Perilla

Perilla is a herb of the mint family, Lamiaceae. Though known to several cultures by different names, the disparate varieties are now classified under the single species Perilla frutescens. The plant overall resembles the stinging nettle, though the leaves are somewhat rounder.

Korean cuisine uses green leaves of the deulkkae (P. frutescens var. frutescens). It also uses the perilla seeds, a source of perilla oil rich in ALA omega-3 fatty acids.

Japanese cuisine uses the leaves, flowers, fruits, and seeds of shiso (P. frutescens var. crispa) as a condiment or spice.

Manipuri Cuisine uses the grounded roasted seed in a salad locally known as 'Singju'.

In temperate climates, the plant is self-sowing, but the seeds are not viable after long storage, and germination rates are low after a year.

Perilla frutescens has been widely naturalized in parts of the United States and Canada, from Texas and Florida north to Connecticut and into Ontario, and west to Nebraska. It can be weedy or invasive in some of these regions.

The weedy types have often lost the characteristic shiso fragrance and are not suited for eating (cf. perilla ketone). Also, the red leaves are not ordinarily served raw.

The pronounced flavor and aroma of shiso derives from perillaldehyde, but this substance is lacking in the "wild sesame" and "sesame leaf" variety. Other aromatic essential oils present are limonene,caryophyllene, and farnesene.

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