Perilla Plant Roots and Stems:
an In-depth Look

The perilla plant, also known as perilla frutescens, is an herbaceous annual plant that is native to East Asia. It is widely grown for its culinary and medicinal uses. While the leaves of the perilla plant are often the most sought-after part, the roots and stems of this plant also have their own unique properties and benefits. In this article, we will take an in-depth look at the roots and stems of the perilla plant.

The Roots of Perilla Plant

The roots of the perilla plant are typically shallow and fibrous. They spread out horizontally rather than growing deep into the ground. These roots help anchor the plant in the soil and absorb water and nutrients from the surrounding environment.

In traditional medicine, perilla root has been used for its various therapeutic properties. It is believed to have anti-inflammatory, antimicrobial, and antioxidant effects. Some studies have shown that perilla root extract may help reduce inflammation and alleviate symptoms associated with certain conditions such as arthritis and allergies.

Apart from its medicinal uses, perilla root can also be consumed as a food. In Korean cuisine, for example, it is often pickled or used in soups and stews. The root has a slightly spicy and earthy flavor that adds depth to dishes.

The Stems of Perilla Plant

The stems of the perilla plant are erect and square-shaped, with a distinct purple coloration. They are covered with fine hairs, giving them a fuzzy texture. The stems play a crucial role in supporting the leaves and flowers of the plant.

Like the leaves, perilla stems are edible and have been used in various culinary preparations. In Japanese cuisine, for instance, they are often used as a garnish or added to salads for their unique flavor and texture. The stems have a crisp and slightly minty taste that adds a refreshing element to dishes.

In addition to their culinary uses, perilla stems have also been used in traditional medicine. They are believed to have antipyretic (fever-reducing) and analgesic (pain-relieving) properties. Some studies have shown that perilla stem extract may help reduce fever and alleviate headaches and muscle pain.

Harvesting and Preparing Perilla Roots and Stems

When it comes to harvesting perilla roots and stems, timing is crucial. The roots can be harvested after the plant has reached maturity, which is usually around 8-10 weeks after planting. To harvest the roots, gently loosen the soil around the base of the plant and carefully pull them out.

To prepare the roots for consumption, wash them thoroughly to remove any dirt or debris. They can be used fresh or dried for later use. Fresh perilla roots can be pickled, boiled, or added to soups and stews. Dried roots can be ground into a powder and used as a seasoning or herbal tea.

As for the perilla stems, they can be harvested throughout the growing season. Simply cut the stems close to the base of the plant using clean scissors or pruning shears. Wash the stems well and remove any leaves or flowers attached to them.

Perilla stems can be used fresh in salads, stir-fries, or as a garnish. They can also be blanched or lightly sautéed to soften their texture. If you prefer a crispier texture, you can pickle the stems using vinegar and spices.

Conclusion

While the leaves of the perilla plant are often the star of the show, it’s important not to overlook the potential benefits and culinary uses of its roots and stems. From their medicinal properties to their unique flavors, both parts of the plant offer something special.

Whether you’re looking to explore alternative herbal remedies or simply want to add a new flavor dimension to your dishes, consider incorporating perilla roots and stems into your culinary repertoire. With their rich history and versatile nature, they are sure to delight your taste buds and provide you with potential health benefits.