Perilla

Perilla is a genus of annual herbs in the mint family, Lamiaceae, native to mountainous regions of Asia. While the genus technically includes a few wild species, it is overwhelmingly dominated by its single cultivated species, Perilla frutescens, which has a long history of use in culinary and traditional medicine practices across East and Southeast Asia [1]. The plant is known by various common names, with "shiso" referring to the Japanese variety and "perilla" or "beefsteak plant" used more broadly [2]. Morphologically, perilla plants are characterized by their square stems and opposite leaves, typical of the mint family. The leaves are broadly ovate, with serrated edges, and can be either green or a deep reddish-purple, depending on the cultivar. The plant produces small, inconspicuous flowers in terminal spikes. Its flavor is complex and distinct, often described as a combination of mint, basil, and anise or licorice, which makes it a versatile ingredient in the kitchen [3]. The culinary uses of perilla are extensive. The leaves are used fresh as a wrap or garnish, or cooked in soups and stews. In Korean cuisine, perilla leaves (known as kkaennip) are a staple, often used in kimchi or as a wrap for grilled meat. The seeds are pressed to produce a rich, nutty oil that is used for cooking and as a flavoring agent. Beyond its culinary significance, perilla has a prominent place in traditional medicine. The leaves, stems, and seeds are all utilized for their purported health benefits, which are now being explored by modern scientific research [4].