beefsteak plant

Perilla is an annual plant growing 60–90 cm (24–35 in) tall, with stalks which are hairy and square. The leaves are opposite, 7–12 cm (3–4+1⁄2 in) long and 5–8 cm (2–3 in) wide, with a broad oval shape, pointy ends, serrated (saw-toothed) margins, and long leafstalks. The leaves are green with occasional touches of purple on the underside. The flowers bloom on racemes at the end of branches and the main stalk in late summer. The calyx, 3–4 mm (1⁄8–5⁄32 in) long, consist of upper three sepals and the hairy lower two. The corolla is 4–5 mm (5⁄32–3⁄16 in) long with its lower lip longer than the upper. Two of the four stamens are long. The fruit is a schizocarp, 2 mm (1⁄16 in) in diameter, and with reticulate pattern on the outside. Perilla seeds can be soft or hard, being white, grey, brown, and dark brown in colour and globular in shape. 1000 seeds weigh about 4 g (1⁄8 oz). Perilla seeds contain about 38-45% lipid.

The plant is native to: Bangladesh; India especially, Eastern and Western Himalayas, and Northeast India; Nepal; Myanmar; China especially, South Central China, and Southeast China; Thailand; Laos; Vietnam; Java; Taiwan; Japan; Korea; and Russia, especially, Primorsky Krai; and Khabarovsk Krai. It was introduced to other parts of Asia, namely Inner Mongolia, Cambodia, and parts of Europe such as Germany, Romania, Ukraine and South European Russia. In addition, it was also introduced in several states of the United States and the Ontario province of Canada. After years of spreading in the United States, P. frutescens has been designated as a weed.

Perilla seeds are rich in dietary fiber and dietary minerals such as calcium, iron, niacin, protein, and thiamine. Perilla leaves are also rich in vitamins A, C and riboflavin.

Along with other plants in the genus Perilla, the plant is commonly called "perilla". It is also referred to as 'Korean perilla,' due to its extensive cultivation in Korea and use in Korean cuisine. In the United States, the plant is known by many names, such as perilla mint, beefsteak plant, purple perilla, Chinese basil, wild basil, blueweed, Joseph's coat, wild coleus, and rattlesnake weed.