The Perilla Family: Edible vs. Toxic Varieties
Perilla, scientifically known as Perilla frutescens, is a species in the mint family with several varieties. The most critical aspect of its safety is distinguishing between the cultivated, edible types widely used in Asian cuisine and the wild, toxic varieties that can pose a risk, particularly to grazing animals.
Edible Perilla Varieties (Korean Perilla and Shiso)
Korean perilla (Perilla frutescens var. frutescens) and shiso (Perilla frutescens var. crispa) are the most common edible varieties. These are staples in Korean, Japanese, and other Asian kitchens, used fresh, dried, or pickled. These cultivated versions are considered safe for human consumption and have been used for centuries for both culinary and medicinal purposes.
Toxic Wild Perilla (Perilla Mint)
In the United States, a variety often called 'perilla mint' or 'beefsteak plant' grows wild and is highly toxic to livestock like cattle, horses, sheep, and goats. This variety contains high concentrations of a chemical called perilla ketone, which causes a fatal condition known as 'panting disease' or atypical interstitial pneumonia in animals. The concentration of this toxin is highest when the plant is flowering and producing seeds in late summer and fall. While there is limited research on the effects of this toxin on humans, it is crucial to avoid consuming any wild perilla due to the serious risks involved.
Perilla Ketone and Human Safety
Perilla ketone is the specific compound responsible for the pulmonary toxicity seen in grazing animals. In controlled laboratory settings, low doses of perilla ketone have not been shown to be toxic to human cells. However, wild perilla plants can have high, unpredictable levels of this compound. There is currently insufficient evidence to determine if perilla ketone can cause similar toxic effects in humans, partly due to differences in how various species metabolize the compound. Therefore, the safest approach for humans is to avoid consuming wild perilla altogether and stick to known cultivated sources.
Health Benefits of Cultivated Perilla
Beyond its culinary use, cultivated perilla leaves and seeds offer numerous health benefits, making it a nutritious addition to a balanced diet.
- Rich in Omega-3 Fatty Acids: The oil pressed from perilla seeds contains a high concentration of alpha-linolenic acid (ALA), an essential omega-3 fatty acid important for brain health and cardiovascular function.
- Anti-inflammatory Properties: Perilla contains bioactive compounds, including luteolin, that possess potent anti-inflammatory effects. This can help reduce inflammation throughout the body, benefiting conditions like arthritis and asthma.
- Antioxidant Power: Rich in antioxidants, including rosmarinic acid and flavonoids, perilla helps combat oxidative stress and protects cells from damage.
- Digestive Support: Perilla leaves have been traditionally used to relieve stomach pain and indigestion.
Table: Distinguishing Edible Perilla from Toxic Perilla Mint
| Feature | Edible Cultivated Perilla (Korean Perilla / Shiso) | Wild Perilla (Perilla Mint) |
|---|---|---|
| Appearance | Leaves can be green or purple, often with distinct veining. Grown in gardens or farms. | Often green, but can be purplish, especially in shade. Found in wild settings, roadsides, and wooded areas. |
| Aroma | Distinctive, strong aroma with hints of mint, anise, and cumin. | Very strong, often minty aroma when crushed. |
| Toxic Compound | Low or absent levels of perilla ketone, especially in leaves. | High levels of perilla ketone, particularly in flowering and seed stages. |
| Risk to Humans | Considered safe when properly identified. Allergic reactions are possible. | High risk of poisoning due to potential ingestion of perilla ketone. |
| Risk to Livestock | Generally safe. | Highly toxic, can cause fatal pulmonary edema. |
Important Precautions for Consumption
To safely enjoy perilla, consider the following precautions:
- Source Your Perilla Carefully: Only eat perilla from a reputable source, such as a grocery store, Asian market, or a trusted garden. Never forage for wild perilla, especially in North America where toxic perilla mint is prevalent.
- Handle with Care: Some individuals may experience allergic contact dermatitis when handling perilla oil or leaves. If you have sensitive skin, consider wearing gloves.
- Cook Perilla Oil Correctly: Perilla seed oil is a rich source of omega-3s but should be consumed cold (e.g., in dressings) and never used for frying, as heating can release lung toxins.
- Consult a Healthcare Provider: Individuals with existing health conditions, those on blood-thinning medications, or pregnant and breastfeeding women should consult a healthcare provider before consuming perilla, as safety and efficacy data are limited in these populations.
Conclusion
For those who appreciate its distinct flavor and health benefits, incorporating perilla into your diet can be a safe and rewarding experience, provided you source it carefully. By understanding the critical distinction between edible cultivated varieties (like shiso and Korean perilla) and the toxic wild perilla mint, you can protect yourself and your family. Foraging for perilla is ill-advised due to the high risk of misidentification. As with any herb, moderation and awareness of your body's response are key to safe consumption.
For more information, consult resources on identifying wild plants in your area, such as the WVU Extension guide on Perilla Mint.
Frequently Asked Questions
Q: What is the difference between shiso and perilla? A: Shiso is a specific variety of perilla (Perilla frutescens var. crispa). The leaves are typically smaller and have a different texture and flavor profile than Korean perilla (Perilla frutescens var. frutescens). Both are edible.
Q: Is it safe for pets to eat perilla leaves? A: No. Wild perilla, or perilla mint, is highly toxic to livestock and should be kept away from pets. While cultivated varieties are safe for humans, the risk of misidentification is too high to risk giving any perilla to pets.
Q: What happens if I eat toxic wild perilla? A: Ingesting toxic wild perilla (perilla mint) is highly dangerous and should be avoided. The plant contains perilla ketone, which is a pneumotoxin that causes severe respiratory issues and can be fatal, especially if consumed in large quantities.
Q: Can I eat perilla leaves raw? A: Yes, fresh cultivated perilla leaves are often eaten raw, such as in wraps for grilled meat or as a garnish. Always ensure your leaves are from a reputable source.
Q: Are there any side effects to eating perilla? A: While generally well-tolerated, some individuals may experience allergic reactions, such as skin rashes or digestive issues. It is also recommended that pregnant and breastfeeding women avoid perilla due to a lack of safety data.
Q: What about perilla seeds? Are they safe? A: Yes, cultivated perilla seeds are safe and nutritious, used for their oil (high in Omega-3) and as a spice. However, in rare cases, allergic reactions to the seeds have been reported.
Q: How can I tell if a wild plant is perilla mint? A: Wild perilla mint is characterized by its square, hairy stem, and opposing leaves with serrated edges. It blooms with small, purple or white flowers in spikes during the late summer and fall. Due to the dangers, it is safest to assume any uncultivated perilla is the toxic variety and avoid it entirely.
