Plant Perilla frutescens

Spice:

Korean Perilla

Botanical Name:

Perilla frutescens

Botany:

N/A

Cultivation:

The plant was introduced to the Korean peninsula before the Unified Silla era, when it started to be widely cultivated. In its natural state, the yield of perilla leaves and seeds is not high. If the stem is cut about 5 cm (2 in) above ground level in summer, a new stalk grows, and it produces more fruit. Leaves can be harvested from the stem cut off in the summer, as well as from the new stalk and its branches, throughout summer and autumn. The seeds are harvested in autumn when the fruits are ripe. To collect perilla seeds, the whole plant is harvested, and the seeds are beat out of the plant, before being spread for sun drying.

Wikipedia URL:

https://en.wikipedia.org/wiki/Perilla_frutescens