Perilla frutescens var. Perilla species evolved in the Himalayan Mountains, but quickly spread with human help through India, China, Korea, and Japan, and then, around the world. In some locations it is essential to the cuisine, in others it has become toxic to cattle and a noxious weed (it’s “rattlesnake weed” in Arkansas). Feral forms of the plant develop high levels of perilla ketone that can be fatal to ruminants, including bovines and horses. Perilla frutescens/em> has been bred into three cultivars with distinct uses and appearances. Chinese and Korean perilla (P. frutescens frutescens) is cultivated for its sesame-like seed and oil, and for the leaves (called “kkaennip” in Korea), which are important parts of cuisine. In Japan, this mainland crop is referred to as “egome” to differentiate it from the Japanese cultigen, “shiso” (P. frutescens crispa). Shiso is a smaller more refined plant with deeply toothed leaves and higher levels of aromatics, used more as a seasoning, garnish, and colorant (in pickled plums) than as a vegetable. The third cultigen (P. frutescens hirtella) is called lemon perilla, has citrus notes in its fragrance, but is in less common use. Seeds Per Packet: 200 Seeds Per Gram: 260
