Chinese perilla, also known as Perilla frutescens (chinese name: 紫苏;苏子叶), is a fascinating herb with a rich history and diverse applications. Let’s dive into the world of this aromatic plant and uncover its secrets!
What is Chinese Perilla?
Chinese perilla is an annual herb belonging to the mint family (Lamiaceae). It’s native to East Asia and has been cultivated in China for nearly 2,000 years. You might also hear it called “shiso” in Japanese cuisine or “tía tô” in Vietnamese dishes [1].
There are two main varieties of Chinese perilla:
- Green perilla: Known as “white perilla” in ancient Chinese texts
- Purple perilla: Leaves are purple on both sides or green on top and purple underneath
Fun fact: These two varieties are actually the same plant species with differences arising from cultivation methods. Talk about a plant identity crisis!
A Colorful History
Chinese perilla has quite the backstory. Legend has it that Hua Tuo, a famous physician in ancient China, once saved a group of poisoned people using a purple herb. To remember this life-saving plant, he named it “zi shu” (purple comfort), which later became known as “zi su” (purple perilla) [2].
Culinary Uses: A Global Flavor Adventure
Chinese perilla isn’t just a pretty face – it’s a culinary superstar! Here’s how different cultures put this herb to delicious use [1][3]:
- Japan: Perilla leaves are popular in salads, sashimi, and sauces [4]. They really know how to make this herb shine!
- Southeast Asia: Often used as a rice topping or in dipping sauces. Yum!
- China: Commonly used in cooking seafood dishes. Ever tried perilla-fried snails? It’s a flavor explosion!
- India and Nepal: The seeds are the stars here. They’re dried, roasted, ground, and mixed with salt for a tasty dip.
Traditional Medicine: Nature’s Pharmacy
In traditional Chinese medicine, perilla has been used for centuries. The leaves (su ye), stems (su geng), and fruits (su zi) all have their place in the herbal pharmacopeia.
The Versatile Perilla Seed
Now, here’s something you might not know – perilla seeds are a big deal in Southwestern China! They’re often used as a filling for various traditional foods:
- Guandu baba (a famous local snack)
- Qingming baba (a festival treat)
- Dumplings and sticky rice balls
In some areas, people call these seeds “su zi” or “ying zi”. They’re so popular that they’ve even made their way into the Achang people’s traditional Water-Splashing Festival dishes in Yunnan province.
Industrial Uses: More Than Just a Pretty Herb
Perilla isn’t just about food and medicine. The oil extracted from perilla seeds, known as “su zi you”, has some interesting industrial applications:
- It’s edible (hello, healthy cooking oil!)
- It has preservative properties
- It’s used in various industrial processes
Growing Your Own Perilla
If you’re feeling inspired to grow your own perilla, you’re in luck! This herb is widely cultivated across China, from the north to the south, and even in Taiwan. It’s relatively easy to grow and can add a beautiful touch to your garden or balcony.
So, there you have it – the multifaceted world of Chinese perilla! From ancient medicine to modern cuisine, this herb has certainly made its mark. Next time you come across perilla in a dish or see it at a market, you’ll know there’s more to this plant than meets the eye. Who knew a little herb could pack such a punch?
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