Perilla zǐsū

It is the name of a plant that can be used medicinally, and also the name of a Taiwanese author of novels

Medicinal plant Perilla frutescens

Alias: 赤苏, 紅苏, 黑苏, 红紫苏, wrinkled 紫苏, and so on.

It is the leafy shoots of Perilla frutescens [Perilla frutescens (L.) Brltt. var. arguta Benth. Hand.-Mazz.] of the family Labiatae. The stems, leaves and seeds are used as medicine. Perilla belongs to a comprehensive cross-commodity can be used medicinally, is a commonly used clinical medicine, but also can be eaten, in the form of stems called purple stalks, the leaves are also known as the leaves of Su, to relieve the epidermis, and the seeds are also known as Su Zi, black Su Zi, red Su Zi, is an important ingredient of Su Zi descending qi soup. It disperses cold and relieves epidemics, regulates Qi and relieves the middle. It is mainly used for treating cold and fever, fear of cold, no sweating, chest tightness, coughing, solving abdominal pain caused by crab poisoning, diarrhea, vomiting and so on. When we did the experiment of flat mushroom mimicry, we found that perilla mimicry is very effective. Cultivated throughout the country, the provinces south of the Yangtze River have wild, seen in the village side or roadside.

Edit paragraph plant characteristics

Perilla 60-180 cm high, has a special aroma. Stem 4-angled, purple, greenish purple or green, villous, denser at the stem nodes. Single leaves opposite; leaf blade broadly ovate or circularly ovate, 7-21 cm long, 4.5-16 cm wide, base rounded or broadly cuneate, apex acuminate or caudate-acuminate, margin coarsely serrate, purple on both surfaces, or greenish-purple on both surfaces, or green on both surfaces, sparsely pilose above, adnate pilose on veins below; leaf blade 2.5-12 cm long, densely villous. Verticillasters 2-flowered, forming terminal and axillary pseudo-racemes; bracts 1 per flower, bracts ovate-orbicular, apex acuminate; calyx campanulate, 2-lipped, 5-lobed, villous proximally, equaling inflated and elongated when fruiting, inner throat sparsely pilose; corolla purplish-red to pink to white, 2-lipped, upper lip retuse, lower lip 3 lanky. 2 strong; ovary 4-lobed, stigma 2-lobed. Nutlets subglobose, tan or grayish white.

Editorial growth characteristics

Perilla is very adaptable, the soil requirements are not strict, well-drained, sandy loam, loam, clay loam, in front of the house, ditch side of the ground, fertile soil cultivation, good growth. The previous crop is good for vegetables. Fruit trees can be planted under young forests.

----------------------------------------------------------

Perilla

Perilla is the young leaves of PerillafrutescensL. of the family Labiatae, also known as white perilla. Annual

Herbs, young leaves cold or for soup.

Perilla Perillafrutescens L. contains 85.7 grams of water per 100 grams, 3.8 grams of protein, 1.3 grams of fat, 6.4 grams of carbohydrates

, 44 milligrams of phosphorus, 2.3 milligrams of iron, 9.09 grams of carotenoids, 10.02 milligrams of vitamin B,

vitamin B20.35 milligrams of niacin, 1.3 milligrams of niacin, vitamin C47 milligrams of vitamin C, and volatile oils and other substances

. volatile oil and other substances

With a special aroma.

Shiso leaves are pungent and warm in nature, with the efficacy of publishing, dispersing cold, regulating qi, and camping. It can be used to treat cold, wind-cold,

cold fever, cough, asthma, chest and abdominal distension. The Compendium of Materia Medica states that it "moves qi and relaxes the middle, clears phlegm and benefits

the lungs, harmonizes the blood, warms the middle, relieves pain, calms asthma, and settles the fetus".

Note: Avoid eating if you are sick with warmth or have weak qi.

Perilla seeds

Perilla seeds for the labiatae plant perilla seeds. Seed oil rate of up to 45% or so, oil linolenic

acid accounted for 62.73%, linoleic acid accounted for 15.43%, oleic acid accounted for 12.01%. Seed protein content up to

25%, but also contains gluten, vitamin E, B1, sterols, phospholipids and so on.

Perilla seeds are pungent and warm in nature, with the efficacy of eliminating phlegm, moistening the lungs and broadening the intestines. Treatment of cough, phlegm asthma,

Qi stagnation, constipation. Qi deficiency, yin deficiency, cough, spleen deficiency, avoid eating.

Alias red perilla, red perilla, red perilla, wrinkled perilla

Source Perilla frutescens (L.) Britt. early September when the inflorescences will grow, cut off the whole plant, hanging upside down in a ventilated place to dry.

Taste and flavor attribution of pungent, warm.

Functions and Indications: Dispersing cold and relieving symptoms, regulating qi and relaxing the middle. Used for wind-cold cold, headache, cough, chest and abdominal distension.

Dosage 1 to 3 money.

Excerpts from the National Compendium of Chinese Herbal Medicine

Perilla

(A) Overview

Perilla, alias Eb, Chisu, Baisu, Fragrant Sue, etc., the scientific name of Perillafrutescens L., for the family Labiatae, annual herbs. With a special aroma, native to China, now mainly distributed in India, Burma, China, Japan, Korea, South Korea, Indonesia and Russia and other countries. There are wild and cultivated species in North China, Central China, South China, Southwest China and Taiwan Province.

Perilla has been cultivated in China for nearly 2,000 years, and is mainly used for medicinal purposes, oil, spices, and food, etc. Its leaves (perilla leaves), peduncles (perilla stalks), and fruits (perilla seeds) can be used as medicine, and the young leaves can be eaten raw and made into soup, and the stems and leaves can be drowned and impregnated. In recent years, because of its unique active substances and nutrients, perilla has become a kind of multi-purpose plant that has attracted much attention in the world, with high economic value. Russia, Japan, South Korea, the United States, Canada and other countries of the genus Perilla plants for a large number of commercial planting, the development of edible oils, medicines, drowning products, cosmetics and other dozens of Perilla products.

(II) Characteristics

1. Botanical characteristics The genus Perilla includes one species of Perilla and two of its variants, the variant wrinkled-leafed Perilla (P.frutescens (L.) Britt.var.crispa Deane ), also known as the cockle Perilla, back to the Perilla; and another variant of acuminate-leafed Perilla (P.frutescens (L.)). Britt. var. acuta (Thunb) Kudo.), also known as wild perilla. Perilla is an annual herb with a specific aroma, erect stems quadrangular in cross section, 50 to 200 cm tall, much branched, densely fine pilose, green or purple. Leaves opposite, ovate or broadly ovate, margin serrate, tip acute, both sides of the leaf all green or all purple, or leaf surface green, leaf back purple. Petiole 3-5 cm, densely villous; verticillasters 2-flowered, white, pink to purple, forming terminal and axillary lateral pseudo-racemes. Bracts ovate, entire. Calyx campanulate, upper lip 3-lobed, broad, lower lip 2-lobed. Corolla tubular, apex 2-lipped, upper lip 2-lobed emarginate, lower lip 3-lobed. Stamens 4, ovary 4-lobed, style inserted at the base of the ovary, nutlets ovoid or globose, gray-white, gray-brown to dark brown, 1,000 grains weighing 0.8-1.8 grams.

2. Requirements for environmental conditions Shiso likes warm and humid climate. Seeds can germinate when the ground temperature is above 5 degrees Celsius, and the suitable germination temperature is 18 to 23 degrees Celsius. Seedlings can tolerate a low temperature of 1 to 2 degrees Celsius. Plants grow slowly at lower temperatures. Summer growth is vigorous. The suitable temperature during flowering is 22 to 28 degrees Celsius with 75% to 80% relative humidity. More tolerant of humidity, more tolerant of waterlogging, intolerant of drought, especially during the formation of product organs, if the air is too dry, the stems and leaves are coarse, hard, fibrous and of poor quality. Wider adaptability to the soil, in the more shady places can also grow.

(C) Cultivation Technology

(1) Cultivation methods and cultivation season Yangtze River Basin and North China can be sown in the open ground in late March to early April, but also seedling transplantation, June to September can be harvested one after another, the protected area from September to February can be sown or seedling planting, harvested from November to June of the following year.

(2) seed treatment and germination Perilla seed is a deep dormant type, 4 to 5 months after seed harvesting in order to gradually complete germination, if you want to grow in the opposite season, low temperature and gibberellic acid treatment can effectively break the dormancy, will be freshly harvested seeds with 100 microliters / liters of gibberellic acid and placed in a low temperature of 3 degrees Celsius and under the conditions of light for 5 to 10 days, and placed in the 15-20 degrees Celsius light conditions for 12 days, seed germination, seed germination. Under the condition of germination for 12 days, seed germination can reach more than 80%.

(3) sowing seedlings Jiangnan region seedling in mid-March with a small arbor seeding method is the best. Seed amount of 3 kg per hectare. According to 8% to 10% of the planting area to prepare the seedbed, seedbed seeding amount of 10 to 14 grams / square meter. Before sowing the seedbed should be watered to the bottom of the water, the seeds are evenly spread on the bed, covered with a layer of thin soil that can not see the seed particles, and then evenly sprinkled with some straw, covered with mulch, and then add a small arch, in order to keep warm and moisturized, after 7 to 10 days that is, the germination of the seedling. Pay attention to the timely removal of the film, timely inter-seedling, general inter-seedling 3 times to achieve the standard of not crowded, seedling spacing of about 3 cm square. In order to prevent the seedlings from growing into high-footed seedlings, attention should be paid to timely ventilation, air permeability. Into the month of April you can remove the trellis film, promote plant stout, enhance the planting of the external environment after the adaptability.

(4) planting Soil in the planting of 10 ~ 15 days before the deep ploughing of the sun, per hectare of composite fertilizer 1500 kg, 45000 kg of human urine, 75000 kg of garbage fertilizer as a base fertilizer. The whole land is made into a 1.2-meter gross ridge, the net surface of the ridge is 0.9 meters, and the surface of the ridge is required to be smooth. Before planting spraying herbicide Duer, dosage of 1500 g / ha, after spraying in addition to planting holes, try to do not destroy the soil surface herbicide liquid film. 2 days after planting, so that the entire growing season without the occurrence of grass. Planting is usually carried out in mid-April, when seedlings have 2 to 3 pairs of their leaves. Planting 6 rows per ridge, plant spacing are 0.15 meters. In addition to open field cultivation, perilla can be cultivated according to different edible purposes, the use of protected areas, such as:

① bud perilla: seed sown in a seedbed moistened with 300 mg / liter gibberellin solution or some simple seedling tray, when the perilla grows to have 4 true leaves, flush ground. Cut and harvest the bud perilla.

② spike perilla: northern winter using greenhouse production, due to short sunshine, can promote bud differentiation, southern areas available black. Membrane cover, so that the sunshine shortened to 6 to 7 hours Qi when growing to 6 to 7 true leaves when spiking, spike length to 6 to 8 cm can be harvested spike perilla.

(5) field management During production, look at the growth trend and timely application of urea 7 to 8 times. Throughout the growing period, the soil is required to be kept moist, which is conducive to rapid plant growth. 20 to 25 days after planting to remove the leaves of the first crop, the old leaves below the fourth section should be completely removed. Leaves above the fifth node that reach 12 centimeters wide are removed for pickling. Effective nodes generally up to 20 to 23 sections, can be picked up to export standards of 40 to 46 leaves. Perilla strong branching force. The branches should be removed in time.

In management, special attention should be paid to timely pitchforking. Because of the strong branching force of perilla, if you do not remove the branching branch, both consume nutrients, delay the growth of the genuine leaves, and reduce the total number of leaves and reduce production. Forking can be done at the same time as leaf removal and harvesting. Not to stay in the field of perilla, can be in early September before the plant began to grow inflorescences, stay 3 pairs of leaves for pitchforking and centering, this 3 pairs of leaves can also reach the standard of finished leaves.

(6) pest control Pests and diseases rarely appear, such as rust, available 50% Tobramycin 1500 times for prevention and control, continuous spraying twice a week.

The pests that harm perilla, mainly grasshoppers and small green insects, make the leaves perforated and lose commercial value. In the prevention and treatment, can be used dichlorvos, quick kill Ding and other short residual period of strong insecticide spray treatment. Spraying must be carried out immediately after leaf picking, in order to reduce the amount of pesticide residues, you can delay the next leaf picking time, 2 pairs of leaves picked at the same time.

(7) Leaf harvesting Young stem leaves for vegetable use, can be picked at any time. As an export commodity perilla, need to be harvested according to the standard, the harvesting standard is: the widest part of the middle of the leaf blade reaches more than 12 centimeters, no defects, no holes, no disease spots. Generally in late May or early June, if the seedling is strong and healthy, from the fourth to the fifth pair of its leaves can reach the standard of harvesting. June, late and late July to early August, the rapid growth of leaves, is the peak harvesting period, an average of 3 to 4 days can be picked a pair of leaves, other times generally every 6 to 7 days to harvest a pair of leaves. From late May to early September, generally 20 to 23 pairs of qualified commercial leaves can be harvested, cured up to a plant yield of about 120 grams.

For medicinal use of Su leaves, in the fall when the seeds are ripe, that is, cut off the cob, leaving the leaves and stalks another cool place to put the collection after drying.

(8) seed harvesting To harvest seeds for the purpose, should be appropriate for the heart treatment, that is, remove part of the stem tip and leaves, to reduce the nutrient consumption of stems and leaves and can increase permeability. Before the formation of flower buds, it is necessary to apply fast-acting nitrogen fertilizer once, 10 kg, and calcium superphosphate once, 10 kg. Because perilla seeds are extremely easy to fall off naturally and be eaten by birds, the seeds are cut at 40% to 50% maturity, dried on a prepared site for several days, threshed, and dried in the sun. If not harvested in time, the seeds are very easy to fall off naturally or be eaten by birds.

(D) Nutritional value

Perilla whole plant has a high nutritional value, it has a low sugar, high fiber, high carotene, high mineral elements. In the young leaves per 100 grams containing 0.68 ~ 1.26 grams of reducing sugar, 3.84 grams of protein, 3.49 ~ 6.96 grams of fiber, 1.3 grams of fat, carotene 7.94 ~ 9.09 mg, vitamin B1 0.02 mg, vitamin B2 0.35 mg, niacin 1.3 mg, vitamin C 55 ~ 68 mg, potassium 522 mg, sodium 4.24 mg. Calcium 217 mg, Magnesium 70.4 mg, Phosphorus 65.6 mg, Copper 0.34 mg, Iron 20.7 mg, Zinc 1.21 mg, Manganese 1.25 mg, Strontium 1.50 mg, Selenium 3.24 to 4.23 micrograms, volatile oil containing perilla aldehyde, perilla alcohol, menthyl ketone, menthone, menthyl alcohol, eugenol, albizia albiziaenone, and so on. The anti-aging element SOD is up to 106.2 micrograms per milligram of perilla leaves.

Perilla seeds contain a large amount of oil, the oil rate of up to 45% or so, the oil contains linolenic acid 62.73%, linoleic acid 15.43%, oleic acid 12.01%. Seed protein content of 25%, containing 18 kinds of amino acids, including lysine, methionine content is higher than the high protein plant seed amaranth. In addition, there are gluten, vitamin E, vitamin B1, velvet alcohol, phospholipids and so on.

Chinese name: Perilla frutescens

Source: The dried leaves of Perilla frutescens(Linn.) Britl.var.crispa Decne.

Source: Color Atlas of Practical Chinese Herbs. Volume 1

Introduction

Title Introduction

Source This product is the dried leaves of Perilla frutescens(Linn.) Britl.var.crispa Decne.

Proto-plant

Perilla frutescens is an erect annual herb, often more than 1 meter high; the stem is green or purple, cylindrical, with 4 obtuse ribs, villous. Leaves opposite, herbaceous. Broadly ovate or suborbicular. 7-13 cm long, 4.5-1O cm wide, apical mucronate or cuspidate, base broadly cuneate to rounded, margin lacerate-coarse serrate, both surfaces purple. Or only purple below, purple-green above, sparsely pilose, villous below; petiole 3 to 5 cm long. Flowers open in fall. Purple-red, arranged in axillary, densely flowered, lateral racemes; bracts broadly ovate or suborbicular. bracts broadly ovate or suborbicular. ca. 4 mm, bearing reddish-brown glandular dots, glabrous; calyx campanulate. straight, glabrous; calyx campanulate. ca. 3 mm, 1O-veined, villous and glandular dotted, calyx limb 2-lipped, upper lip 3-lobed, middle lobe smaller. Lower lip 2-lobed. Lower lip 2-lobed; longer than upper lip; corolla 3-4 mm long. Corolla tube short, throat subcampanulate, limb subdilabiate. Upper lip emarginate. Lower lip 3-lobed, center lobe very large; stamens 4. Several as high as corolla lobes. Fruiting calyx obviously enlarged. 1.1 cm long, flat or pendulous, base swollen on one side; nutlets spherical, 1.5 mm in diameter, brown, reticulate.

China's northern and southern provinces and districts are cultivated, between the escape for the wild. Widespread in eastern and southeastern Asia.

Harvesting and processing before flowering in summer and fall, picked in batches, remove impurities, sun-dried.

Herbal properties The leaf blade is wrinkled and curled, often broken, and the complete leaf blade is ovoid, 4-13 cm long, 2.5-9 cm wide, or 2.5-9 cm wide, or 2.5-9 cm wide, or 2.5-9 cm wide. Width 2.5-9 cm or more. The tip is acute, the base is broadly cuneate, the edge is lacerate serrate. The petiole is 2 to 7 centimeters long. Both surfaces purple to purple-blue or purple-green above, sparsely covered with gray-white hairs, most of the depressed glandular dots visible below. The texture is brittle and fragile. It has a pungent aroma and a mildly pungent flavor. To the leaf blade large, purple color, without branches and stalks, aroma is good.

Tastes and functions Warm. Attributed to the lung and spleen meridians. It is used to relieve cold and wind-cold cold, cough and asthma. Used for wind-cold cold, cough and asthma, vomiting in pregnancy, fetal restlessness. It can also relieve fish and crab poisoning. Common dosage of 5 ~ 1O grams.

Efficacy

As perilla contains a large amount of oxalic acid, oxalic acid in the body meets calcium and zinc to generate calcium oxalate and zinc oxalate, in the human body deposited into the body too much damage to the nervous system, digestive system and hematopoietic function.

Note

① Perilla frutescens (Linn.) Britt. There are two common types of Perilla frutescens; a class of green leaves, white flowers, known as white perilla; a class of leaves and flowers are purple or purple-red, known as perilla. The medicine mostly take the flowers and leaves purple.

② Perilla is widely cultivated in China, the history of cultivation is also very long, thus forming a number of varieties. In addition to the book recorded back to the perilla. There are still wild perilla var. acula (Thunb.) Kudo and auriculato-dentata var. auriculato-dentata C. Y. Wu, it is reported (Flora of China, vol. 66) that these varieties can also be used as medicine.

Appendix: Perilla pedicel

This species is the dry stem of the back to the back of the perilla, the goods were square cylindrical, obtuse rounded corners, the length varies, 5 ~ 15 mm in diameter. Surface purple-brown or dark purple, all four sides have straight grooves and straight lines, nodes slightly expanded, with opposite branches and leaf scars. The body is light and hard. The stout, purple-brown stems are preferred. Pungent, warm. Attributed to the lung and spleen meridians. It is used to regulate qi and broaden the middle, relieve pain and stabilize the fetus.

P.S.: perilla seeds

This product is the dried mature fruits of Hui Hui Su. Commodity for small spherical or ovoid particles, 1 to 3 mm in diameter, the surface gray-brown or gray-brown, with elevated dark purple reticulation and rounded bumps. The pericarp is thin, hard and brittle, easily crushed. Seeds yellow-white, seed coat membranous, cotyledons 2, oily, rubbed by hand with perilla aroma. The best is the one with large, full grains and black color. Pungent, warm. Attributed to the lung meridian. Lowering gas and eliminating phlegm, asthma, laxative.

Functions: Attributed to the lung and spleen meridians. Dispersing cold, promoting circulation of Qi and harmonizing the stomach. Used for wind-cold cold, cough and asthma, vomiting in pregnancy, fetal restlessness. It can also relieve fish and crab poisoning.

Taste: Pungent. Warm

Taiwan novel author Zisu

Fans of the city of ghosts will have a deep impression of the novel version of the city of ghosts phantom sword record, the novel with beautiful writing re-interpretation of this poignant and moving millennium of love, bringing us a different kind of moving. The author of this novel is Zisu, also known as Ziming, English name purplesea, a female author from Taiwan. In addition to the novel version of the "ghost city", she also wrote the "tour of the phoenix", etc., like her novel friends can go to her website http://www.purplesea.idv.tw/index.htm to see

Purple Su fried cucumber: Hunan cuisine cuisine in the name of a dish. This dish has the crunchy softness of cucumber, the sweetness of perilla, plus the unique spicy Hunan cuisine, as a famous dish, it really lives up to its name. I hope you have the opportunity to go to the Hunan restaurant to taste the unique charm of this dish!