Common Name: |
Perilla |
Other Names: |
Beefsteak Plant, Shiso, Wild Coleus |
Botanical Name: |
Perilla frutescens |
Genus: |
Perilla |
Family: |
Lamiaceae |
Location: |
Himalayas to Japan; naturalized in parts of N America |
Cultivation: |
Well-drained, moist, fertile soil in sun or partial shade. Pinch out growing tips to encourage bushiness. |
Propagation: |
By seed sown at 13-18°C (55-64°F) in spring. |
Harvest: |
Leaves are cut in summer and used fresh or pickled, or dried for decoctions. Stems are cut when young in summer, or after the plant has gone to seed. Ripe seeds are collected in autumn and dried for decoctions. |
Height: |
60cm-1.2m (2-4ft) |
Width: |
30-60cm (12-24in) |
Variations: |
Var. crispa syn. Var. nankinensis Has deeply cut, crinkled, bronze-purple leaves and pink flowers. Very variable. |
Green syn. Ao Shiso Has bright green, ginger-flavored leaves and an cinamon aroma. Preferred for salads and garnishing. |
Green Cumin Has grren, cumin-flavored leaves and a cinnamon aroma. Used fresh or dried. |
Hojiso Has green, red-backed leaves and compact flower spikes, harvested before flowering when 7cm (3in) long. |
Kkaennip Is a Korean cultivar with large green leaves, to 15cm (6in) long, lacking cinnamon aroma of Japanese varieties. Eaten raw, cooked, or used for wrapping meat before cooking. |
Purple Cumin Is like 'Green Cumin' but with ruffled purple leaves. |
Red syn. Aka Shiso Has strongly flavored red-purple leaves, used to flavor and color pickles. |
|
Hardiness: |
Hardy |
Parts Used: |
Leaves (zi su ye), stems (zi su geng, su gen), seeds (zi su zi, su zi), flower spikes (hojiso), oil. |
Properties: |
A pungent, aromatic, warming herb that relaxes spasms, increases perspiration, and is effective against bacterial infections. It is also laxative, expectorant, and controls coughing. |
Medicinal Uses: |
Internally for colds and chills, coughs, rheumatism, bronchitis, asthma, constipation, nausea, abdominal pain, food poisoning, and allergic reactions, especially from seafood (seeds). Stems are a traditional Chinese remedy for morning sickness. To treat chills, headache, fever, cough, and shortness of breath. |
Typical Dose: |
A typical daily dose of perilla is approximately 10 to 20 gm of oil. |
Possible Side Effects: |
Perilla's side effects include nausea, vomiting, and allergic reactions. |
Drug Interactions: |
Taking perilla with these drugs may increase the drugs effects: |
Beclomethasone, (Beconase, Vanceril) |
Betamethasone, (Celestone, Diprolene) |
Budesonide, (Entocort, Rhinocort) |
Budesonide and Formoterol, (Symbicort) |
Cortisone, (Cortone) |
Deflazacort, (Calcort, Dezacor) |
Dexamethasone, (Decadron, Dexasone) |
Flunisolide, (AeroBid, Nasarel) |
Fluorometholone, (Eflone, Flarex) |
Fluticasone, (Cutivate, Flonase) |
Hydrocortisone, (Anusol-HC, Locoid) |
Loteprednol, (Alrex, Lotemax) |
Medrysone, (HMS Liquifilm) |
Methylprednisolone, (DepoMedrol, Medrol) |
Prednisolone, (Inflamase Forte, Pred Forte) |
Prednisone, (Apo-Prednisone, Deltasone) |
Rimexolone, (Vexol) |
Triamcinolone, (Aristocort, Trinasal) |
|
Culinary Uses: |
Fresh leaves are eaten in salads and used for garnishing or wrapping meats prior to cooking. Pickled leaves are used as a garnish or condiment. Red (purple) leaves are used to color and flavor pickled umeboshi plums, ginger, and Chinese artichokes. Seeds are sprouted for salads or salted as a condiment for Japanese raw fish, bean curd, tempura, and pickles. Immature flower spikes are used raw for garnishin, or fried as a vegetable. |
Economic Uses: |
Oil from foliage is used in sauces, tobacco, candy and dental products. Oil from seeds (yegoma) is used in waterproofing and in the paper, printing, and paint industries. |
Warning: |
Prolonged skin contact with perilla may cause dermatitis. |
Bibliography: |
Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pp 307-308 The Essential Herb-Drug-Vitamin Interaction Guide by Geo. T. Grossberg,MD and Barry Fox,PhD Copyright©2007 Barry Fox,PhD. Pg 367 |