Detailed Explanation of Two Propagation Methods for Perilla Leaves

Livestock Farming Jan 1, 1970 0 views

Perilla leaves not only have an attractive plant shape, but perilla leaves are also a fairly well-known medicinal herb. More and more friends are now paying attention to health preservation, so growing a pot of perilla leaves on the balcony is also a very good choice. The editor will now introduce two propagation methods for perilla leaves.

Perilla leaves

1. Direct sowing: From late March to early and mid-April, open shallow furrows 0.5-1 cm deep on the prepared beds at a row spacing of 50-60 cm. For hole sowing, open holes at a spacing of 30 cm x 50 cm. When sowing, mix the seeds with fine soil, evenly scatter them into the furrows (holes), cover with thin soil, and press down lightly. Use 1 kg of seeds per mu. Seedlings emerge 5-7 days after sowing.

2. Seedling raising and transplanting: The seedbed should be chosen in a sunny, warm place, with sufficient base fertilizer applied, plus an appropriate amount of superphosphate. In April, water thoroughly first, then scatter the seeds, and cover with fine soil about 1 cm deep. If the temperature is low, plastic (11010, -40.00, -0.36%) film can be used as cover and removed after the seedlings emerge. When the seedlings are 5-6 cm tall, thin them; when they are 15-20 cm tall, choose a rainy day or the afternoon and transplant them into the field at a plant and row spacing of 50 cm x 60 cm. Water 1-2 times promptly after transplanting, and they will survive.

Cultivation Methods and Precautions for Huihui Perilla and Perilla Leaves

Chinese scientific name: Huihui Perilla, Perilla leaves

Also known as: Cockscomb Perilla

Kingdom: Plantae

Phylum: Angiosperms

Class: Dicotyledons

Subclass: Asteridae (

Order: Lamiales

Family: Lamiaceae

Subfamily: Lamioideae

Tribe: Perillinae

Genus: Perilla

Distribution area: Widely cultivated throughout China. Also found in Bhutan, India, Indochina, Japan, and Korea

Annual herb, 60-90 cm tall, with white soft hairs on the upper part. Leaves opposite, blade ovate or round, 3-9.5 cm long, 2-8 cm wide, apex acuminate or caudate, base nearly round, margin coarsely serrate, both surfaces purplish red or pale red, with glandular dots. Verticillasters 2-flowered, forming a one-sided false raceme; bracts ovate, apex acute or caudate; calyx campanulate, with soft hairs and glandular dots outside; corolla purplish red or pale red, with a ring of hairs inside the corolla tube, 2-lipped, upper lip slightly concave, lower lip 3-lobed; stamens 4. Nutlets nearly spherical, yellowish brown, reticulate. Flowering July-August, fruiting September-October.

1. Basic information

Section: Perilla Linn.

Family: Labiatae
Chinese name: Huihui Perilla
Other Chinese names: Cockscomb Perilla (Guizhou, Sichuan).
Literature source: var. crispa (Thbg.) Hand.-Mazz. (1939).
Ocimum crispum Thbg. （1784）; Benth. in DC. （1848）; Dentidia nankinensis Lour. （1790）; Plectranthus nankinensis Spreng. （1825）; Perilla ocymoides L. var. crispa Benth. in DC. （1848）; Makino （1912）; P. arguta Benth. in DC. （1848）; P. nankinensis Decne. （1852 ）* ; Forbes et Hemsl. （1890）; Dunn （1915）; Mentha reticulosa Hance （1852-53）; P. frutescens （L. ） Britt. var. nankinensis Britt. （1894）; Bailev（1926）; P. frutescens var. crispa Decne. ex Bailey （1924）, （1949）; Makino （1926）; Kudo （1929）; Hara （1953）; P. crispa Tanaka （1925）; Nakai （1928）; P. frutescens var. β crispa Decne f. crispa Makino （1926）.
Description field: Annual, erect, long-soft-hairy herb, 30-200 cm tall, stem green or purple, rounded-square. Leaves broadly ovate or round-ovate, 7-13 cm long, 4.5-10 cm wide, apex short-acute or abruptly acute, base rounded or broadly cuneate, margin coarsely serrate, both surfaces green or purple, or only the underside purple; leaf surface sparsely soft-hairy, veins on the underside appressed soft-hairy; petiole 3-5 cm long, densely long-soft-hairy. Raceme 1.5-15 cm long, densely long-soft-hairy; calyx about 3 mm long, lower part long-soft-hairy, with yellow glandular dots, growing to 1.1 cm when fruiting; corolla white to purple, 3-4 mm long; stamens scarcely exserted. Nutlets grayish brown, about 1.5 mm in diameter. Flowering August-November, fruiting August-December.
Distribution and habitat: Cultivated in China and various parts of Japan, also cultivated in the Dali and Lijiang areas of Yunnan. Used for medicinal and spice purposes. This plant varies greatly; the variation in leaf teeth ranges from narrow and deep serrations to the pointed serrations of wild perilla. It seems there is no need to establish var. arguta (Benth.) Hand.-Mazz. as a separate variety.

2. Introduction

Perilla comes from Tao Hongjing: "(Perilla) leaves purple beneath, and the odor is very fragrant; those without purple color, not fragrant, and resembling lamb's quarters are called wild perilla and are not used." "Bencao Tujing": Perilla, leaves purple beneath, and the odor is very fragrant; stems and leaves are collected in summer, fruits in autumn. There are several kinds of perilla, including water perilla, white perilla, fish perilla, and mountain fish perilla, all of which are of the beefsteak plant type. White perilla has square stems and round leaves, is not purple, and is also very fragrant; its fruits are also used as medicine. Fish perilla resembles wormwood, has large fragrant leaves, and the people of Wu use it to cook fish; it is also called fish shu. The kind growing among mountain rocks is called mountain fish perilla, mainly used for chronic dysentery with frequent large and small bowel movements; taken as a dry powder mixed with rice water, it is effective. "Gangmu": Perilla and white perilla are both sown in the second or third month, or self-sow from seeds left in the ground. Their stems are square, their leaves round with pointed tips and serrated all around; those in fertile soil are purple on both sides, those in poor soil are green above and purple beneath; those white on both sides are white perilla, that is, beefsteak plant. When perilla is tender, its leaves are gathered and eaten with vegetables, or salted with salt and plum brine to make a pickled food that is very fragrant; in summer it is made into a cooked soup and drunk. In the fifth and sixth months it is harvested with the roots, the roots are roasted over fire, and it is dried in the shade, so the leaves do not fall for a long time. In the eighth month it opens fine purple flowers, forming spikes and chambers like. In the middle of the ninth month, when it is half withered, the seeds are collected; the seeds are fine like mustard seeds and yellow-red in color, and oil can also be extracted like beefsteak plant oil. There is now a kind of flower perilla; its leaves have fine teeth densely twisted as if cut out, and its fragrance, color, stems, and seeds are no different; people call it Huihui Perilla. Perilla has a history of about nearly 2,000 years of cultivation and use in China, mainly for medicinal, oil, spice, and food purposes. Its leaves (perilla leaves), stems (perilla stems), and fruits (perilla seeds) can all be used as medicine; the tender leaves can be eaten raw or made into soup, and the stems and leaves can be pickled. In recent years, because of its unique active substances and nutritional components, perilla has become a multi-purpose plant of great worldwide attention, with very high economic value. Russia, Japan, South Korea, the United States, Canada, and other countries have carried out large-scale commercial cultivation of Perilla plants and developed dozens of perilla products such as edible oil, medicines, pickles, and cosmetics

3. Perilla classification

There are two kinds of perilla, one of which has purple leaf undersides and a fragrant, fresh, sweet taste. This kind is commonly used by mashing fresh perilla leaves and tender ginger, adding salt, and mixing with sliced boiled pork or sliced boiled duck; or fresh perilla leaves are mashed with garlic and salt to make a cold dish. It has the effects of promoting the flow of qi, strengthening the stomach, aiding digestion, inducing sweating, and dispelling cold. Folk custom often uses fresh perilla leaves to stir-fry river snails; on the one hand, it uses their fragrance to remove fishiness and make them tasty, and on the other hand, it also uses their detoxifying effect. Perilla is commonly used in traditional Chinese medicine in China, while Japanese people mostly use it in cooking, especially as an indispensable accompaniment when eating sashimi. In a few areas of China, it is also used as a vegetable or made into tea. Perilla leaves are also called su ye; they have the functions of relieving the exterior and dispersing cold, promoting the flow of qi, and harmonizing the stomach, and are mainly used for wind-cold common cold with cough, chest and abdominal distension and fullness, nausea and vomiting, and other symptoms. The seeds are also called su zi and have the functions of suppressing cough, calming panting, and resolving phlegm. The whole perilla plant can be distilled into perilla oil, and the oil from the seeds is also called perilla seed oil. Long-term consumption of perilla seed oil has a clear effect on treating coronary heart disease and high blood lipids.

Dietary therapeutic effects

It has the effects of dispersing cold and relieving the exterior, diffusing the lung and stopping cough, regulating qi and harmonizing the middle, calming the fetus, and detoxifying; Collection: Harvest in early September (around White Dew) when branches and leaves are luxuriant and the inflorescence has just emerged, place in a ventilated place to dry in the shade, then pick off the leaves.

Medicinal material

Dried whole leaves are ovate or round-ovate, mostly shrunken and curled, or already broken, both surfaces brownish purple, or the upper surface grayish green and the lower surface brownish purple, both surfaces with sparse hairs; apex pointed, margin serrate, base nearly round, stalked, thin and brittle. Chopped pieces are mostly mixed with small stems and branches. Stems square, grooved, outer bark yellow-purple, sometimes peeling off, xylem yellowish white, with white loose pith in the center. Odor aromatic, taste slightly pungent. Those with large leaves, purple color, unbroken, strong aroma, and no stems or branches are considered best.

4. Perilla distribution

Mainly produced in Jiangsu, Hubei, Guangdong, Guangxi, Henan, Hebei, Shandong, Shanxi, Zhejiang, Sichuan, and other places.

5. Plant morphology

Wrinkled perilla, also known as red perilla ("Buque Zhouhou Fang"), perilla ("Shiliao Bencao"), red perilla. Annual herb, with a distinctive aroma. Stem erect, 30-100 cm tall, purple or green-purple, rounded-square, much branched above, with long soft hairs at purple nodes. Leaves opposite; petiole 2.5-7.5 cm long, with purple or white nodal hairs; leaf blade perilla leaf wrinkled, ovate or round-ovate, 4-12 cm long, 2.5-10 cm wide, apex abruptly acute or long-acute, base rounded or broadly cuneate, margin serrate, both surfaces purple, or upper surface green and lower surface purple; both surfaces sparsely soft-hairy, lower surface with fine oil dots. Raceme slightly one-sided, terminal and axillary; bracts ovate, entire; calyx bell-shaped, densely soft-hairy on the lower outside, apex lipped, upper lip 3-lobed, lower lip 2-lobed; corolla tubular, apex 2-lipped, purple, upper lip 2-lobed, lobes square, apex slightly concave, lower lip 3-lobed, the two lateral lobes nearly round, middle lobe transversely elliptical; stamens 4, didynamous, borne at the middle of the corolla tube; ovary 4-lobed, style arising from the base of the ovary, stigma 2-lobed. Nutlets brown, ovate, containing 1 seed. Flowering June-July. Fruiting July-August. Wild or cultivated, distributed throughout China. Pointed perilla, also known as: wild perilla. The whole plant sparsely soft-hairy. Leaves long-ovate, apex long-pointed, base cuneate, decurrent to the petiole, with coarse rounded teeth, both surfaces flat, not wrinkled, purple and hairy. Corolla purplish red or pale red. Nutlets brown to pale yellow.

Cultivation Methods of Coleus and the Difference Between Coleus and Perilla

Coleus is an excellent potted foliage flower, with bright colors and many varieties. So how is coleus cultivated? What is the difference between coleus and perilla? Let's learn about it together below.

1. Coleus cultivation methods

1. Soil: Coleus prefers sandy loam rich in humus and well drained, and requires loose, fertile soil. A culture soil mixed with 2 parts leaf mold, 2 parts garden soil, and 1 part rice husk ash can be used, with an appropriate amount of organic fertilizer and bone meal applied as base fertilizer.

2. Light: When the light is soft and sufficient, coleus has strikingly brilliant leaf color, but it avoids direct strong sunlight under a clear summer sky, which makes the leaf surface rough and lose glossiness. In shaded environmental conditions, the leaf color is also not vivid.

3. Temperature: It prefers warmth and has relatively strong cold resistance. The suitable growth temperature is 15-25 °C, the overwintering temperature is about 10 °C, and when it drops to 5 °C, frost damage is likely to occur.

4. Watering: Coleus's water requirement lies in keeping the potting soil and environment often moderately moist. Avoid drought and prevent waterlogging, so as to prevent leaf dehydration and loss of color and root infection with soft rot.

5. Fertilization: Coleus likes fertilizer. After each pinching, apply cake fertilizer water or human manure/urine once. After autumn, when the temperature is suitable and growth accelerates, apply light fertilizer frequently; when necessary, 0.1% urea can be added for foliar spraying.

6. Pests: Coleus is prone to damping-off during the seedling stage, so attention should be paid to disinfecting the sowing soil. During the growth period, it is harmed by leaf spot disease; spray with 500 times liquid of 50% thiophanate-methyl wettable powder. When cultivated indoors, it is prone to harm by scale insects, red spiders, and whiteflies; spray with 1000 times liquid of 40% omethoate emulsifiable concentrate for control.

7. Pruning: During the seedling stage, coleus should be pinched several times to promote side branches and make the plant shape full. After flowering, 2-3 nodes of some branches can be retained and the rest cut off, to regrow new branches.

2. Differences between coleus and perilla

The whole coleus plant is hairy, the stem is four-angled, woody at the base, leaves simple and opposite, ovate, apex long-acuminate, margin with blunt teeth; leaves can grow to 15 cm long, leaf surface green, with brightly colored markings of pale yellow, peach red, vermilion, purple, and so on. Terminal raceme, flowers small, light blue or light purple. Nutlets smooth and glossy.

Coleus picture

Perilla, also known as: Guiren, white perilla, red perilla, etc.; it is an annual herb of the Lamiaceae family. It has a distinctive aroma. The leaf blades are mostly shrunken and curled; when complete and flattened, they are ovate, 4 to 11 cm long, 2.5 to 9 cm wide, apex long-pointed or acute, base rounded or broadly wedge-shaped, margin with rounded serrations, both surfaces purple or the upper surface green, the lower surface with many sunken dot-like glandular scales; petiole 2 to 5 cm long, purple or purple-green, brittle.

Perilla picture

The above isColeus cultivation methodsandthe difference between coleus and perillaintroduction. I hope it is helpful to everyone. For courtyard cultivation, coleus can be used for flower beds or plant edging. Of course, potted cultivation can also be used to decorate conference venues and theater front halls.