perilla

The classification of Perilla is confused, partly because botanists struggled with distinguishing the two distinct cultigens as different species or variations.{{Cite book|url=https://books.google.com/books?id=M5A71gsWUskC&pg=PA1|title=Perilla: The Genus Perilla|publisher=CRC Press|year=1997|isbn=9789057021718|editor-last=Yu|editor-first=He-ci|location=London|pages=1–3|editor-last2=Kosuna|editor-first2=Kenichi|editor-last3=Haga|editor-first3=Megumi}} Until a few decades ago, P. frutescens var. crispa was regarded as a species in its own right, distinct from P. frutescens, although it was well established that these types readily cross-pollinate.{{Cite book|title=Sekai dai-hyakka jiten|title-link=Heibonsha World Encyclopedia|publisher=Heibonsha|year=1969|editor-last=Satake|editor-first=Yoshisuke|volume=10|location=Tōkyō|pages=246–207|script-title=ja:世界大百科事典|trans-title=Heibonsha World Encyclopedia|chapter=shiso|script-chapter=ja:しそ|orig-year=1968|editor-last2=Nishi|editor-first2=Sadao|editor-last3=Motoyama|editor-first3=Tekishū}} An early example of dividing the two cultigens into different species is found in Matsumura's 1884 nomenclature book, where the synonym P. arguta Benth. is applied to P. frutescens var. crispa, and the synonym P. ocymoides L. was applied to P. frutescens.{{Cite book|url=https://archive.org/details/b30093077|title=Nippon shokubutsumeii|last=Matsumura|first=Jinzō|publisher=Z.P. Maruya|year=1884|location=Tōkyō|pages=[https://archive.org/details/b30093077/page/136 136]|script-title=ja:日本植物名彙|trans-title=Nomenclature of Japanese plants in Latin, Japanese and Chinese|author-link=Jinzō Matsumura}}{{Cite book|url=https://books.google.com/books?id=C8eRalwPua0C&pg=PA349|title=A Profile of Economic Plants|publisher=Transaction Publishers|year=1987|isbn=9780887381676|editor-last=Roecklein|editor-first=John C.|location=New Brunswick, U.S.A|pages=349|language=en|editor-last2=Leung|editor-first2=PingSun}}{{Cite book|url=https://books.google.com/books?id=9c7LggdxjBcC&pg=PA677|title=Cultivated Vegetables of the World:: A Multilingual Onomasticon|last=Kays|first=S. J.|publisher=Wageningen Academic Publishers|year=2011|isbn=9789086861644|location=Wageningen|pages=180–181, 677–678}}{{Cite book|url=https://books.google.com/books?id=XGXnVRiu3zoC&pg=PA328|title=Hagers Handbuch der Pharmazeutischen Praxis|publisher=Gabler Wissenschaftsverlage|year=1998|isbn=9783540616191|editor-last=Blaschek|editor-first=Wolfgang|edition=3|location=Berlin|pages=328–|language=de|editor-last2=Hänsel|editor-first2=Rudolf|editor-last3=Keller|editor-first3=Konstantin|editor-last4=Reichling|editor-first4=Jürgen|editor-last5=Rimpler|editor-first5=Horst|editor-last6=Schneider|editor-first6=Georg}} The species name P. ocymoides or P. ocimoides has historically been used to denote P. frutescens var. crispa, especially by the Japanese,{{efn|e.g. occurs in Heibonsha 1964 Encyclopedia, though the genus name is misspelt}} therefore it should not be considered an interchangeable synonym for either cultigen. Recent genetic research confirms that the cultigens are of a common gene pool, corroborating the taxonomists' claim for consolidating the two crops into one species.{{Cite book|title=Phytochemistry Research Progress|last=Ito|first=Michiho|publisher=Nova Biomedical Books|year=2008|isbn=9781604562323|editor-last=Matsumoto|editor-first=Takumi|location=New York|pages=13–30|chapter=Studies on Perilla Relating to Its Essential Oil and Taxonomy|chapter-url=https://books.google.com/books?id=l5Mo0M5CqQcC&pg=PA13}}

Existing Perilla species:

• P. frutescens – also called Korean perilla or deulkkae; the leaves are called kkaennip
• P. f. var. crispa – also called shiso, tía tô, or Japanese basil{{cite magazine |last=Mendelson |first=Charlotte |date=29 Jul 2017 |title=The Garden's Tiny Culinary Transformations |url= https://www.newyorker.com/culture/onward-and-upward-in-the-garden/the-gardens-tiny-culinary-transformations|magazine=The New Yorker |access-date=18 Nov 2017 }}
• P. f. var. hirtella – also called lemon perilla{{Cite book|url=https://books.google.com/books?id=jjkAHi2IeOkC&pg=PA278|title=World Spice Plants: Economic Usage, Botany, Taxonomy|last=Seidemann|first=Johannes|publisher=Springer|year=2005|isbn=9783540222798|location=Berlin|pages=278}}

Possible Perilla species with insufficient description and without known herbarium specimens include:

• P. cavaleriei H.Lév.
• P. heteromorpha Carrière
• P. setoyensis G.Honda

The past legacies and subsequent reclassification of taxa has led to confusion of nomenclature.{{Cite book|url=https://www.amazon.com/INDUCTION-FLOWERING-Some-Case-Histories/dp/B00BLR133O|title=The Induction of Flowering: Some Case Histories|last=Zeevaart|first=Jan A. D.|date=1969|publisher=Cornell University Press|isbn=9780333101537|editor-last=Evans|editor-first=L. T.|location=Ithaca, NY|pages=116–155|chapter=Perilla|chapter-url=https://books.google.com/books?id=9rw9AAAAIAAJ}} The red or purple leafed variety of P. frutescens var. crispa had been dubbed P. nankinensis, and this label was used throughout the 19th century in the West following the introduction of the species for ornamental planting. Whether green-leafed or red-leafed, the perillaldehyde factor that characterizes the unique P. frutescens var. crispa fragrance may turn out to be present or absent in the individual or population, and this is not differentiable from outward appearance alone. Chemical studies classify the genus into different chemotypes, depending on the essential oils they contain. Three wild species that are endemic to Japan are recognized as genetically distinct from the cultivated P. frutescens var. crispa, however, some references treat, e.g., P. frutescens var. hirtella as the same species as the P. frutescens var. crispa.

{{multiple image

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| image1 = Korean perilla leaves.jpg

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| caption1 = Kkaennip, the edible leaves of Perilla frutescens (P. frutescens)

| image2 = Green shiso perilla.jpg

| width2 = 1932

| height2 = 1239

| caption2 = Aojiso, the edible leaves of Perilla frutescens var. crispa (P. frutescens var. crispa)

}}

• P. elata {{Au|D.Don.}} = Elsholtzia blanda {{Au|(Benth.) Benth.}}{{Cite book|url=https://books.google.com/books?id=uGhTAAAAYAAJ&pg=PA166|title=Labiatarum Genera et Species|last=Bentham|first=George|publisher=James Ridgway and Sons|year=1836|location=London|pages=166|author-link=George Bentham}}
• P. fruticosa {{Au|D.Don}} = Elsholtzia fruticosa {{Au|(D. Don) Rehder}}{{Cite book|url=http://www.ars-grin.gov/~sbmljw/introd.htm|title=World Economic Plants: A Standard Reference|last1=Wiersema|first1=John H.|last2=León|first2=Blanca|publisher=CRC Press|year=1999|isbn=9780849321191}}
• P. lanceolata {{Au|Benth}} = Mosla scabra {{Au|(Thunb.) C.Y.Wu & H.W.Li}}
• P. leptostachya {{Au|D.Don.}} = Elsholtzia stachyodes {{Au|(Link) Raizada & H.O.Saxena}}{{Cite book|title=High altitudes of the Himalaya: Biodiversity, ecology & environment|last1=Pangtey|first1=Y. P. S.|last2=Rawal|first2=R. S.|publisher=Gyanodaya Prakashan|year=1994|location=Nainital, India|pages=338}}
• P. marathrosma {{Au|Spreng.}} = Agastache foeniculum {{Au|(Pursh) Kuntze}}
• P. nankinensis {{Au|Wender.}} = Plectranthus scutellarioides {{Au|(L.) R.Br.}}
• P. polystachya {{Au|D.Don.}} = Elsholtzia ciliata {{Au|(Thunb.) Hyl.}}

{{further|Deulkkae|Shiso|Perilla oil}}

Perilla varieties are cultivated and consumed mainly in Korea, Japan, Thailand and Vietnam.{{Cite conference|url=http://www.tropentag.de/2016/proceedings/proceedings.pdf|last1=Grbic|first1=Nikolina|last2=Pinker|first2=Ina|last3=Paschko|first3=Kerstin|last4=Böhme|first4=Michael|date=18–21 September 2016|title=The Nutritional Treasure of Leafy Vegetables-Perilla frutescens|editor1-last=Freyer|editor1-first=Bernhard|editor2-last=Tielkes|editor2-first=Eric|book-title=Solidarity in a competing world - fair use of resources|conference=Tropentag 2016 Wien: International Research on Food Security, Natural Resource Management and Rural Development|conference-url=http://www.tropentag.de|location=Göttingen, Germany|publisher=Cuvillier|page=105|isbn=978-3-9801686-7-0|access-date=5 May 2017}} P. frutescens leaves, seeds, and seed oil are used extensively in Korean cuisine, while P. frutescens var. crispa leaves, seeds, and sprouts are used in Japanese and Vietnamese cuisines.{{Cite book|title=New crops|last=Brenner|first=David M.|publisher=John Wiley & Sons|year=1993|isbn=978-0-471-59374-4|editor-last=J.|editor-first=Janick|location=New York|pages=[https://archive.org/details/newcrops0000nati/page/322 322–328]|chapter=Perilla: Botany, Uses and Genetic Resources|editor-last2=Simon|editor-first2=J. E.|chapter-url=https://hort.purdue.edu/newcrop/proceedings1993/V2-322.html|url=https://archive.org/details/newcrops0000nati/page/322}}

Perilla is one of the 50 fundamental herbs in Traditional Chinese Medicine. It is called "zi su" (紫苏/紫蘇), and is used to disperse wind-cold, bloating, and stomach and lung problems. It is sometimes paired with Tu Huo Xiang or Guang Huo Xiang to dispel dampness and tonify qi.

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{{Commons category|Perilla}}

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Category:Herbs

Category:Medicinal plants

Category:Lamiaceae genera

Category:Taxa named by Carl Linnaeus

Category:Lamiaceae