Perilla
Perilla is a genus of annual herb that is a member of the mint family, Lamiaceae. This plant is native to Southeast Asia and the Indian highlands, and is traditionally grown in the Korean peninsula, Southern China, Japan and India as a crop.
An edible variety, Perilla frutescens has been cultivated for centuries in East Asia for its nutritious leaves and seeds. The plant's essential oils provide a strong flavor that is a staple in certain types of Korean cuisine. The plant is also used in traditional Chinese medicine and has been shown to have anti-inflammatory and anti-allergic properties.
Description[edit | edit source]
Perilla plants are tall, reaching up to 150 cm in height. They have broad, round leaves with pointy ends, and a hairy stem. The flowers are small and white, and the plant produces a fruit which is approximately 2mm in diameter.
Cultivation[edit | edit source]
Perilla is a sun-loving plant that grows well in well-drained soil. It is a hardy plant that can withstand harsh weather conditions, but it thrives in a warm, sunny environment.
Uses[edit | edit source]
Perilla leaves are used in a variety of culinary dishes. They are often used in salads, as a garnish, or cooked as a vegetable. In Korean cuisine, the leaves are used to make a variety of dishes, including kimchi. The seeds are also edible and are used in traditional Korean desserts.
Perilla oil, derived from the seeds, is used for cooking and as a flavor enhancer. The oil is rich in omega-3 fatty acids, which are beneficial for heart health.
In traditional Chinese medicine, perilla is used to treat a variety of conditions. It is believed to help with asthma, nausea, sunstroke, and to stimulate the immune system.
Research[edit | edit source]
Research has shown that perilla has anti-inflammatory and anti-allergic properties. It has been used in the treatment of allergies, asthma, and rheumatoid arthritis. However, more research is needed to fully understand the medicinal benefits of this plant.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
