perilla

Perilla (Perilla frutescens) is a herb in the mint family (Lamiaceae) native to East Asia. It is cultivated for culinary use and can naturalize in warm temperate zones. Common names include perilla, shiso in Japan, and zi su in Chinese contexts. The plant comprises several cultivars with green or purple foliage.

It is an annual or short‑lived perennial with square stems and opposite leaves that are broad and aromatic. Leaves range from bright green to deep purple, and the flavor is described as minty, basil-like, or anise-like. Varieties include green shiso and red shiso.

Culinary uses: Perilla leaves are used fresh in salads, sushi, and garnishes in East Asian cuisines; in Korea they are eaten as wraps or seasoned as banchan. Perilla seeds yield oil used in cooking, and seeds can be roasted or ground for flavor.

Properties and notes: The plant contains essential oils such as perillaldehyde and phenolic compounds like rosmarinic acid. Oils and extracts are studied for anti-inflammatory and antioxidant effects. Traditionally, perilla has been used for digestive or respiratory purposes, though modern evidence varies.

Cultivation and ecology: Grows best in full sun with well‑drained soil, tolerates warm climates, and is usually grown as an annual in temperate regions. It can naturalize in suitable environments; some cultivars may be considered invasive where introduced.