Shrub perilla belongs to the family of plants Lamiaceae and contains a lot of useful substances for human health. For example, in terms of the content of carotene, the culture boldly competes with carrots. The height of this plant is about 60 centimeters, the color of its stems and leaves can be of three types – red, pink-purple and green. There are two kinds of plants in nature. Basil perilla is an excellent source of essential oil, while nanjing or lettuce is used as a spice in cooking. To decorate ready-made dishes, a red-leaved look is often used, which looks unusually beautiful on a plate.
Growing perilla
In Japan, it is customary to decorate many gardens with a railing. The plant is strongly branched, it has large wrinkled and dryish leaves. Japanese culture selection is also common in Europe. The most productive varieties are akashiso and aoshioso. Of the Russian varieties of perilla, the most used is the dewdrop, which perfectly adapts to the cold climate and very quickly produces high-quality fruits. Breeders are constantly breeding new varieties of this wonderful plant.
Growing perilla requires good tillage. The plant loves loose and fertilized soils. The seeds of the culture do not germinate quickly, therefore, on an industrial scale, it is bred using seedlings. To do this, the seeds are soaked for several days before planting in pots, and after that they are already rooted. This process can be done no earlier than April-May, otherwise the perilla will not germinate. After 2 full leaves of the plant grow in a pot, it can be safely transferred to the ground. All bushes are seated at a distance of about 25 centimeters from each other so that the seedlings can develop freely.
As soon as the culture begins to bloom, it must be harvested. At a height of 10 centimeters from the soil surface, the perilla is cut off, after which the rest of the plant is able to produce another crop. The average crop yield is up to 5 kilograms per 1 square meter.
Fresh perilla will keep in the refrigerator for about a week. It is not recommended to use polyethylene for these purposes, since such storage will contribute to leaf rotting. Fresh herbs are best preserved in glass, tightly covered with a lid.
If it is necessary to keep the plant for the whole winter, it can be preserved.
Culinary use of the plant
Juicy and delicate greens of this plant has many shades of tastes and aromas. A light pepper note on the palate is combined with aromas of lemon and anise. Perilla can be used in dishes, both fresh and pickled, salted or dried.
For sauces and all kinds of drinks, it is better to use pickled herbs, but as a spice for meat or stewed vegetables, dry leaf powder is better suited. The spice is produced from green-leaved varieties of perilla. Red-leaved varieties are used in various preparations and marinades. The plant gives not only an unforgettable taste to pickles, but also a rich color. For example, when pickling stakhis, you can use red perilla, as is often done in Japan. The tubers of the plant, thanks to the red-leaved culture, become pinkish and acquire an unusual taste and aroma.
medicinal properties
The seeds and beautiful large leaves of perilla contain a large percentage of essential oils used to treat and prevent many diseases. From these parts of the plant, decoctions are brewed with analgesic, antiseptic and sedative effects. A decoction of perilla is effective for bronchitis, coughs of any origin, colds, it can be used as a diuretic or diaphoretic.
But the most beneficial for health is perilla oil, obtained by cold pressing from the seeds of the plant. The oil contains 64% linoleic acid, which is one of the most useful unsaturated acids for the functioning of the human body. In addition, this oil contains alpha-linoleic and oleic acids, and omega-3 acids in it are twice as much as in fish oil. The leaves and seeds of perilla contain protein, carbohydrates, vitamins B and C, calcium, iron, magnesium and potassium, as well as the already mentioned carotene in a huge concentration (about 9%).
The use of oil for the prevention and treatment of many diseases leads to a decrease in cholesterol levels in the blood, treats skin diseases, lowers blood pressure in hypertension, relieves inflammation in the joints and has a calming effect. Tannins, glycosides, terpenes, flavonoids and phenolic compounds in the product have antioxidant, anti-inflammatory and antiviral properties. Western European homeopathy widely uses the plant as an excellent regulator of digestive processes. The rosmarinic acid present in the oil has sunscreen properties, prevents the penetration of free radicals into the skin, stabilizes cell membranes, and has protective properties against oncological diseases.
In Asian cosmetology and perfumery, perilla oil is very popular. It is able to nourish and deeply moisturize the skin, eliminate irritation and itching. Thanks to these properties, creams, scrubs and skin masks, as well as shampoos and hair balms are made on the basis of this ingredient.
Perilla shrub plant is a unique storehouse of vitamins, minerals, trace elements for human beauty and health. The use of this plant makes it easy to avoid many diseases, and in the presence of chronic pathologies, dispense with pharmaceuticals. The effectiveness of oil and infusions from perilla has been confirmed by many medical studies, and the taste of vegetable and meat dishes prepared with its use is noticeably improved and acquires multifaceted shades. That is why if there is an opportunity to buy and use this plant, it is better not to refuse it.