What does perilla mean?
Perilla is an aromatic Asian herb in the mint family, cultivated chiefly for its tender leaves and for the oil extracted from its seeds. The leaves, often called shiso in Japanese contexts, are used as a wrapping, garnish, and seasoning in Japanese, Korean, and Chinese cuisines, while perilla oil is valued as an edible cooking oil. Perilla can also refer to the leaves themselves, especially in recipes and product names. The word carries no strong negative connotations, but its aromatic profile and unusual violet coloration make it distinctive. In general reference works, perilla is a useful word because it identifies a specific ingredient rather than a generic mint or leafy green. Its cultivation extends beyond culinary use, yet in English it is encountered most often on menus, in food writing, and in botanical descriptions of the aromatic herb.
nounAn aromatic Asian herb of the mint family, cultivated for its edible leaves and for the oil extracted from its seeds. Its leaves are used as wrappers, garnishes, and seasonings, especially in Japanese, Korean, and Chinese cooking.
- The aromatic herb Perilla frutescens, cultivated throughout Asia for its leaves and seeds.
- The edible leaves of the perilla plant, used fresh as wrappers, garnishes, and seasonings.
- The oil extracted from perilla seeds, used as a cooking oil and in some cosmetic products.
"She added chopped perilla and a pinch of salt to the clear broth."
"She added chopped perilla and a pinch of salt to the clear broth."
"Perilla oil gives the dressing a light, nutty aroma."
The plural is used for individual plants or specimens; perilla leaves and perilla oil are normally treated as uncountable nouns.
"The botanist compared the young perillas growing in the glasshouse."
Perilla is one of the rare cooking herbs whose leaves can be intensely aromatic and, in some varieties, startlingly purple.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Where does perilla come from?
English borrowed perilla through New Latin botanical usage, in which the genus was called Perilla. Medieval Latin perilla is generally derived as a diminutive of Latin pirum, meaning “pear,” apparently reflecting a pear-like feature of the plant. The same Latin etymon also appears in forms such as pīrus and ultimately in the English word pear.
How perilla is actually used
In English-language recipes, perilla frequently refers to the leaves rather than to the whole plant. It is most closely associated with Japanese cuisine, although it also has established culinary uses in Korea and China.
Easily confused with perilla
Shiso is the Japanese culinary name commonly used for a particular variety of perilla, whereas the English word perilla can also refer to the broader species and to perilla oil.