Subject: Scientific name

From: [email-masked] (Jose Maria Areta)
Date: 14 May 1996 09:47:05 GMT

Greetings from Seoul, Republic of Korea.
Can anyone tell my what is scientific name of the PERILLA?
It is widely used in Orient. It is used to wrap some pieces of meat or 
fish and it is eaten raw. In Japan it is fried too.
Thanks! I would appreciate the answer by mail to this address:
[email-masked]

Again, thanks.

Jose Maria Areta

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From: [email-masked] (Beverly Erlebacher)
Date: Wed, 15 May 1996 20:39:10 GMT

>Thanks! I would appreciate the answer by mail to this address:

The scientific name is Perilla frutescens.  It is an annual in the mint
family.  It is called shiso in Japan and jisoo in China.  There are green
and red varieties.  The red ones are used in Japan to give a pink color
to pickled ginger.

In China it is also used as an oilseed.  During the cultural revolution
period soybean oil was rationed, but you could buy all the perilla seed
oil you wanted.  As a result, a lot of people in China hate it, but some
got to like the flavour, and now seek it out.  This info is from a friend
who grew up in China at that time.  She likes perilla and perilla oil.

Beverly Erlebacher
Toronto, Ontario Canada

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From: [email-masked] (melany chapin)
Date: 16 May 1996 05:15:42 GMT

In article <[email-masked]>, [email-masked] (Jose Maria
Areta) wrote:

~ Greetings from Seoul, Republic of Korea.
~ Can anyone tell my what is scientific name of the PERILLA?
~ It is widely used in Orient. It is used to wrap some pieces of meat or 
~ fish and it is eaten raw. In Japan it is fried too.
~ Thanks! I would appreciate the answer by mail to this address:
~ [email-masked]
~ 
~ Again, thanks.
~ 
~ Jose Maria Areta

Perilla frutescens (L.) Brit.  var. crispa Deane (Family= Lamiaceae, Mint
Family)

Best regards,

mattie

-- 
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We will be known by the tracks we leave. (Dakota)
When the legends die, the dreams end; there is no more greatness (Shawnee)
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