A half-hardy annual with broadly ovate, deeply-veined leaves, reddish stems and small spikes of white flowers in summer. There are both green and purple-leaved forms.
History and traditions
In China, perilla has been a medicinal herb for centuries and it has long been cultivated in the East, from India to Japan, as a culinary herb and for its many economic uses. The leaves produce a sweet volatile oil, the seeds a pressed oil, which is used in similar ways to linseed oil. It has recently become increasingly popular in the West for its culinary uses and as an ornamental garden plant.
Growth
Grows best in deep, rich, moist but well-drained soil, in sun or partial shade. Propagated by seed sown in spring, after frosts in cool temperate regions. Pinch out tips to encourage and maintain bushy plants.
Parts used
Leaves fresh for culinary use, dried for medicinal infusions and decoctions; seeds dried for decoctions; volatile oil from leaves; pressed oil from seeds.
Uses
Medicinal
Used in Chinese herbal medicine for colds and chest infections, nausea, stomach upsets and allergic reactions.
Culinary
Leaves and seeds are a popular ingredient in Japanese cookery and add color and an unusual spicy flavor to salads, seafood and stir-fry dishes.
General
Volatile oil is added to commercial food, confectionery and dental products; oil from seeds is used to waterproof paper for umbrellas, in paints and printing inks.
