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Perilla

Perilla

OTHER NAME(S): Beefsteak Plant, Huile de Graines de Pérille, Huile de Graines de Shiso, Huile de Pérille, Huile de Shiso, Ja-So-Yeop, Japanese Basil, Japanese Melissea, Menthe Pourpre, Perilla Oil, Perilla Seed Oil, Pérille, Pérille de Nankin, Pérille de Nankin Pourpre, Pérille de Nankin Vert, Purple Mint, Purple Perilla, Shiso, Shiso Japonais, Silam, Wild Coleus, Zi Su, Perilla frutescens, Dentidia nankinensis, Ocimum frutescens, Perilla arguta, Perilla nankinensis, Perilla ocymoides, Périlla

Overview

Perilla (Perilla frutescens) is an edible herb native to many countries in Asia. Its leaves and oil are used in cooking and as medicine.

Perilla leaf, seed, and stem are used as three different Chinese medicines. It contains chemicals that might decrease swelling and help reduce the growth of cancer cells. Perilla seed oil is also high in the fatty acid alpha-linolenic acid.

People use perilla for hay fever, asthma, canker sores, dementia, and many other conditions, but there is no good scientific evidence to support these uses.

Don't confuse perilla with other plants with similar common names, including alpha-linolenic acid, coleus, salvia divinorum, English horsemint, Japanese mint, peppermint, spearmint, and wild mint. These are not the same.

References
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