Perilla 483
In Japan the following varieties have been recognized (Yu, 1997) for cultivation:
P. frutescens var. japonica (Hara)
P. frutescens var. citriodora (Ohwi)
P. frutescens var. crispa f. discolor
P. frutescens var. crispa f. hirtella
P. frutescens var. crispa f. atropurpurea
P. frutescens var. acuta f. crispidiscolor
P. frutescens var. oleifera.
Possibly much natural crossing and introgression might have taken place that led to
many varieties and forms. The taxonomy of Perilla becomes confusing due to the
presence of intergrading populations of interspecific and intraspecific hybrids. Recently
genetic diversity analysis has been attempted using molecular taxonomic tools (Lee
et al., 2002). Yu et al. (1997) have compiled the various aspects of Perilla and its
uses in medicine.
29.1.1 Botanical notes
Perilla is an annual, short-day plant growing about 1.5 m, resembling Coleus and
basil in its general appearance. The stem is purple, square, leaves opposite, oval, 4–
12 cm long and 2.5–10 cm wide; margin serrated, petiole about 2–7 cm long. Leaves
are pubescent, gland-dotted and aromatic. Inflorescence is a terminal raceme, 6–20
cm long; flower purple or white; flowering in June–August. Fruit is a greyish brown
nutlet containing 1–4 seeds, seeds small, ovoid, and greyish brown to blackish brown,
having a mild pungent taste. Seeds contain 38–45% fixed oil.
Cultivated varieties and types
Perilla plants are broadly classified as green and purple varieties, the latter is grown
more commonly. From the usage point of view there are bud Perilla (Mejiso), leaf
Perilla (Hajiso), head Perilla (Hojiso) and seed Perilla (Shiso-no-mi). Bud Perilla is
used as spice together with raw fish. Head Perilla, with seeds partially set, is used to
spice dried fish and shrimp. Mature seed is used as spice in processed foods, while
leaf is used with a variety of dishes (Tanaka et al., 1997). The commonly cultivated
types are the following:
P. frutescens var. acuta (‘Aka Shiso’ in Japanese).
Leaves purple, flowers pale purple.
Va r. acuta f. crispidiscolor (‘Katamen Shiso’ in Japanese).
Leaves are green above, purple striped beneath, strongly fragrant, mainly used as
Mejiso and Hajiso.
Va r. crispa f. atropurpurea (‘Aka Chirimen Shiso’ in Japanese).
Stem reddish purple, leaves light purple below and dark purple above, flower pale
purple. Used mainly as Mejiso and Hajiso.
‘Wase Chirimen Shiso’: Dwarf type of the above variety, fast growing, used asMejiso.
Va r. crispa (‘Ao Chirimen Shiso’ in Japanese).
Leaves green on both sides, flower white. Used for all purpose (as Mejiso, Hajiso,
Hojiso and Shisonomi)
Chemovars and their genetics
Several chemically distinct varieties (chemovars) exist in Perilla. Ito (1970), Koezuko
et al. (1984) and Nishizawa et al. (1990) classified Perilla based on the predominant