Perilla frutescens (L.) Britton

Beefsteak plant, perilla, shiso, Chinese basil, purple mint

Beefsteak plant is native to Southeast Asia and Indian highlands. In the United States, it is naturalized, and in part because it is toxic to cattle, often considered a nusiance or an invasive.

Plants: Herbaceous annual plants are 2–3′ (60–90 cm) tall, with stems that are hairy, and square in cross-section (like other members of the mint family), and usually a dark burgundy color.

Leaves: Opposite, 2½–4½″ long ⨉ 1¾–3″ wide (7–12 ⨉ 5–8 cm), wrinkly, serrated, and ovate, with pointed tips. Leaves vary in color from deep purple (the most common), to light green or dull green. The purple-red leaves loosely resemble raw meat, hence the common name “beefsteak plant.” Leaves have a musky minty smell when crushed.

Flowers: Racemes up to 6″ (15 cm) long appear on branch tips and the main stem, with bell-shaped white or lavender flowers. The calyx is 1/16–⅛″ (3–4 mm) long, with three upper sepals, and two more hairy lower sepals. The corolla is ⅛–3/16″ (4–5 mm) long. There are four stamens. Flowers appear from August to October.

Fruits: Schizocarps are 1/16″ (2 mm) around, containing seeds that vary from white to dark brown in color.

Habitats: Moist or dry wooded bottomlands, open valley pastures, and along trails, rail­roads, and roadsides.

Edibility: A subspecies, Perilla frutescens var. crispa, is grown widely in Japan, where it is known as shiso. Its seeds, seed oils, and leaves are used as a garnish or condiment in Asian cooking.

Medical: Beefsteak plant is packed with about 400 different bioactive compounds that show potential for a wide range of medical uses.

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Perilla frutescens description by Thomas H. Kent, not updated.

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