Perilla nankinensis

Perilla fructescens


China: leaves and seeds eaten. The leaves are boiled or eaten fresh or in fish chowders. The leaf is also used as a seasoning similar to mint throughout East Asia. The seeds are boiled to make a porridge. Ethnomedical use – Japan: unspecified part of plant used to remove phlegm. Also used to increase appetite. India (Himalayan region): leaves collected for emergency.

Additional Information

Name Authority:
Chemical composition (leaves): Protein = 3.13%. Fat = 0.84%. Carbohydrate = 4.12%. Ash = 1.12%.; (seeds): Protein = 21.5%. Fat = 43.4%. Carbohydrate = 11.3%. Ash = 4.4%.

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