Genus Perilla refers to a group of plant species belonging to the family Lamiaceae (mint family), which are commonly known as perilla plants or shiso in Japanese. Perilla is an annual herb that is native to East Asia, including China, Japan, and Korea, where it has been cultivated and used for centuries for its culinary, medicinal, and ornamental purposes.
These plants are characterized by their upright growth habit, reaching heights of up to 3 feet (1 meter). They have square stems, opposite leaves that are usually serrated, and small, tubular flowers that are arranged in compact clusters called inflorescences. The flowers can vary in color, ranging from white to pink or purple, and appear in late summer or early autumn.
The leaves of genus Perilla are the most commonly utilized part of the plant. They are rich in essential oils and possess a characteristic aroma and flavor, often described as a combination of mint, basil, and anise. Perilla leaves are commonly used as a culinary herb in various cuisines throughout East Asia, adding a unique taste to dishes such as sushi, soups, stir-fries, and salads.
Aside from its culinary uses, Perilla also has medicinal applications. The leaves are believed to possess anti-inflammatory, antioxidant, and antimicrobial properties, and have been used in traditional medicine to treat a variety of ailments such as allergies, asthma, digestive disorders, and skin conditions.
In addition, some Perilla species are cultivated for their ornamental value, with attractive foliage that comes in different colors, including green, purple, and variegated varieties. These plants are often grown in gardens, parks, and as potted plants to enhance the aesthetic appeal of various landscapes.
