PerillaPerilla frutescens Lamiaceae

Common Names

Perilla, beefsteak plant (En); périlla (Fr); shiso (Jp); perilla (Sp); 紫蘇 (Cn)

Plant DistributionEast, South, and Southeast Asia

Botanical FeaturesAnnual herb, erect, up to 90 cm tall; stems branched, densely hairy, square in cross section; leaves opposite, broadly ovate, up to 12 cm long, more or less acuminate, toothed, long-hairy, especially on veins, green or purple on both sides or purple on underside, long petioled; flowers whorl-like on axillary or apical racemes, pale purple, white; fruit spherical with slightly flattened ends, grayish brown, 1.5 mm in diameter; seeds brown, 2 mm across.

Purple leaf type Inflorescence and flowers

Green leaf type

196

Environmental FactorsLight requirement: full sun, partial sun; photoperiod: short-day; temperature requirement: cool-hot; preferred soil type: loam, sandy loam; optimum soil pH: 6.0-6.5; tolerance: drought; sensitivity: heat, frost.

Production MethodsSystem: home gardening, monocropping; planting material: seeds; planting method: transplanting; irrigation: moderate; priority fertilizer: fertilizer; crop

stmanagement: free standing; planting to 1 harvest: 30 days; harvesting: cutting of leaves every 3-4 days; yield: 200 kg/ha.

Edible PartsYoung leaves are eaten raw with rice or stir-fried in sesame oil as a side dish, mixed in salad, stir-fried, deep-fried, pickled, or used as a wrapping or garnish for meat, fish, tofu, soup, deep-fried (tempura), etc.

Health ValuesBeta-carotene: extremely high; vitamin E: medium; riboflavin: medium; folic acid: high; ascorbic acid: high; calcium: medium; iron: medium; protein: 3.5%. Leaves contain antioxidative phenolic compounds and sitosterol, and luteolin that has anti-inflammatory and antibacterial activities.

balanced

Field production

Seeds

197