Perilla is actively used in landscape design, cooking, folk medicine and cosmetology. According to the content of carotene, the perilla is not inferior to carrots, and the amount of omega acids in the oil oil is 2 times greater than the fish oil.
Origin
Place of origin Perilla is Japan and China. Cultivates the plant around the world and in each country they give their name. For example, wild sesame, Chinese basil, Shio, Tallkke, Vietnamese coriander. In Russia, Perilla is not deservedly forgotten, although in the middle of the 20th century he was popular in the gardener environment.
Name
Latin name is Perílla. The only view is Perilla FruteScens.
Description
Herbaceous perennial belongs to the family of casnotkov. The height of the plant reaches 40-60 cm. The quadrighed stem has few branches.
The color of the leaves is diverse: bright green, with purple splashes, motley, wine-red. Beautiful leaflets rounded short cutters and opposition. Structural sheet surface with sharp end and gear edges. Lower sheets are larger, up to 10 cm long.
In Garden, Perilla is valued for decorativeness. Therefore, varieties with long-lasting vegetation are more often planted.
Flowerines perilla throws in the fall, when the day becomes shorter. At the top of the plant blooming tiny stained flowers, white, purple or lavender coloras in the photo. The bells are located on a short flowers and are assembled into busy or blurred inflorescences. A polished flower gives a dry fruit with small nuts. The plant itself is seeded when the fruit reaches maturity and is revealed.
Perilla - Plant (in the photo) The thermal-loving, has no resistance to frosts, so in the regions middle strip Signs annually.
What are the grades of Perilla
Popular plants not much varieties:
The leaves with a sharp, saturated aroma are suitable for food.
The variety is more interesting for seeds. They produce essential oil.
How Perilla breeds
The reproduction most often occurs seeds. They are sowing immediately into the ground either on seedlings. In the warm climate of sowing in open sad Perform in March or sowed for the winter. In medium latitudes, growing starts with seedlings. The seed material is pre-soaked in a manganese solution or a growth stimulator for 2 days.
The tanks are filled with a sandy peat mixture and seeds are placed in it. The magnitude of the plug is 0.5 cm. The soil mixture is moistened with a pulverizer. Closed with a film and placed in warm place.
After 2-3 weeks, shoots are cut several times. From above, a small layer of sand is plugged into the cup. The appearance of 2 full-fledged leaves serves as a signal to disembarking into an open ground. The settlement time falls on the middle of May.
At the end of September, perilles cut the stems and rooted in water or nutrient mixture. IN room conditions The growth of the plant continues and repeated bloom comes.
Preparation for landing
Preparation of the site begin in the fall. For perilles, open, illuminated plot. High lighting is especially important to the restrem and red-grained varieties. It is necessary to avoid drafts, otherwise the plants will grow by chili.
The ground is drunk with a compost to get loose soil. Posnu on the growth of Perilla affects the landing after pea and legumes. The seedlings start at an average temperature per day + 12 °. In the prepared hole add mineral fertilizer And put a bush. Saplings with an interval of 20-30 cm. Around the plants, sand is plugged to protect against fungal lesions.
Care requirements
Perilla (see photo) unpretentious. Plant must periodically water, loosen, remove weary grass and make fertilizers.
Young seedlings need a weeding every 3 weeks. Plants feel comfortable at temperatures + 18-27 ° and watering 2-3 times a week. On hot days you need to water more often. Water should be avoided so that the rot does not appear, and the plant did not destroy the fungus, fusariasis or spot.
Organic feeding makes every month during the season. Compost or seasoned a bird manure is suitable. After making fertilizers, the color of the leaves becomes more saturated, growth increases.
With the onset of autumn cold plants, the plants are transferred to the greenhouse or to the house, because wilting starts.
For the formation of the bush and the appearance of lateral processes, the tops of the stems are pouring.
For decorative cultivation Perillo does not cut off. Long shoots make supports.
The plant is affected by caterpillars, tick, scoop. Insecticides are used to combat them. In the case of consumption of culture, only natural agents are suitable.
For the season, the workpiece of raw materials make twice. The young piglet is cut off how much the flowers will be revealed, leaving 10-15 cm above the ground. Fresh leaves are dried or retaining in a cold for about 7 days.
Useful properties of Perilla
Perilla refers to active antioxidants. Tea with grass leaves helps to strengthen the immunity, removes the headache, normalizes the level of sugar and cholesterol.
The green part of the plant contains vitamins B1 and B2, A, C, RR.
Decractions and cloths from the leaves calm, remove pain, render a diuretic action. Oil obtained from seeds, saturated linolium and omega acids. Their action is directed to:
- strengthening vessels I. nervous system,
- restoration cartilage fabric and joints,
- oil intake Perilla makes skin elastic, hair and healthy nails,
- eastern medicine applies oil and decoction of grass with colds and inflammation of respiratory tract.
Perilla in the kitchen
Greens of perilles tender and juicy, her light pepper taste is diluted with notes anise and lemon.
Salads are prepared from fragrant leaves of plants. For this, green species with fresh lemon smell are more suitable. They season dishes from fish and seafood. Colored leaves have a spicy, sweetish smell.
They are eaten in salads or marinate. Kushan and pickles with red leaves are obtained tinned in beautiful pink color. The dried and crushed leaves are used in marinades to meat and fish, refuel soups and dishes from vegetables.
Oil after special processing uses confectioners, it is added to added to pastries, filling, candy.
Bright, multicolored greenery decorate various dishes before serving on the table.
Look also video
Perillo vegetable culture is another type of a salad plant that is used in cooking. The only appearance of this annual herbaceous plant has the Latin name perilla frutescens - perilla vegetable. The plant came to us from South-East Asia (Japan, China).
There, Perillou is eaten as a spice called Shio. The height of the plant can reach 140 cm, the leaves are located on a four-step stem. At the base of the stem leaves large, on long cutters, closer to the top of the leaves are more elongated, on short stiffs or completely without them.
Locked the leaves contrary, they can be red, green or motley. At the edges of the leaves are sharp jar, so the leaves of green are similar to nettle. In the seeds of Perilla is a large number of Oil, its content reaches 45 percent.
In Asian countries, this quick-drying oil is a technical raw material for the manufacture of varnishes and oils. The use of oil also produce typographic paints and waterproof material. In China, after special cleaning, oil is used in cooking and as a medicine from some diseases.
Thanks to the form I. beautiful coloring Leaves Vegetable Perilla are bred as decorative plant. Especially attractive looks at the front of the flower beds and large flower beds, performing the role of a curb plant.
In Russia, vegetable perilla is considered promising spinning culture. Seeds of vegetable perilla variety Rosinka can be found on the shelves of stores for dachensons and gardeners. This variety is characterized simultaneously with its decorativeness and excellent taste.
His gentle I. juicy greens It has a special pleasant aroma and refreshing aftertaste. In the smell, the presence of Anisa, Lemon is guessed, a thin fragrance of fragrant pepper and caramel is felt. Rosinka is the grade raking, cold-resistant, the growing period is 4-5 months.
Growing
Perilla Vegetable grows well on neutral wet fertile soils. Landing place - open areaLocated in the sun. IN comfortable conditions The plant rises to a height of 140 cm. It is possible to grow a culture of vegetable perilla can be seedled or planted into open ground.
The seeds of Perilla do not spare, so before planting, they are soaked for 2-3 days. Seeds are seeded in the last decade of March. Seedlings in open soil planted 60 days after sowing. When landing between rows leave a distance of 30 - 40 cm, and between seedlings in the very row - 20 cm.
In open primer spring landing Seeds are carried out in April. When 2-3 leaves appear, the plants thin. Between the plants, leave 20 cm. Carting perilla standard: loosening, weeding, watering. Once every two weeks, feeding is performed. Particularly needed feeding after cutting plants for greens.
To form compact bushes, central escape vegetable culture pinch. Firm The manufacturer of seed recommends conducting feeding to the water-soluble fertilizer "Aelita-Vegetable". The cutting of greenery is carried out twice for the summer, at an altitude of 10 cm from the ground or cut constantly, to choose from, separate shoots.
Use in cooking
Sliced \u200b\u200byoung leaves and shoots are used in cold dishes, salads, for decorating and giving fragrance with fish and meat dishes. Mature leaves are solid, pickled and dried. Dry leaves are grinding into powder and add to dishes as fragrant seasoning.
Vegetable perilla - culture with high decorative properties, and the leaves of the plant are used in cooking wide range dishes.
Video: Perilla - Vegetable Culture
Perilla - a grassy plant, a representative of the casnotkov family. Another name under which this plant is known - the leaves of Shio. The height of the grass does not exceed one meter, the leaves of the perilles have an ovoid shape, it blooms with small white colors (see photo). The color of the leaves may differ: depending on the type of plant, they can be green, red or spotted.
Motherland Perilla FruteScens is considered asia. In a wild form, the plant is found in India, Himalayas. Cultivate Perillo first started in China and Japan. Several centuries later, this plant began to grown on Far East. The perilla and the Caucasus are widely known, it is grown as an oilseed plant.
Perilla seeds contain oil that is used for the manufacture of paints and varnishes. To date, two types of oils are made from the seeds of Perilla: technical and food. Technical used to obtain typographical paints, as it dries quickly. Another industrial oil is used to create a waterproof layer, textiles will impregnate them for this. Food oil It has long been used in cooking and folk healing.
Growing: landing and care
There are several types of plants:
- Basil Perilla - grown for collecting seeds, of which oil is then mined.
- Nanjing Perilla is a salad grade that is grown for spicy greenery.
It is possible to grow perilla in our climate. Basically, it is grown for greens (as a spicy aromatic grass). Grass Perilla grows well in conditions of loose soil with high content nutrients. The plant is an annual, better grown it. essential method. The seeds of the grass sprout very slowly, they should be soaked in water for several days. Water from the seed should be changed 3-4 times a day. Caring for the perilla is reduced to periodic quenching and rupture of the Earth.
It is possible to cut the plant before the start of its flowering, for this, young shoots cut off at an altitude of 10 cm from the ground. In one season, the cutting is held twice. Fresh greens can be stored in the refrigerator for a week. For this, the wet greens put in glass jar With a lid and put in the refrigerator. Plastic bags For storage, perilles are not used, since they quickly starts the plant.
Beneficial features
The beneficial properties of Perilla are due to its balanced chemical composition. Among other plants, Perilla FruteScens is highlighted by a high content of provitamin A (about 8.7 mg of carotene in 100 g of grass), this provitamin in it is almost as much as in carrots. The plant is rich in the vitamins of the group B, namely B1 and B2, also pp. Vitamins of group in positively affect the nervous system. Vitamin RR, or nicotinic acid, is needed for effective fat metabolism, it also reduces the level of poor cholesterol. Vitamin RR protects a person from cardiovascular diseases, hypertension, sugar diabetes. Regular use of products rich in vitamin RR facilitates migraine.
Perilla contains a large amount of vitamin C (about 55 mg), which makes the plant effective against seasonal colds. Perilla leaves contain antioxidants, which slow down the processes of aging, destroy free radicals. Western homeopathy recommends using Perill to normalize digestive processes.
Plant oil contains a large amount of alpha linoleic acid (about 64%). Alpha linoleic acid is very important because it is not synthesized in the body. The uniqueness of the perilla oil is also the fact that it contains twice as much omega-3 acids than the famous fish oil. Regular reception Oil helps reduce the level of "bad" cholesterol, reduces blood pressure. Perilla oil effectively with skin problems, diseases of the nervous system, with inflammation of the joints.
In cosmetology, plant seeds are used to make children's cosmetic products. In the cosmetology of Japan, oil and grass extract are widely used. Butter of this plant effectively removes itching, reduces irritation, nourishes the skin of the face. It is also known for its anti-inflammatory and antiseptic effectWhat allows you to use it in leaving cosmetics for the smoked skin. Perilla stimulates the process of collagen generation, gives the skin soft, removes dryness.
Use in cooking
In the cooking, the semic leaves are used, they are added to the salad compositions from vegetables. Decorative appearance Plants allows you to use it as decorations before serving on the table.
Perillo is widely known as Asian cuisine. The plant has a pleasant pepper taste, as well as lemon and anise flavor. In cooking use, as a rule, the fresh leaves of Shio, they are juicy and soft. In addition to adding to salads, the leaves also marinate are used to prepare sauces and drinks. Vietnamese cuisine applies perille to add to soups, here the plant is known as the "Vietnamese Coriander". In Asian restaurants in the leaves, the perilles wrap up the fish, which is also eating with the leaves.
Chisovo leaves are widely used as aromatic seasonings. To this end, add powder from dried leaves In meat and vegetable dishes. Seasonings add quite a bit, only to give a dish a pleasant aroma. Seasoning prepare, as a rule, from green-shaft varieties. A varieties with red leaves are mainly used for the soles, as well as in order to give the dish. In Japan, the use of red-hearted varieties is salted Stakhis. Thanks to the Stakhis, the Stakhis, a special aroma and bright pink color acquire.
Benefits of Perilla and Treatment
The benefits of the plant are known, above all, Asian medicine. The grass contains vegetable and essential oils that have many useful properties.
From the leaves and seeds, Perilla is preparing brazers who remove pain. Infusions are effective in coldic diseases, bronchitis, strong cough. A decoction of grass can be used as a natural diuretic.
Infusion is prepared as follows: 1 tablespoon of seeds or 6 tablespoons of dried grass poured 0.5 liters of vodka, then the blade is boiled for 15 minutes in a water bath, and then insist two hours in a tightly closed dish. Take the infusion should be half a glass 4-5 times a day.
Harm Perilla and Contraindications
The harm of the body of the perilla can be applied with excessive use or individual intolerance.
Perilla shrub belongs to the plant of green plants and contains a lot of useful substances for human health. For example, according to the content of the culture, boldly competes with. The height of this plant is about 60 centimeters, the painting of its stems and leaves can be three species - red, pink-purple and green. In nature, there are two types of plants. Basil Perilla serves an excellent source of essential oil, and Nanjing or Salad is used in cooking as spices. For decoration finished dishes It is often used by a virtual appearance that looks unusually beautiful on a plate.
Growing Perilla
In Japan, perilla is made to decorate many gardens. The plant is a strongwhere, he has large wrinkled and dry leaves. Japanese selection of culture is distributed in Europe. The most crops are the varieties of Akashiso and Aoshioso. Of russian varieties Perillas The most used is Rosinka, which perfectly adapts to the cold climate and very quickly gives high-quality fruits. Breeders constantly remove all new varieties of this wonderful plant.
The cultivation of perilla requires good soil processing. The plant loves loose and fertilized soils. Seeds of culture germinate not quickly, so on an industrial scale it is bred by seedlings. For this, the seeds are soaked for several days before landing in the pot, and after that they are already rooted. This process can be made not earlier than April-May, otherwise the perilla will not germinate. After 2 full-fledged sheets of plants grow in a pot, it can be safely transferred to the ground. All bushes are seated at a distance of about 25 centimeters from each other, so that the seedlings can freely develop.
As soon as the culture begins to bloom, it must be removed. At an altitude of 10 centimeters from the soil surface, the perille is cut off, after which the remaining part of the plant is able to give another harvest. The average yield of the culture is up to 5 kilograms per square meter.
Fresh perilla is stored in the refrigerator for about a week. Polyethylene is not recommended for these purposes, since such storage will contribute to the decay of the leaves. Best of all, fresh greens is saved in the glass tightly covered with a lid.
Culinary use of the plant
The juicy and gentle greens of this plant has many shades of tastes and flavors. A lightweight note is combined with aromas and. Perill can be used in dishes as in fresh formand in pickled, saline or dried.
For sauces and all kinds of drinks it is better to use pickled greens, but as a spice to meat or stew vegetables better suitable Dry leaves powder. The spice is produced from the extractive grades of Perilla. Redish varieties are used in all sorts of blanks and marinades. The plant attaches not only an unforgettable taste of pickles, but also a rich color. For example, when Sling Stakhis, you can use the Red Perill, as often do in Japan. Tubers of the Plants, thanks to a redicarious culture, become pinkish and acquire an unusual taste and aroma.
Medical properties
In seeds and beautiful large leaves, Perilla contains a big percentage. essential oilsused for the treatment and prevention of many diseases. From these parts of the plant boils are boiled with painful, antiseptic and sedative effect. The decoction of the perilla is effective with bronchitis, the cough of any origin, colds, it can be used as a diuretic or catholic agent.
But the most useful for health oil perilla, obtained by cold spin from plant seeds. The oil contains 64%, which is included in the top most useful for the human body. In addition, in this oil contains alfalinol and, and in it twice as much as in. In the leaves and seeds, Perilla has protein, and, and, as well as already mentioned carotene in a huge concentration (about 9%).
The use of oil for the prevention and treatment of many diseases leads to a decrease in blood level, treats skin diseases, lowers pressure during hypertension, relieves inflammation in the joints and has a soothing effect. Tubils, glycosides, terpenes, flavonoids and phenolic compounds in the composition of the funds have antioxidant, anti-inflammatory and antiviral properties. Western European homeopathy is widely used by a plant as an excellent digestive processes regulator. Present in oil rosemary acid possesses the sun protective properties, prevents the penetration into the skin of free radicals, stabilizes cell membranes, has protective properties against cancer diseases.
In Asian cosmetology and perfumery, the oil of Perilla enjoys wide popularity. It is able to drink and deeply moisturize the skin, eliminate irritation and itching. Thanks to these properties based on this ingredient, creams, scrubs and masks for leather, as well as shampoos and hair balms are manufactured.
Plant Perilla Shrub is a unique storehouse of vitamins, minerals, for the beauty and human health. The use of this plant makes it easy to avoid multiple diseases, and with chronic pathologies - do without pharmaceuticals. The efficiency of oil and infusion from the perilla is confirmed by many medical research, and the taste of vegetables and meat dishes, prepared with its use, significantly improves and acquires multifaceted shades. That is why if you have the opportunity to buy and use this plant, it is better not to refuse.
Perilla is a grassy perennial who can be grown as on land plot As a spice, and at home, to decorate the interior and aromatization of the air. Many sit down perilla to the vases that put on balconies, loggias and terraces. It is very often used for landscaping street lawns.
The plant has very beautiful, bright, carved, multi-colored leaves (their color depends on the variety), with spicy taste and aroma. Flowers resemble bells, can be white, purple or lavender shade.
There are several varieties of perilles. The most popular from our gardeners and gardeners is "Rosinka", which has the leaves of a saturated dark red color. This is a variety of agricultural, vegetable. Rosink's variety is a hardy, frost-resistant, raging and derived by Russian breeders.
Spicy-flavored culture is very unpretentious in leaving, generous for greens. It is widely used in cooking, as well as medicine, as the leaves have therapeutic properties.
How to care for such a plant like Perilla Rosinka, growing from seeds Reviews of it - all this we will discuss today on the pages of the site "Popular about health":
Growing perilla vegetable from seeds
Preliminate Perilla, mostly seeds. They can be heated immediately into open open ground. This is usually done under winter or in early spring - in March. But this method is good for warm, southern Regions countries. With a moderate climate, it is better to pre-grow at home seedlings. ABOUT ensure We will talk more:
Before sowing, twice the seeds of the perilla in a warm, easy-pink solution of mangarteau. After that, sit in the drawers filled with sandy peat soil. Put them into the soil, to the depth, about 5 mm, close the soil.
After sowing well, moisten the ground from the pulverizer with soft water. Cover with glass or film, put on a well-lit (but without a straight sun), a warm place. As needed, moisturize the soil from the pulverizer.
After about 2-3 weeks, the first searches will appear. When slightly grow up, the coating can be removed. While the seedlings are stronger, periodically thin them.
After two young leaflets appear, seedlings are ready for planting into an open ground or flower pot. Best time - mid-May. After landing, pinch the tops of the seedlings to go better.
Plant care
Perilla Vegetable Rosinka does not require some special care. It is enough to receive required amount Water and fertilizer, as well as the absence of weeds on the beds. Do not forget to periodically loose land. It is better to do it twice a month.
Air temperature:
Best temperature For successful development and growth - from 18 to 27c. But even very hot days perilla transfers well well. Only during this period you need to water it more often.
With the onset of autumn, when it gets colder, the leaves are very quickly fading. To slow down this process, transfer the plants to the greenhouse.
Podkord:
For feeding use organic fertilizers, for example, compost. Water to water well, with the addition of overworked chicken manure. Fertilizer makes a positive effect on the plant. Kostics grow rapidly, and the leaves become brighter.
Cutting greens:
It is possible to trim the leaves and stems when the bushes are growing up to 10 cm. Usually, the season it turns out two harvest. Fresh greens for making salads can be stored in the refrigerator no more than a week. For long storage, it is better to immediately cut it right and dry in a tank.
Houseplantsgrown by S. decorative targets, usually do not cut. But they need to make support so that they do not break down under their own weight.
Medical properties
This spicy vegetable culture is rich in vitamins group B, vitamins A, C and PP. It has pronounced anti-allergenic, anti-inflammatory, antioxidant and disinfecting properties.
Tea with the addition of fresh leaves will help to relieve headache, and in addition, it helps to reduce harmful cholesterol and sugar.
Regular reception of a small amount of seed oil helps to strengthen the vascular walls and the restoration of cartilage tissue.
Oriental doctors use perilla oil and dried leaves powder for treatment of colds, bronchitis, reducing asthma attacks.
In cosmetology also often use oil of this plant. In particular, it is part of cosmetics that increases the elasticity of the skin, as well as funds that improve the condition of the hair. Oil used in the manufacture of care products for gentle children's skin.