What are the kinds and varieties of perilla?

There are three varieties of perilla, wild perilla and auricularia auricula. According to the flora of China, perilla has great variation. In Chinese ancient books, perilla frutescens is called all-green perilla, with purple leaves on both sides or purple back with blue face. However, according to modern taxonomist E.D.Merrilld, they belong to the same plant, and their variation is only for cultivation. As mentioned above, there are some differences in color, design and color, coat density and aroma between perilla leaves and perilla leaves, but the differences are subtle, so they are merged.

1. Perilla rugosa is also called Perilla frutescens or Perilla coronata. Its leaves are wrinkled, often purple on both sides, with narrow and deep serrated leaves, small calyx and strong fragrance. It is cultivated all over China. It can be used as medicine, medicine and vegetables, and can also be cultivated in gardens for ornamental purposes.

2. Wild perilla. Agkistrodon acutus (Kudo) is also called perilla. The leaves are small, ovate, with sharp serrations on the leaf margin and pubescent on both sides. Shanxi, Hebei, Hubei, Jiangxi, Taiwan Province, Guangxi, Yunnan and other places, born in the mountains, roadside, or cultivated beside houses.

3.var.auriculato-dentataWuetLi is similar to wild perilla, but the leaf base is round or heart-shaped, the ear teeth are missing, and the stamens protrude slightly from the corolla. Produced in slopes and roadsides of Zhejiang, Anhui, Jiangxi, Guizhou and Hubei.

According to the color of seeds, perilla is often divided into perilla and perilla in China.

1). Perilla leaves are purple on both sides, or purple on the back, or green on both sides. Corolla purple to pink, nutlets brown, seeds brown and black, with strong aroma.

2). Perilla leaves are light green on the front, pale on the back and slightly hairy. Corolla white, fruit calyx slightly larger. Nutlets are grayish white, seeds are grayish white, slightly larger than perilla seeds. The aroma is not as rich as perilla.