PERILLA

Oil and essential oil, grains — Origin: Southeast Asia

Perilla frutescens

WILD SESAME

This aromatic plant, whose prized leaves are used as condiments, is highly sought-after throughout Asia: kaetip in Korea, shiso in Japan, zi-su in China. The taste of its tiny black seeds is comparable to that of sesame; its leaves, bright green to purple in color, have a distinctive aroma—both herbaceous and deliciously acidulous. Perilla is native to mountainous regions and is identifiable by its serrated, downy leaves; it thrives from the Himalayas to Myanmar. Japanese immigrants imported it to the United States: perilla was then nicknamed the “beefsteak plant,” as it was used to simultaneously flavor and preserve beef. In Korea and Japan, this delightful herb is one of the ingredients of fermented preparations such as kimchi and umeboshi.

TEACHINGS FROM TIME IMMEMORIAL

In China, in the 6th century, the various uses of perilla seeds and leaves were already being mentioned in the medicine treatise Ming Yi Bie Lu, by the Taoist monk Tao Hong-Jing, the Huayang hermit. The seeds help fight persistent coughs, tame asthma, hiccups, and fatigue. The leaves alleviate headaches and help treat the flu and food-borne intoxications. In Japan, perilla leaves often find a culinary pairing with shellfish or the perilous fugu, the Japanese fish that is toxic if not prepared properly. Nowadays, in Asia, perilla’s protective action against allergic reactions is spurring scientific studies, which have confirmed the validity of this use. As the correspondent of the “King’s garden” in China, the Jesuit Pierre d’Incarville, who lived in Beijing from 1740 to 1757, sent perilla seeds back to his botany professor Pierre de Jussieu in France, thereby introducing the plant into Europe.

ON COLLECTING WILD SESAME

The tiny seeds of perilla are cold-pressed to yield a fine oil that has the aroma of pencil lead and is highly sensitive to oxidation: it must be kept refrigerated after opening. Distilling the fresh leaves of perilla allows for the extraction of an herbaceous-scented essential oil.

THE BENEFITS

Perilla oil has a particularly high concentration of fatty acids. Its high concentration of alpha-linoleic acid (omega-3) strengthens its soothing action, encourages the hydration and regeneration of skin cells and the scarification process, and minimizes inflammatory phenomena. The essential oil, made up of more than 50% aldehydes, is a potent antioxidant with antifungal and antibacterial properties, which fights free radicals and tonifies the organism.

A FEW DROPS

This still largely unsung vegetable oil helps both irritated and mature skin: daily use will provide swift and visible comfort. Massaged topically, it helps soothe rheumatic pain. For increased efficiency, it is possible to mix 5% perilla essential oil into 95% perilla vegetable oil, which will also help it to keep for longer.

PERILLA-BASED RECIPES

from Officine Universelle

“THREE CONTINENTS, THREE CURES” OIL

For dry or damaged skin, or a creased complexion, use this at any given moment . . . the soothing, healing, and antiaging properties of this fluid will work wonders.

In a small two-ounce jar with a dropper, mix one part perilla oil, one part sea buckthorn oil, one part rose hip seed oil, and three drops of patchouli essential oil.

“With the scent of bluish shiso my heart is purified.”

KADOTA ASAHI

PINK SAKE LOTION

The virtues of seeing “la vie en rose” no longer need to be demonstrated: purifying and softening, this felicitous lotion for combination or oily skin combines the benefits of sake and umeboshi.

Rinse eight umeboshi plums in clear, hot water, then put them in a bowl and cover them with water. Let them sit for two days, changing the water several times so as to remove any trace of salt. Add the eight desalted plums to a small bottle of sake and allow to macerate for a week. Filter the preparation into another bottle. It will keep for up to a month in the fridge. It is to be applied nightly to the face, using a cotton pad.