Perilla frutescens var. crispa, also known by its Japanese name shiso, is a cultigen of Perilla frutescens, a herb in the mint family Lamiaceae. It is native to the mountainous regions of China and India, but is now found worldwide. The plant occurs in several forms, as defined by the characteristics of their leaves, including red, green, bicolor, and ruffled. Shiso is perennial and may be cultivated as an annual in temperate climates. Different parts of the plant are used in East Asian and Southeast Asian cuisine.
The herb is known in Chinese as zǐsū (紫蘇 "purple perilla"), which is the origin of the Japanese name shiso (紫蘇/シソ) and the Vietnamese name tía tô.[2] It is also called huíhuísū (回回蘇 "Muslim perilla") in Chinese. In Korean, it is known as soyeop (소엽). In ancient Japan, it was called inue ("pseudo-perilla"), though this name is no longer used.
In English, it is sometimes called the "beefsteak plant", because purple-leaf varieties resemble the blood-red color of meat.[3] Other common names include "perilla mint",[4] "Chinese basil",[5][6] and "wild basil".[7] The alias "wild coleus" or "summer coleus" probably describe ornamental varieties.[7][8] Red-leaf varieties are sometimes called "purple mint".[4] In the Ozarks, it is called "rattlesnake weed", because the sound the dried stalks make when disturbed along a footpath is similar to a rattlesnake's rattle.[9] The Japanese name shiso became part of the English lexicon in the 1990s, owing to the growing popularity of sushi.[10]
The plant is sometimes referred to by its genus name, Perilla, but this is ambiguous as perilla could also refer to a different cultigen (Perilla frutescens var. frutescens). To avoid confusion, Perilla frutescens var. frutescens is called egoma ("perilla sesame") in Japan and deulkkae ("wild sesame") in Korea.[11][12]
When red-leaf shiso was introduced into the West in the 1850s, it was given the scientific name Perilla nankinensis, after the city of Nanking.[13] This name is now less common than Perilla frutescens.
It is suggested that the native origins of the plant are mountainous regions of India and China,[14] although other sources point to Southeast Asia.[15]
Perilla frutescens was cultivated in ancient China.[16] One of the early mentions comes from the Supplementary Records of Renowned Physicians (名醫別錄 Míng Yī Bié Lù), written around 500 AD,[17] where it is listed as su (蘇), and some of its uses are described. The plant was introduced into Japan around the eighth to ninth centuries.[18]
Red shiso became available to gardening enthusiasts in England around 1855.[13] By 1862, the English were reporting overuse of this plant, and proposing Coleus vershaeffeltii[19] or Amaranthus melancholicus var. ruber made available by J.G. Veitch as an alternative.[20] It was introduced later in the United States, perhaps in the 1860s.[21][22] Today, it is considered a weed or invasive species.
Shiso grows to 40–100 centimetres (16–39 in) tall.[23] It has broad ovate leaves with pointy ends and serrated margins, arranged oppositely with long leafstalks. Shiso seeds are about 1mm in size, and are smaller and harder compared to other perilla varieties.[24][25] Seeds weigh about 1.5 g per 1000 seeds.[26] The plants are not frost hardy. In USDA zones 11 and above, they grow as perennials.[27]
Several forms of shiso exist.[28] They are defined by the color and morphology of the leaves, though coloring is also found on the stalk and flower buds. Redness in shiso is caused by shisonin, an anthocyanin pigment found in perilla.[29] Ruffled red shiso was the first form examined by Western botanists, and Carl Peter Thunberg named it P. crispa (meaning "wavy" or "curly"). That Latin name crispa was later retained when shiso was reclassified as a cultigen.
Red shiso growing in the wild
Red shiso field in Fukui City, Japan
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Red shiso in Saint-Girons, France
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Green shiso flower
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Green shiso flower
Green shiso as a potted plant
Bicolor shiso in the Royal Botanic Garden, Sydney, Australia
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Shiso seed pods
Cultivated shiso is eaten in many East Asian and Southeast Asian countries. Wild, weedy shiso are not suitable for eating, as they do not have the characteristic shiso fragrance, and are high in perilla ketone, which is potentially toxic.
Shiso (紫蘇) is extensively used in Japanese cuisine. Red, green, and bicolor varieties are used for different purposes.
Red shiso is called akajiso (赤紫蘇). It is used in the making of umeboshi (pickled plums) to give the plums a red color. The leaves turns bright red when steeped in umezu, the vinegary brine that results as a byproduct of pickling plums.[30][31] It can also be combined with umezu to make certain types of sushi. In the summer, it is used to make a sweet, red juice. In Kyoto, red shiso and its seeds are used to make shibazuke, a type of fermented eggplant.[32]
Red leaves are dried and pulverized into flakes, then mixed with salt to make a seasoning called yukari.[33] The word yukari is an ancient term for the color purple, and was first used by Mishima Foods Co. to describe their shiso product, though the word is now used to refer to shiso salt in general.[34][35] Red shiso leaf flakes are a common ingredient in furikake seasonings, meant to be sprinkled over rice or mixed into onigiri (rice balls).
Green shiso is called aojiso (青紫蘇) or ōba (大葉 "big leaf"). It is used to garnish noodle dishes like hiyamugi or sōmen, meat dishes like sashimi, tataki and namerō, and tofu dishes like hiyayakko. Whitebait (shirasu) sashimi is often garnished with green shiso. Whole leaves are also used as receptacles to hold wasabi, or tsuma (garnishes). Leaves can also be battered on one side and fried to make tempura, and are served with other fried items.[36] Chopped leaves are used to flavor any number of fillings or batter to be cooked, for use in warm dishes. In Japan, pasta is sometimes topped with dried or freshly chopped shiso leaves, which is often combined with raw tarako (pollock roe).[37] Originally, green shiso was used in place of basil, and has even been used in pizza toppings. In the summer of 2009, Pepsi Japan released a seasonal flavored beverage, the green colored Pepsi Shiso.[38]
Shiso seed pods (fruits) are called shiso no mi, and are salted and preserved like a spice. They can be combined with fine slivers of daikon (radish) to make a simple salad.[39] Oil pressed from the seeds was once used for deep-frying.[30]
Shiso sprouts, buds and cotyledons are all called mejiso (芽紫蘇), and used as garnish. Red sprouts are called murame, and green sprouts are called aome.[40] Although not often served in restaurants, mejiso are used as microgreens.
Shiso flowers are called hojiso (穂紫蘇), and used as garnish for sashimi. They are intended to be scraped off the stalk with chopsticks, and added as flavoring to the soy sauce dip. The flowers can also be pickled.
Various types of sushi with green shiso leaves
Ikura-don with green shiso garnish
Shimesaba (cured mackerel) and whitebait sashimi with green shiso leaves
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Green shiso leaf used to hold sashimi
Umeboshi pickled with red shiso
Red shiso salt (yukari) on rice
In Korea, shiso is called soyeop (소엽) or chajogi (차조기). It is less popular than the related cultigen, P. frutescens (deulkkae). Soyeop is commonly seen as a wild plant, and the leaves are occasionally used as a ssam vegetable.[41] Red leaves are sometimes pickled in soy sauce or soybean paste as a jangajji, or deep-fried as bugak with a thin coat of rice-flour batter.[41]
Yukhoe (raw steak) with green shiso leaf
Chinese cuisine also utilizes shiso, named zi su (紫苏), bai su (白苏), or huihui su (回回苏) in Chinese. It is sometimes used as a decorative ingredient, and is sometimes eaten to reduce grease (as with barbecue). It is common practice to accompany fish and crab dishes with zisu, as it is believed that zisu leaves can offest the toxins in seafood.[42]
In Laos, red shiso leaves are called pak maengda (ຜັກແມງດາ). They are used to add fragrance to khao poon (ເຂົ້າປຸ້ນ), a rice vermicelli dish that is similar to the Vietnamese bún.
In Vietnam, shiso is called tía tô.[43] Compared to Japanese shiso, it has slightly smaller leaves but a much stronger aromatic flavor. Vietnamese tía tô are often bicolored, with leaves that are red on the backside.
Tía tô leaves are used in Vietnamese cuisine for salads, soups, or stir-fried dishes. The strong flavors are perfect for cooking seafoods such as shrimp and fish dishes. They are eaten as a garnish with bún (rice vermicelli). Leaves are also pickled.
Shiso's distinctive flavor comes from perillaldehyde, which is found only in low concentrations in other perilla varieties, including Perilla frutescens.[44][45] The oxime of perillaldehyde, perillartine, is about 2,000 times sweeter than sucrose.[46] However, perillartine has a bitter aftertaste and is not soluble in water, and is only used in Japan as an artificial sweetener to sweeten tobacco.[47]
Wild shiso is rich in perilla ketone, which is a potent lung toxin to some livestock.[48] When consumed by cattle and horses, it causes pulmonary edema, leading to a condition sometimes called perilla mint toxicosis. Effects on humans remain to be studied.[48]
The plant produces the natural product perilloxin, which is built around a 3-benzoxepin moiety. Like aspirin, perilloxin inhibits the enzyme cyclooxygenase with an IC50 of 23.2 μM.[49]
Other chemotypes include eschscholzia ketone, perillene, and the phenylpropanoids myristicin, dillapiole, elemicin, citral, and a type rich in rosefuran.
Shiso contains only about 25.2–25.7% lipid,[50] but still contains a comparable 60% ratio of ALA.[51][52] Aromatic essential oils present are limonene,[45] caryophyllene,[45] and farnesene.
Bactericidal and preservative effects of shiso, due to the presence of terpenes such as perilla alcohol, have been noted.[36]
In temperate climates, the plant is self-sowing, but the seeds are not viable after long storage, and germination rates are low after a year.
The bar graph shows the trend in total production of shiso in Japan, as given by the Ministry of Agriculture, Forestry and Fisheries[53][54]
The biggest producer of shiso for the food market is Aichi Prefecture, boasting 3,852 tons, or 37.0% of national production (2008 data).[55] Data for greenhouse production, which is a better indicator of crop yield, gives 3,528 tons for Aichi Prefecture, or 56% share of national production.[53][56] The difference in percentage is an indicator that in Aichi, the leaves are 90% greenhouse produced, whereas nationwide the ratio is 60:40 in favor of indoors over open fields.[57] In Aichi Prefecture, the city of Toyohashi produces the most shiso in Japan.[58][59] They are followed in ranking by Namegata, Ibaraki.
There seems to be a growth spurt for shiso crops grown for industrial use. The data shows the following trend for crops targeted for oil and perfumery.[60]
Green shiso was not industrially grown until the 1960s.[61] Production volume remained negligible until 1976. Several accounts exist regarding the beginnings of shiso production.
According to one anecdote, in 1961, a food co-operative from Shizuoka specializing in tsuma (garnishes) began shipping green shiso to the Osaka market, where it grew so popular the name ōba (大葉 "big leaf") became the trade name for bunches of picked green leaves.[62]
Another account places the start of green shiso production origin in the city of Toyohashi, the foremost ōba producer in the country.[58] It claims that the Toyohashi Greenhouse Horticultural Agricultural Cooperative[a] experimented with planting green shiso around 1955, and started merchandising the leaves as ōba around 1962. In 1963 they organized "cooperative sorting and sales" of the crop, and achieved year-round production around 1970.[53]
In the 1970s refrigerated storage and transport became available, bringing fresh produce and seafood to areas away from farms or seaports.[53] Foods like sashimi became daily fare, and so too did sashimi garnishes like green shiso.
The word ōba was originally a trade name and was not listed in the popular dictionary Shin Meikai Kokugo Jiten as "green shiso" until its 5th edition (1997).[63]
Perilla frutescens var. crispa, also known by its Japanese name shiso, is a cultigen of Perilla frutescens, a herb in the mint family Lamiaceae. It is native to the mountainous regions of China and India, but is now found worldwide. The plant occurs in several forms, as defined by the characteristics of their leaves, including red, green, bicolor, and ruffled. Shiso is perennial and may be cultivated as an annual in temperate climates. Different parts of the plant are used in East Asian and Southeast Asian cuisine.
Šiso (Crna kopriva, šizo, lat. Perilla frutescens), ljekovita je i jestiva biljka koja raste u Indiji, Nepalu, Kini, Japanu i Koreji. Pripada u prorodicu Lamiaceae. Ljekoviti odnosno jestivi su listovi i sjemenke biljke. Kod nas se ova biljka uzgaja najčešće tek kao ukras.
Smatra se da biljka potječe iz Indije ili Kine. Udomaćila se i u Sjevernoj Americi.
Perila je jednogodišnja biljka,visine do 90 cm.Listovi su nasuprotni,do 12 cm dugi,i do 8 cm široki,ovalni,na jednoj strani zašiljeni,nazubljenog ruba.Plodovi su sitni,slični sezamu.
Sadrži oko 25.2–25.7% lipida.[1]
Biljka proizvodi periloksin,spoj koji inibira encim ciklooksigenazu.
Od znanih kemotipova biljke spomenimo, PA (vodeća komponenta: perila aldehidi,jedino se taj koristi u kulinarstvu). Drugi su kemotipovi PK (perila keton), EK (esholcia keton), PL (perilen), PP (fenilpropanodi: miristicin, dilapiol, elemicin), C (citral) te tip bogat rosefuranom.
Perila keton je toksičan za neke životinje ,prije svega krave i konje . Ovi uzrokuju pulmonarne edeme,pojava se ponekad naziva perila toksikoza.
Oksim perilaldehida (perilartin) se u Japanu koristi kao umjetno sladilo,te je oko 2,000 puta slađi od sukroze.
Poseban okus purpurnog varijeteta biljke (šizo) posljedica je prisutnosti perila aldehida.[2]
Biljka se koristi u tradicionalnoj kineskoj i japanskoj medicini(Kampo) , i to kod astme,kašlja,prehlade i bronhitisa,te povraćanja.U sjevernoj Indiji stabljike se koriste kao analgetik i antiabortiv.[3]
Sasvim mladi se listovi mogu jesti kao salata,dok se stariji mogu koristiti kao začin odnosno za bojenje hrane(purpurni varijetet).Iz sjemenki se dobiva kvalitetno jestivo ulje.[4]
Šiso (Crna kopriva, šizo, lat. Perilla frutescens), ljekovita je i jestiva biljka koja raste u Indiji, Nepalu, Kini, Japanu i Koreji. Pripada u prorodicu Lamiaceae. Ljekoviti odnosno jestivi su listovi i sjemenke biljke. Kod nas se ova biljka uzgaja najčešće tek kao ukras.
Pokok Pudina Jepun[1] (Perilla frutescens var. crispa (Thunb.) H.Deane) (syn. Perilla nankinensis (Lour.) Decne., dll.) ialah tumbuhan saka [2] dalam keluarga pudina, Lamiaceae. P. frutescens var. crispa adalah herba berdaun aromatik dipanggil dengan nama Korea jasoyup, 자소엽, dan nama di Jepun shiso, yang merupakan kata pinjaman dari Bahasa Cina: 紫蘇; pinyin: zĭsū; Wade-Giles: tsu-su.[3] Pokok itu terdapat dalam bentuk warna merah (berdaun ungu) atau berdaun hijau. Ia juga mempunyai nama yang kurang bergaya diterjemahkan "tumbuhan bifstik", tetapi bermula sekitar tahun 1980-an, dengan kebangkitan populariti masakan Jepun, ia telah menjadi semakin bergaya untuk media massauntuk merujuk kepadanya sebagai shiso[4]
Nama genus Perilla juga nama yang sama sering digunakan ("perilla"),[5][6] terpakai bagi kedua-dua jenis.
Walaupun kini dikumpulkan menjadi satu spesies tunggal sifat polytypic, kedua-dua kultigen terus dianggap sebagai dua komoditi berbeza di negara-negara Asia iaitu kawasan kedua-duanya paling dimanfaatkan. Walaupun secara morfologinya serupa, alunan moden sedia dibezakan. Oleh itu, penerangan digunakan secara berasingan atau secara perbandingan untuk kultivar.
Jenis Jepun (shiso) mengandungi hanya kira-kira 25.2-25.7% lipid,[7] tetapi masih mengandungi nisbah 60% ALA yang setanding.[8][9]
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|coauthors= tidak diketahui diabaikan (guna |author=) (bantuan)
|format= memerlukan |url= (bantuan), New York Botanical Garden Press, 57 (2): 245–253, doi:10.1663/0013-0001(2003)057[0245:APCATW]2.0.CO;2, JSTOR 4256682
|format= memerlukan |url= (bantuan), 57 (24) (24): 11537–11542, doi:10.1021/jf902669dPokok Pudina Jepun (Perilla frutescens var. crispa (Thunb.) H.Deane) (syn. Perilla nankinensis (Lour.) Decne., dll.) ialah tumbuhan saka dalam keluarga pudina, Lamiaceae. P. frutescens var. crispa adalah herba berdaun aromatik dipanggil dengan nama Korea jasoyup, 자소엽, dan nama di Jepun shiso, yang merupakan kata pinjaman dari Bahasa Cina: 紫蘇; pinyin: zĭsū; Wade-Giles: tsu-su. Pokok itu terdapat dalam bentuk warna merah (berdaun ungu) atau berdaun hijau. Ia juga mempunyai nama yang kurang bergaya diterjemahkan "tumbuhan bifstik", tetapi bermula sekitar tahun 1980-an, dengan kebangkitan populariti masakan Jepun, ia telah menjadi semakin bergaya untuk media massauntuk merujuk kepadanya sebagai shiso
Nama genus Perilla juga nama yang sama sering digunakan ("perilla"), terpakai bagi kedua-dua jenis.
Shiso (Perilla frutescens var. crispa) is een eenjarige plant die behoort tot de muntfamilie Lamiaceae.
Shiso is de Japanse naam voor deze plant. Deze naam wordt ook in het Nederlands taalgebied veel gebruikt. Ook de Latijnse soortnaam wordt gebezigd alsmede de bijnaam Biefstukplant. Andere gebruikte benamingen zijn Japanse basilicum, Japanse netel of Notenkruid. Op plaatsen met een mild klimaat herzaait de plant zichzelf. Er bestaan een groene en purperen variëteit (de "purperen munt"), die als twee verschillende botanische soorten worden gezien. De bladeren gelijken op die van de brandnetel, maar zijn iets ronder van vorm. De essentiële oliën geven een sterke smaak met een even grote intensiteit als die van munt of venkel. De plant bevat een veelheid aan mineralen en vitamines, heeft ontstekingsremmende eigenschappen en helpt naar verluidt om voedsel te bewaren en steriliseren.
Perilla frutescens is een plant die bij uitstek aanwezig is in Oost-Azië, meer bepaald China, Japan en Korea. Ondertussen is hij wereldwijd verspreid. In het begin van de negentiende eeuw werd hij door Aziatische immigranten meegenomen en daardoor vindt men shiso veelvuldig in het zuidoosten van de Verenigde Staten en delen van Canada. Door zijn gemakkelijke aanpassing verdringt hij gemakkelijk andere delen van de flora. In Europa zijn een paar lokale ondernemingen gespecialiseerd in de teelt ervan voor levering aan restaurants.
De Chinese naam is zǐ sū (Klassiek Chinees: 紫蘇; modern Chinees: 紫苏; pinyin: zǐ sū). In China wordt hij gebruikt in de traditionele Chinese geneeskunde. Het is aangetoond dat hij de aanmaak van interferon bevordert en daarmee het afweersysteem van het lichaam versterkt. De plant wordt er gebruikt om gewone verkoudheid te behandelen. Gebakken in olie met look en gember wordt hij opgediend als bijgerecht ter begeleiding van andere schotels.
In het Nederlands taalgebied wordt vooral de Japanse naam gebruikt: shiso (紫蘇, shiso). Japanners noemen de groene variant aojiso (青紫蘇, aojiso), aoba ("groen blad"), ōba (verbastering van aoba) of aoshiso en gebruiken deze dikwijls als smaakmaker bij sashimi (rauw gesneden vis). In reepjes gesneden wordt hij gegeten in salades, spaghetti en tal van vlees- en visgerechten of zelfs als smaakgevende afwerking op pizza. Oorspronkelijk werd hij in Japan gebruikt als vervanger van basilicum. In de zomer van 2009 lanceerde Pepsi Japan een nieuwe seizoensdrank, Pepsi Shiso genaamd.[1] Er bestaat ook sake met shiso-smaak.
De purperen variant wordt akajiso (赤紫蘇, akajiso, "rode shiso") genoemd en wordt overwegend gebruikt om umeboshi (ingelegde ume-pruim) rood te kleuren of in combinatie met ume-pasta om umeshiso maki te maken, een soort gerolde sushi. In de westerse keuken wordt akajiso als decoratieve sla gebruikt. Door zijn iets taaiere structuur kan hij niet rauw gebruikt worden, maar dient hij lichtjes geblancheerd te worden.
De bloeiwijze wordt hojiso genoemd. De jonge blaadjes en de bloesems worden in Japan en Taiwan gebruikt voor het pekelen.
In de Vietnamese keuken gebruikt men een variëteit die gelijkt op de Japanse hosjiso maar met bronsgroene bovenkant en purper aan de tegenovergestelde zijde. De bladeren zijn smaller en hebben een sterkere geur dan hojiso. In de Vietnamese keuken noemt men dit tía tô, afgeleid van de karakters (紫蘇), waarvan de standaarduitspraak in het Vietnamees tử tô is. Deze variëteit wordt gewoonlijk gegeten als garnering in rijstvermicelligerechten, genaamd bún, en een aantal stoofgerechten.
In Nepal en delen van India wordt Shiso silam (सिलाम) genoemd. De zaden worden gemalen met chili en tomaten om een smakelijke dipsaus te maken.
De essentiële oliën die uit de shisobladeren geëxtraheerd worden door middel van stoomdestillatie bestaan uit een reeks van chemische bestanddelen, die kunnen verschillen naargelang de soort. Het voornaamste bestanddeel, 50-60% van de olie, is perillaldehyde en is de stof die het aroma en de smaak van shiso bepaalt. Andere terpenen zoals limoneen, bèta-caryofylleen en farneseen komen gewoonlijk ook voor.
Van de bekende chemotypes van perilla, is PA (hoofdcomponent: perillaldehyde) het enige dat wordt gebruikt voor culinaire doeleinden. Andere chemotypes zijn PK (perillaketon), EK (elsholziaketon), PL (perilleen), PP (fenylpropanoïdes: myristicine, dillapiool, elemicine), C (citral) en een type rijk aan rosefuraan.
Perillaketon is toxisch voor bepaalde dieren. Wanneer vee en paarden tijdens het grazen purperen munt eten (van het PK-chemotype), veroorzaakt dit longoedeem, wat tot toxicose leidt.
Shiso-olie wordt verkregen door de zaden te persen, die 35 tot 40 percent olie bevatten. In delen van Azië wordt shiso-olie gebruikt als een eetbare olie die meer wordt gewaardeerd vanwege zijn geneeskrachtige werking dan vanwege zijn smaak. De olie is rijk aan het omega 3-vetzuur alfa-linoleenzuur.
Net als lijnzaadolie is shiso-olie geschikt als olie in verf, vernis, linoleum, drukinkt, lak, en als waterafstotende laag op kledij. Hij kan ook dienen als brandstof. De oxime van perillaldehyde (perillartine) wordt gebruikt als kunstmatige zoetstof in Japan, aangezien deze 2000 maal zoeter is dan sacharose.
Shiso (Perilla frutescens var. crispa) is een eenjarige plant die behoort tot de muntfamilie Lamiaceae.
Shissô ou shisô é uma erva originária da Ásia, pertence ao gênero Perilla, da família das menta, Lamiaceae. O shissô é uma planta perene que pode ser cultivada anualmente em climas temperados. A planta ocorre nas formas com folhas vermelhas e com folhas verdes verdes.[1] Existem também formas folhosas com babados (chirimen-jiso) e formas que são vermelhas apenas na parte inferior (katamen-jiso). Diferentes partes da planta têm vários usos culinários na culinária do leste asiático e do sudeste asiático.
No Japão esta folha é usada na conserva de umeboshi. É aromática, tanto a folha como a semente pode ser usada, também é depurativa e estimula a transpiração no estado febril.[2]
Na culinária é usada em temperos nas saladas cortada fininha ou em sopas e com arroz. [2] Também é usada para suco, com sabor refrescante e aromático.[1]
Shissô ou shisô é uma erva originária da Ásia, pertence ao gênero Perilla, da família das menta, Lamiaceae. O shissô é uma planta perene que pode ser cultivada anualmente em climas temperados. A planta ocorre nas formas com folhas vermelhas e com folhas verdes verdes. Existem também formas folhosas com babados (chirimen-jiso) e formas que são vermelhas apenas na parte inferior (katamen-jiso). Diferentes partes da planta têm vários usos culinários na culinária do leste asiático e do sudeste asiático.
No Japão esta folha é usada na conserva de umeboshi. É aromática, tanto a folha como a semente pode ser usada, também é depurativa e estimula a transpiração no estado febril.
Na culinária é usada em temperos nas saladas cortada fininha ou em sopas e com arroz. Também é usada para suco, com sabor refrescante e aromático.
Tía tô (danh pháp hai phần: Perilla frutescens var. crispa, đồng nghĩa: Perilla macrostachya, Perilla ocymoides, Perilla urticifolia, Ocimum frutescens) là một trong số khoảng 8 loài cây tía tô thuộc họ Hoa môi (Lamiaceae hay Labiatae) giống như húng.[2] Loài tía tô bản địa mọc trải rộng từ Ấn Độ sang Đông Á.
Cây thảo, cao 0,5-1m. Lá mọc đối, mép khía răng, mặt dưới tím tía, có khi hai mặt đều tía, nâu hay màu xanh lục có lông nhám. Hoa nhỏ mọc thành xim co ở đầu cành, màu trắng hay tím, mọc đối. Quả bé, hình cầu. Toàn cây có tinh dầu thơm và có lông. Loài tía tô mép lá quăn (Perilla ocymoides L. var. bicolorlaciniata) có giá trị sử dụng cao hơn. Ngoài ra lá tía tô của Triều Tiên hay Nhật Bản có hai mặt đều xanh, có giá trị cao để xuất, nhập khẩu. Loại này được gọi là perilla frutescens.
Được trồng phổ biến khắp nơi làm rau gia vị và làm thuốc.
Cả cây, trừ rễ, gồm lá (thu hái trước khi cây ra hoa), cành (thu hoạch khi đã hết lá), quả (ở những cây chủ định lấy quả). Phơi trong mát hoặc sấy nhẹ cho khô.
Tinh dầu chứa perillaldehyd (4 isopropenyl 1-cyclohexen 7-al), limonen, a-pinen và dihydrocumin. Hạt có dầu béo gồm acid oleic, linoleic và linolenic; acid amin: arginin, histidin, leucin, lysin, valin.
Lá và hạt tía tô đều được dùng trong ngành ẩm thực của các nước Ấn, Hoa, Hàn và Nhật.
Tại Việt Nam lá tía tô dùng ăn sống cũng như nấu chín ví dụ như trong món canh cà bung. Lá tía tô còn được dùng cuốn chả nướng tương tự như chả lá lốt hay chả xương xông.
Trong y học cổ truyền Trung Quốc, Tía tô (紫蘇) được dùng như một vị thuốc được dùng để tạo hưng phấn, trị cảm, nhức mỏi, ho suyễn. Hạt có chứa tinh dầu có tính nhanh khô (can tính), giúp bảo quản và khử trùng thức ăn.
Tía tô (danh pháp hai phần: Perilla frutescens var. crispa, đồng nghĩa: Perilla macrostachya, Perilla ocymoides, Perilla urticifolia, Ocimum frutescens) là một trong số khoảng 8 loài cây tía tô thuộc họ Hoa môi (Lamiaceae hay Labiatae) giống như húng. Loài tía tô bản địa mọc trải rộng từ Ấn Độ sang Đông Á.
回回苏（学名：Perilla frutescens var. crispa）又名 赤苏、赤紫苏、红苏、红紫苏、青苏、青紫苏、等，是唇形科紫苏属下的一种，多年生草本植物。回回苏在日本称为「shiso(シソ)」。
紫苏深受日本人欢迎，是日本料理中的代表性风味调料之一。[1]日本紫苏的叶片两面均为绿色，习称“青紫苏”。日本最主要的品种是皱紫苏（Perilla frutescens var. crispa f. crispa）和红紫蘇（Perilla frutescens var. crispa f. purpurea）。而在北美洲，人们也越来越倾向于使用紫苏的日语发音“Shiso”（シソ）来称呼这种植物。
青紫苏的叶和花作为蔬菜食用，可用于制作刺身和天妇罗。苏叶在日本称为「大葉（おおば）」。
日本红紫苏的叶用作酸梅的着色剂，干燥的苏叶用来制作京都产的七味粉以及Furikake（拌飯素振り掛け，一种在饭上撒上三文鱼粉、紫菜末、海带、食盐和蔬菜等食材的混合食品）。熟透的果实和花穗可用于制作刺身。
两种日本紫苏的花萼和嫩果实都可以作为茶渍饭的配料。
日本人还会用荏胡麻的种子制作味噌。
越南人用在炖菜和煮菜中加入紫苏叶，或者将紫苏叶摆放在越南米粉上作为装饰。他们使用的紫苏品种的叶子一面红中带绿，一面是紫色，与日本紫苏品种相比香气更浓。
这是一篇关于唇形科的小作品。你可以通过编辑或修订扩充其内容。
回回苏（学名：Perilla frutescens var. crispa）又名 赤苏、赤紫苏、红苏、红紫苏、青苏、青紫苏、等，是唇形科紫苏属下的一种，多年生草本植物。回回苏在日本称为「shiso(シソ)」。
Perilla frutescens var. acuta
和名 シソ（紫蘇） 英名 Red Shiso 品種、栽培品種本文参照
しそ 葉 生[1]100 gあたりの栄養価エネルギー 食物繊維 飽和脂肪酸多価不飽和 ビタミンビタミンA相当量 チアミン (B1)リボフラビン (B2)ナイアシン (B3)パントテン酸 (B5)ビタミンB6葉酸 (B9)ビタミンCビタミンEビタミンKミネラルナトリウムカリウムカルシウムマグネシウムリン鉄分亜鉛銅セレン他の成分水分水溶性食物繊維不溶性食物繊維ビオチン（B7）硝酸イオン[2]。試料： 青じそ（別名 ： 大葉） 廃棄率： 小枝つきの場合 40 % マイクログラム • mg = ミリグラムシソ（紫蘇、学名：Perilla frutescens var. crispa）は、シソ科シソ属の植物。芳香性の1年生草本[3]。かつてはエゴマをこれと同属異種の植物(P. ocymoides)と分離したが、現在の遺伝子学研究で両者を同種「エゴマ（Perilla frutescens）」の変種とすることが確定している。
なお、シソには品種が多く、それらの総称を「広義のシソ」、基本品種である P. frutescens var. crispa f. crispa （チリメンジソ）や代表的な品種であるアカジソ P. frutescens var. crispa f. purpurea を「狭義のシソ」という場合がある。本稿において特に明記しない限り「紫蘇」または「シソ」とは、「広義のシソ」の意味である。
伝説では後漢の末期、洛陽の若者が蟹の食べすぎで食中毒を起こし死にかけたときに、名医・華佗がシソの薬草を煎じ、紫の薬を作った。薬を用いたところ、若者はたちまち回復した[要出典]。もしくは、蟹を食べて食中毒にかかってしまって死にかけた子供に、紫のシソの葉を食べさせたところ蘇ったという[4]。それからこの草を「紫蘇」と呼ぶようになったと伝えられている[4]。
ヒマラヤやビルマ、中国中南部などが原産で、広く栽培されている[3]。日本には中国から伝わったとされている。古名をイヌエといい、イヌは似て非なるものの意味で、エとはエゴマのことを指し、エゴマに似るがエゴマとは異なる植物という意味で呼ばれたものと考えられている[5]。葉の色によって赤ジソ・青ジソに大別され、葉のしわが多いものはチリメンジソとよんでいる[5]。
一年草で、茎は四角形で直立し高さ1 m程になる。葉は対生につき、長い柄があり、広卵形で先端は尖り、縁には鋸歯があって緑色または赤みを帯びる。品種によっては葉が縮れる場合もある。花序は総状花序で、白から紫色の花を多数つける。
独特の香りのため本来は虫がつきにくいが、ハスモンヨトウやベニフキノメイガなどの幼虫は葉を好んで食べるため、栽培に当たっては注意が必要[6]。また、ハダニやバッタも天敵となる。
栽培は、日当たりの良いところで栽培された優良品種から採取した種子が春に蒔かれ、自然に落下した種子から発芽する[3]。
通常、食用にするのはアオジソとアカジソである。ペリルアルデヒドに由来する特有の香りと辛味がある和風ハーブの代表格で、刺身や手巻き寿司、冷奴など料理の香味付けや[4]、魚の臭み消しなどに使われる[8]。
カロテン、ビタミンB群、ビタミンC、カルシウム、鉄、食物繊維、カリウムなどの栄養素を非常に多く含み[4]、特にβ-カロテンの含有量は、野菜の中でトップクラスである。また、紫蘇特有の香りの元である精油成分ペリルアルデヒドは、臭覚神経を刺激して胃液の分泌を促し[8]、食欲を増進させる他、健胃作用や食中毒の予防にも効果がある。
シソ科シソ属のエゴマの種から得られた精油も、「シソ油」と呼ばれることがある。
種子からはシソ油が取れる。シソ油には抗酸化作用のあるα-リノレン酸を多く含む[8]。このため最近では健康食品としても注目されている。リノレン酸は酸化され易いため、同食用油の開封後は早めに消費する事が勧められる。また2004年には国民生活センターが、また2008年に日本即席食品工業協会がスチロール製容器を使用するカップ麺に入れた場合、容器が溶ける事があるとして注意を呼びかけている[10][11]。
シソの香り成分にもなっている精油は、ペリルアルデヒドを約55%含み、この成分が強い防腐作用と殺菌作用を持っている[9]。 防腐効果は、5–10%の食塩との併用によって得られると報告されている[12]。この性質を利用して梅干しが作られる。そのまま使用した場合には、防腐効果や食中毒原因細菌の増殖抑制効果は無い[13]。
刺身などの生もの料理にシソが添えられているのは、昔から続いている食べ合わせの経験の知恵に基づいたものである[4]。 近年の研究で、カツオやアジなどの青魚に寄生している線虫アニサキスに対する殺虫作用があることもわかっており、昔から刺身を食べる際は青ジソの葉や穂ジソなどを薬味として用いているが、アニサキスが胃壁などに絡みつくために起こる胃痛を防ぐという効果もあったことを示している[9]。
漢方医学では、主に夏ごろに採取して干して乾燥させた赤紫蘇の葉を蘇葉（そよう）または紫蘇葉（しそよう）といい[3]、理気薬（気が停滞している状態を改善する薬物、精神を安定させる目的もある[4]）として神秘湯、半夏厚朴湯、香蘇散などに配合される。日本薬局方では、チリメンジソ（狭義のシソ、学名：P. frutescens var. crispa f. crispa）の葉及び枝先を「蘇葉」としている。
また秋に採取した花穂から採取した熟した種子だけを集めたものを紫蘇子（しそし）または蘇子（そし）といい、茎は蘇梗（そこう）という[3][9]。葉・種子・茎ともに、解熱、鎮痛、鎮静、咳、喘息、便秘、嘔吐、食欲不振などの治療に用いる[3]。紫蘇葉または紫蘇子5–15 gほどを500 ccの水で半量まで煎じた液を食間1日3回に分けて服用したり、神経痛や腰痛、冷え性には浴湯料として茎葉が用いられる[3][9]。
シソの葉はロズマリン酸、葉と実にはルテオリン（フラボノイド・酵素）という成分を含み、アレルギー疾患に有用として健康食品としても利用されている。サバなどの魚によるじんましんや風邪のひき初めには、蘇葉の粉末さじ1杯または刻んだシソを、湯のみに熱湯を注いだ「しそ湯」を飲用するとよいといわれている[9][8]。
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シソ（紫蘇、学名：Perilla frutescens var. crispa）は、シソ科シソ属の植物。芳香性の1年生草本。かつてはエゴマをこれと同属異種の植物(P. ocymoides)と分離したが、現在の遺伝子学研究で両者を同種「エゴマ（Perilla frutescens）」の変種とすることが確定している。
なお、シソには品種が多く、それらの総称を「広義のシソ」、基本品種である P. frutescens var. crispa f. crispa （チリメンジソ）や代表的な品種であるアカジソ P. frutescens var. crispa f. purpurea を「狭義のシソ」という場合がある。本稿において特に明記しない限り「紫蘇」または「シソ」とは、「広義のシソ」の意味である。
