Taxa and synonyms
The classification of ''Perilla'' is confused, partly because botanists struggled with distinguishing the two distinct cultigens as different species or variations. Until a few decades ago, Perilla frutescens var. crispa, ''P. frutescens'' var. ''crispa'' was regarded as a species in its own right, distinct from Perilla frutescens, ''P. frutescens'', although it was well established that these types readily cross-pollinate. An early example of dividing the two cultigens into different species is found in Jinzō Matsumura, Matsumura's 1884 nomenclature book, where the synonym ''P. arguta'' Benth., Benth. is applied to Perilla frutescens var. crispa, ''P. frutescens'' var. ''crispa'', and the synonym ''P. ocymoides'' Carl Linnaeus, L. was applied to Perilla frutescens, ''P.'' frutescens. The species name ''P. ocymoides'' or ''P. ocimoides'' has historically been used to denote Perilla frutescens var. crispa, ''P. frutescens'' var. ''crispa'', especially by the Japanese, 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. Existing ''Perilla species'': * Perilla frutescens, ''P. frutescens'' – also called Korean perilla or ''deulkkae''; the leaves are called ''kkaennip'' ** Perilla frutescens var. crispa, ''P. f.'' var. ''crispa'' – also called ''shiso'', ''tía tô'', or Japanese basil ** Lemon perilla, ''P. f.'' var. hirtella'' – also called lemon perilla 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. The red or purple leafed variety of Perilla frutescens var. crispa, ''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 Perilla frutescens var. crispa, ''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 Endemism, endemic to Japan are recognized as genetically distinct from the cultivated Perilla frutescens var. crispa, ''P. frutescens'' var. ''crispa'', however, some references treat, e.g., Lemon perilla, ''P. frutescens var. hirtella'' as the same species as the Perilla frutescens var. crispa, ''P. frutescens'' var. ''crispa''.Formerly placed here
* ''P. elata'' = ''Elsholtzia blanda'' * ''P. fruticosa'' = ''Elsholtzia fruticosa'' * ''P. lanceolata'' = ''Mosla scabra'' * ''P. leptostachya'' = ''Elsholtzia stachyodes'' '' * ''P. marathrosma'' = ''Agastache foeniculum'' * ''P. nankinensis'' = ''Plectranthus scutellarioides'' * ''P. polystachya'' = ''Elsholtzia ciliata''Use
Culinary use
Perilla varieties are cultivated and consumed mainly in Korea, Japan, Thailand and Vietnam. ''Perilla frutescens, P. frutescens'' leaves, seeds, and perilla oil, seed oil are used extensively in Korean cuisine, while Perilla frutescens var. crispa, ''P. frutescens'' var. ''crispa'' leaves, seeds, and sprouts are used in Japanese cuisine, Japanese and Vietnamese cuisines.Herbalism
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 huo xiang, Tu Huo Xiang or Patchouli, Guang Huo Xiang to dispel dampness and tonify qi.Notes
References
{{Taxonbar, from=Q7168518 Herbs Medicinal plants Lamiaceae genera Taxa named by Carl Linnaeus Lamiaceae