Perilla frutescens var. purpurascens

Perilla frutescens var. purpurascens

	과명 Labiatae(꿀풀과) 속명 Perilla (들깨속) 전체학명 Perilla frutescens var. purpurascens 추천명 이명 외국명

 

재배식물

정명

Perilla frutescens var. japonica (Hassk.) H. Hara

들깨

2003/11/30

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Perilla frutescens is the sole species of the monotypic genus Perilla in the mint family, Lamiaceae. This species encompasses several distinct varieties of Asian herb, seed, and vegetable crop, including shiso and deulkkae. The genus name Perilla is also a frequently employed common name ("perilla"), applicable to all varieties.

Perilla frutescens are annual plants with square stems and serrated leaves. The leaves are arranged in opposite pairs, and the leaf colours range from green to dark green, purple to purplish red. The flowers are white to purple and the seeds can be soft and hard, being white, grey, brown, and dark brown in colour. Perilla varieties are cross-fertile^[2] and intra-specific hybridization occurs naturally. Some varieties are considered invasive.

The classification of Perilla is confused, partly because botanists struggled with distinguishing the two distinct cultigens (as different species or variations). An early example of dividing the two cultigens into different species is found in Matsumura's nomenclature book in 1884, where the synonym P. arguta Benth. is applied to P. frutescens var. crispa, and the synonym P. ocymoides L.was applied to P. frutescens var. frutescens. However the species name P. ocymoides or P. ocimoides has been used to denote P. frutescens var. crispa for a long time, especially by the Japanese, so it should not be considered a synonym for either cultigen interchangeably.

Korea

Main article: Deulkkae[들깨]

Deulkkae seeds are either toasted and grounded into powder called dulkkaetgaru(들깻가루) or used to make perilla oil called deulgireum(들기름). Both the powder and the oil is used as imortant condiments in Korean cuisine.

The leaves, kkaennip(깻잎) is used fresh, dried or pickled. Kkaennip can be used as a herb or as a vegetable ingredient in the preparation of many dishes. It somtimes substitutes basil in Korean-style western food.

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

• P. frutescens var. crispa – also called shiso or tía tô.
  • P. frutescens var. crispa f. purpurea – also called akajiso(red shiso).
  • P. frutescens var. crispa f. viridis – also called aojiso(green shiso).
• P. frutescens var. frutescens – also called deulkkae; the leaves are called kkaennip.
• P. frutescens var. hirtella – also called lemon perilla.
  

Perilla frutescens var. purpurascens (Hayata) H. W. Li

Dentidia purpurascens Pers., Dentidia purpurea Poir.

Perilla frutescens (L.) Britt. var. acuta (Thunb.) Kudo.

Perilla frutescens (L.) Britt. var. atropurpurea

Perilla ocymoides L. var. purpurascens Hayata

http://www.rolv.no/urtemedisin/medisinplanter/peri_fru.htm