–90 cm (24–35 in) tall, withstalkswhich arehairyandsquare.
Theleavesareopposite,7–12 cm (3–4+1⁄2in) long and 5–8 cm (2–3 in) wide, with a broad oval shape, pointy ends,serrated(saw-toothed) margins, and longleafstalks. The leaves aregreenwith occasional touches ofpurpleon the underside.
Theflowersbloom onracemesat the end ofbranchesand the mainstalkin late summer. Thecalyx,3–4 mm (1⁄8–5⁄32in) long, consist of upper three sepals and the hairy lower two. Thecorollais4–5 mm (5⁄32–3⁄16in) long with its lower lip longer than the upper. Two of the fourstamensare long.
The fruit is aschizocarp,2 mm (1⁄16in) indiameter, and withreticulatepattern on the outside.Perilla seeds can be soft or hard, beingwhite,grey,brown, anddark brownin colour and globular in shape.1000 seeds weigh about4 g (1⁄8oz).Perilla seeds contain about 38-45%lipid.
Along with other plants in the genusPerilla, the plant is commonly called "perilla". It is also referred to asKorean perilla, due to its extensive cultivation in Korea and use in Korean cuisine.
In the United States, where the plant has become a weed, the plant is known by many names, such asperilla mint,beefsteak plant,purple perilla,Chinese basil,wild basil,blueweed,Joseph's coat,wild coleusandrattlesnake weed.
Perilla frutescenshas three knownvarieties.
The plant was introduced to the Korean peninsula before theUnified Silla era, when it started to be widely cultivated.
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 beat out of the plant, before being spread forsun drying.
Various perilla varieties are used fortraditional medicinein Southeast Asia.
Characteristic aroma-activephytochemicalsin perilla leaves includehydrocarbons,alcohols,aldehydes,furans, andketones, particularlyperilla ketone,egomaketone, and isoegoma ketone.Other phytochemicals are alkaloids, terpenoids, quinines, phenylpropanoids, polyphenolics, flavonoids, coumarins, anthocyanins, carotenoids, neolignans, fatty acids, tocopherols, and sitosterols.
Other compounds includeperillaldehyde,limonene,linalool,beta-caryophyllene,menthol, andalpha-pinene.Thecrispavariety is differentiated by leaf and stem colors, which vary from green to red to purple, indicating the presence ofanthocyanins.
Although perilla is widely cultivated as an edible plant for humans, it is toxic to cattle and otherruminants, as well as horses.In grazing cattle, plant ketones causeacute respiratory distress syndrome,also called "panting disease".
Contact dermatitismay occur in people handling the leaves or oil.Consumption of large amounts of seeds has resulted inanaphylaxis.
Perilla seeds are rich indietary fiberanddietary mineralssuch ascalcium,iron,niacin,protein, andthiamine.Perilla leaves are also rich invitamins A,Candriboflavin.
InManchu cuisine, perilla leaves are used to makeefen, ("steamed bun").The perilla buns are made withglutinous sorghumorglutinous riceflour dough filled withred bean pasteand wrapped with perilla leaves.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 cuisineuses 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 are also well aware of its uses.
In theTōhokuregions of northeastern Japan, it was believed to add ten years to a person's lifespan. A local preparation inFukushima Prefecture, consists of half-pounded non-glutinous rice patties, which are skewered, smeared withmiso, blended with roasted and groundjūnenseeds, and roasted over charcoal.
Oil pressed from the seeds was historically used to in lamps. The warlordSaitō Dōsan(1494–1556) was said to have been originally a seller ofegomaseed oil.
InKorean cuisine, perilla leaves (Korean:깻잎) are widely used as a herb and a vegetable. Perilla can be used fresh as assamvegetable, fresh or blanched as anamulvegetable, or pickled in soy sauce orsoybean pasteto make pickle orkimchi.
Deulkkae, the perilla seeds, are either toasted and ground into powder, or toasted and pressed to makeperilla oil. Toasteddeulkkaepowder 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:Yeotand several rice cake varieties can be coated with toasted perilla powder.Perilla oilmade 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 creamwhose ingredient is perilla oil.
In Nepal, perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a savoury dip/side dish or chutney.
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 cakeremaining after pressing perilla oil can be used as natural fertilizer oranimal feed.