What Are the Different Types of Perilla Plant

Perilla plants, also known as shiso or beefsteak plant, are a group of aromatic herbs that belong to the mint family, Lamiaceae. They are native to East Asia and have been cultivated for centuries for their culinary and medicinal uses. Perilla plants are known for their unique flavors and vibrant colors, making them popular ingredients in many Asian cuisines. In this article, we will explore the different types of perilla plants and their characteristics.

Green Perilla (Perilla frutescens var. crispa)

Green perilla, also known as Ao-Jiso in Japan and Zisu in China, is the most common variety of perilla plant. It has deeply serrated leaves with a bright green color that can range from light to dark shades. The leaves of green perilla have a distinct minty aroma with hints of cinnamon and citrus.

Green perilla is widely used in Japanese cuisine, particularly in dishes like sushi, tempura, and pickled vegetables. It is also used as a garnish for soups, salads, and noodles. The leaves can be eaten raw or cooked and are known for adding a fresh and aromatic flavor to dishes.

Apart from its culinary uses, green perilla has several health benefits. It is rich in antioxidants and essential oils that help reduce inflammation and boost the immune system. Green perilla also contains high levels of omega-3 fatty acids, which are beneficial for heart health.

Purple Perilla (Perilla frutescens var. crispa f. purpurea)

Purple perilla, also known as Akajiso in Japan and Zi Su Ye in China, is a variety of perilla plant with deep purple leaves. The leaves have a similar shape to green perilla but are distinguished by their vibrant color. Purple perilla has a stronger flavor compared to its green counterpart, with a combination of mint, basil, and anise flavors.

In Japanese cuisine, purple perilla is often used to wrap sushi rolls or as a garnish for sashimi. The leaves are also pickled and used as a condiment. In Korean cuisine, purple perilla leaves are used in dishes like kimchi and stir-fries. They can also be deep-fried and served as a crispy snack.

Purple perilla is known for its antioxidant and anti-inflammatory properties. The rich purple color of the leaves is due to the presence of anthocyanins, which have been associated with various health benefits, including reducing the risk of chronic diseases.

Korean Perilla (Perilla frutescens var. frutescens)

Korean perilla, also known as Kkaennip in Korea, is a variety of perilla plant that has broader and rounder leaves compared to green perilla. The leaves have a unique flavor that is a combination of mint, basil, and licorice. Korean perilla leaves have a slightly rough texture and are often used for wrapping meat or vegetables in Korean barbecue dishes.

Korean perilla leaves are also used in traditional Korean cuisine to make kimchi and pickled vegetables. The leaves can be stir-fried or added to soups and stews for their aromatic flavor. They are also used as a garnish for bibimbap, a popular Korean rice dish.

In addition to its culinary uses, Korean perilla has medicinal properties. It has been used in traditional medicine to treat various ailments such as allergies, asthma, and digestive issues. Korean perilla contains compounds like rosmarinic acid and luteolin, which have antioxidant and antimicrobial properties.

Wild Perilla (Perilla frutescens var. crispa f. viridis)

Wild perilla, also known as Tia To in Vietnam, is a variety of perilla plant that grows in the wild and is commonly found in Southeast Asia. It has serrated leaves with a green color similar to green perilla but with a stronger flavor. Wild perilla leaves have a unique combination of mint, basil, and cinnamon flavors.

In Vietnamese cuisine, wild perilla leaves are used as a wrap for various dishes like spring rolls and grilled meats. The leaves are also added to salads and stir-fries for their aromatic taste. In traditional medicine, wild perilla is believed to have properties that help relieve coughs, colds, and respiratory problems.

Conclusion

Perilla plants offer a diverse range of flavors and colors that enhance the culinary experience in many Asian cuisines. From the fresh and minty green perilla to the vibrant purple perilla, each variety brings its unique characteristics to dishes. Whether used as a wrap, a garnish, or a key ingredient, perilla plants contribute to the rich flavors and vibrant colors of Asian cuisine. So next time you come across a dish with perilla, take a moment to appreciate the different types of this versatile herb and the depth of flavor it adds.