Perilla (Perilla frutescens), also known as shiso in Japan, zisu in China, and tia to in Vietnam, is an annual herbaceous plant from the mint family (Lamiaceae). Native to Asia, it thrives in China, Japan, South Korea, and Vietnam. This plant has gained recognition for its medicinal properties and culinary versatility, making it a staple in both traditional medicine and modern kitchens.
Perilla fructescens
Botanical Information and Uses
Perilla is highly diverse, with various morphological forms and colors, ranging from green to deep purple. Thanks to its aesthetic appeal, it is also grown in ornamental gardens. Rich in essential oils, Perilla leaves emit a strong, distinctive aroma. Every part of the plant—leaves, stems, and seeds—holds value and is widely used in herbal medicine and cuisine.
Historical Use in Traditional Medicine
The medicinal properties of Perilla date back centuries, with early references found in Chinese medical literature. Around 500 AD, Perilla was mentioned in classical texts like Ming Yi Bie Lu (Supplementary Records of Famous Physicians), where it was called “su” and classified as a plant that promotes circulation and calms the body. During the Song dynasty (960–1279 AD), healers used Perilla to treat ailments such as coughs, allergies, colds, fevers, and headaches.
In Chinese pharmacopoeia, different parts of Perilla are classified as Folium Perillae (leaves), Caulis Perillae (stems), and Fructus Perillae (seeds). These components serve as medicinal raw materials in both modern and traditional Chinese medicine, addressing conditions such as asthma, digestive disorders, anxiety, and nasal congestion.
Culinary Uses
Due to its pungent flavor, Perilla plays a significant role in Asian cuisine. It is widely incorporated into Japanese, Korean, and Chinese dishes, where it is known as shiso (Japan), zisu (China), or tia to (Vietnam). The leaves are frequently added to salads, soups, sushi, and stir-fries, serving as both a seasoning and a garnish. Additionally, Perilla seed oil, known for its rich aroma, enhances various Asian dishes and serves as a flavorful cooking oil.
Traditional Marinated Perilla Leaf Side Dish
A popular Korean recipe, marinated Perilla leaves are served as a flavorful side dish.
Ingredients:
- 20 Perilla leaves
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 1 clove finely grated garlic
- 1 teaspoon honey
Preparation:
- Mix soy sauce, sesame oil, sesame seeds, garlic, and honey.
- Place the Perilla leaves in a small container and pour the marinade over them.
- Let marinate for at least 30 minutes to allow the leaves to absorb the flavors.
- Serve as a side dish with meat or rice dishes.
Medicinal Properties
Perilla boasts a wide range of medicinal benefits, thanks to its biologically active compounds, including flavonoids, polyphenols, and essential oils. This potent herb is traditionally used to treat ailments such as asthma, depression, anxiety, tumors, allergies, colds, fever, headaches, and digestive disorders.
Key Health Benefits:
- Anti-inflammatory: Helps reduce inflammation, making it beneficial for respiratory tract conditions.
- Anti-allergic: Perilla helps alleviate allergic reactions by modulating histamine responses.
- Immune-boosting: Stimulates the body’s resistance, often used for the prevention of colds and flu.
Contraindications:
Perilla should be avoided by individuals prone to excessive sweating, external dampness disorders, or heat-related illnesses.
Dosage:
The recommended dosage is 3–9 grams per day.
Additional Uses and Energetic Properties
Sometimes referred to as “Japanese sweet basil,” Perilla is commonly used in traditional Japanese cuisine as a healthy seasoning known as shiso.
Eating fresh Perilla leaves is particularly effective in reducing toxicity from shellfish and fish consumption. It is also used alongside citrus peels and cardamom seeds to alleviate morning sickness and prevent miscarriage.
Perilla Tea for Cough and Cold Symptoms
Traditionally used in China and Japan, Perilla tea soothes respiratory issues and cold symptoms.
Ingredients:
- 1 tablespoon dried Perilla leaves
- 1 cup boiling water
- Honey (to taste)
Preparation:
- Pour boiling water over the dried Perilla leaves and steep for 5–10 minutes.
- Strain the tea and add honey if desired.
- Drink 1 cup 2–3 times a day.
Energetic Properties in Hermetic Philosophy and Alchemy
According to Hermetic philosophy and alchemy, Perilla emits warm and dry energy, promoting circulation, toning the body, and calming the nervous system. This herb is associated with the principles of the Sun and Mercury, meaning it supports energy flow, clears the respiratory system, and fosters both mental and physical balance. Some Hermetic practitioners even use Perilla leaf essence or oil in meditation and purification rituals.
Conclusion
Perilla (Perilla frutescens) is a remarkable plant with significant medicinal, culinary, and cultural value. While it has long been a staple in Asia, its popularity is steadily growing in Europe due to its powerful health benefits and culinary versatility. Easy to cultivate, this herb is an excellent addition to gardens, allowing individuals to enjoy its many uses year-round.
Sources:
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