Perilla
Perilla
Perilla (/pəˈrɪlə/) is a genus of annual herb that is a member of the mint family, Lamiaceae. In mild climates, the plant reseeds itself. There are both green-leafed and purple-leafed varieties, which are generally recognized as separate species by botanists. The leaves of the plant are consumed in several Asian countries.
Etymology
The term "Perilla" is derived from the Latin word 'pera', which means 'bag'. This is in reference to the shape of the plant's seed pods.
Pronunciation
The word is pronounced as /pəˈrɪlə/.
Related Terms
- Lamiaceae: The mint family, which Perilla is a part of.
- Annual plant: A plant that completes its life cycle, from germination to the production of seeds, within one year, and then dies.
- Herb: A plant used for flavoring, food, medicine, or perfume.
- Seed pod: The part of a plant where seeds are formed.
See Also
- Perilla frutescens: A species of Perilla which is used widely in traditional Asian cooking.
- Perilla oil: An edible vegetable oil derived from perilla seeds. Having a distinct nutty aroma and taste, the oil pressed from the toasted perilla seeds is used as a flavor enhancer, condiment, and cooking oil in Korean cuisine.
- Perilla ketone: A natural and highly toxic ketone, which is found in perilla plants.
External links
- Medical encyclopedia article on Perilla
- Wikipedia's article - Perilla
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