Herb of the Day: Perilla by Doyle

[Dept of PMM Artists & things]

 was researching this plant because in grows in abundance in Eastern and Central USA, it is very common in my area.  It turns out is has a lot of medicinal and food uses.

Scientic Name:
Perilla Frutescens

Family: Lamiaceae (lay-mee-AY-see-ee)
Genus: Perilla (per-IL-uh)
Species: frutescens (froo-TESS-enz)

Common Names:
English
Beefsteak Plant, common perilla, purple perilla, purple  mint, shiso,
Chinese basil, wild basil, blueweed, Joseph's coat, wild coleus,
and rattlesnake weed.
Bengali: ban tulsi
Chinese: tzu ssu, yeh-ssu, chi-ssu, hung-sha-yao, ts'ao-t'ou, tsu-shih ts'ao,
Hindi: bhanjira
Japanese: shiso, egoma, shisonoha (red leaved form), umeboshi (plum pickled with perilla)
Korean: kkaennip namul

Classification and Description:
Perilla mint is a member of the Lamiaceae or mint family. About 200 genera and 3200 species make up the mint plant family. Perilla mint is an erect, herbaceous annual that can grow to heights of 2 feet. It is native to East Asia. The cotyledons are longer than they are broad, with the broadest portion near the tip. The leaves are simple, opposite and can be purple or green tinged with purple, making it an attractive plant. Leaves have coarsely serrated (toothed) leaf margins pointed toward
the tip and can be up to 5 inches wide and 7 inches long.  Leaves are egg-shaped, with the largest part nearest the base. The stems of perilla mint are square in cross section, erect, hairy, somewhat branched and green or purple.  Many small, white to purplish-white flowers with a ring of hairs in the throat are clustered in the terminals of these plants. Reproduction is by seed. Perilla mint has a shallow taproot and fibrous roots.

Area:
This plant is native to East Asia,  Perilla Frutescens has been widely naturalized in the United States and part of Canada, from Texas and Florida north to Connecticut and into Ontario, and west to Nebraska. 

Uses:

Food:
In Japan and Korea the large leaves are used whole or shredded as a garnish.  Young Flowers are used to flavor pickles in Japan and Taiwan and seeds are used in Korea, India, and Nepal.  In Vietnam the leaves are used as a garnish for rice noodle dishes and in stewed and simmered dishes.  It is also eat it with sashimi, julianned in salad, spaghetti and meat and fish dishes.  It was also used a pizza topping in place of basil.

Perilla seed can be cooked with meals, roasted, crushed to intensify its taste and /or mixed with sesame and salt.

It is fried in oil with garlic or ginger in a wok and eaten as a dish with meals.

In Nepal and parts of India, it is called silam.  Its seeds are ground with chili and tomatoes to make a savoury dip/side dish.

Medicinal:
It is used in Oriental medicine and has been shown to stimulate interferon activity and thus, the body's immune system.  It is used to ease the symptoms on the common cold.  It is used as an anti-asthmatic, antibacterial, antidote, antimicrobial, antipyretic, antiseptic, antispasmodic, antitussive, aromatic, carminative, diaphoretic, emollient, expectorant, pectoral, restorative, stomachic and tonic.

The plant constituents confirm these uses in alternative medicine and ongoing studies have revealed that this plant is useful in curing many cancers as well as various other diseases and disorders. It is a pungent, aromatic, warming herb.  An infusion of the plant is useful in the treatment of asthma, colds, cough and lung afflictions, influenza prevention, nausea, vomiting, abdominal pain, constipation, food poisoning and allergic reactions (especially from seafood), and to restore health and balance.  The stems are a tradidional chenese remedy for morning ssickness and restless fetus in pregnancy, though some say the herb should be avoided by pregnant women.

Recipe:
"Medicinal" tea:  To 1/4 cup dry herb add 1 pint of boiling water, allow to steep 10 to 15 minutes.  Drink throughout the day for colds, flu, sore throat, and congestion.  Also can be boiled and the steam inhaled to clear the sinuses. 

The crushed plant also makes an effective insecticide.

Magick / Folklore:

Asian folklore:
In Asia, centuries ago, ceremonies were conducted before harvesting the plant, it was considered to be alive and was held as sacred, sent by God as food and medicine to treat all ailments of man.  Disrespect for the plant meant death, anyone caught stepping on the plant would himself be trampled to death.

Notes:
This plant is poisonous to cattle, horses and other ruminant animals and is considered a weed in North America.

Perilla oil is obtained by pressing the seeds of perilla, which contain 35 to 45 percent oil.  In pats of Asia, perilla oil is used as an edible oil that is valued more for its medicinal benefit than its flavor.  Perilla oil is a very rich source of the omega-3 fatty acid alpha-linolenic acid.  As a drying oil similar to tung oil or linseed oil, perilla oil has been used for paints, varnishes, linoleum, printing ink, lacquers, and for protective waterproof coatings on cloth.  Perilla oil can also be used for fuel.

Sources:
http://en.wikipedia.org/wiki/Perilla

http://www.utextension.utk.edu/publications/wfiles/W135.pdf

http://www.altnature.com/gallery/perilla.htm

http://davesgarden.com/guides/pf/go/276/