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Revision as of 11:57, 20 May 2019

Deulkkae, perilla

Deulkkae is an annual plant native to Southeast Asia and Indian highlands, and grown in Korean peninsula, Southern China and India. The plant was introduced into Korea before Unified Silla era, when it was widely cultivated.

Uses

Astama, Cough, colds, chills, nausea, abdominal pain, food poisoning, Diarrhea.

Parts Used

Leaves, stems.

Chemical Composition

Research has isolated such constituents as apigenin, Ascorbic-acid, beta-carotene, caffeic-acid, citral, dillapiol, elemicin, limonene, luteolin, myristicin, perillaldehyde, protocatechuic-acid, quercetin, rosmarinic-acid[1]

Common names

Language Common name
Kannada
Hindi
Malayalam
Tamil
Telugu
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit
English Beefsteak mint


Properties

Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.

Dravya

Rasa

Tikta (Bitter), Kashaya (Astringent)

Guna

Laghu (Light), Snigda (unctuous)

Veerya

Ushna (Hot)

Vipaka

Katu (Pungent)

Karma

Kapha, Pitta, Vata

Prabhava

Habit

perennial plant

Identification

Leaf

Kind Shape Feature
Simple opposite 7–12 centimetres (2.8–4.7 in) long and 5–8 centimetres (2.0–3.1 in) wide, with an broad oval shape, pointy ends, serrated(saw-toothed) margins, and long leafstalks

Flower

Type Size Color and composition Stamen More information
Unisexual The calyx, 3–4 millimetres (0.12–0.16 in) long Yellow four stamens The flowers bloom on racemes at the end of branches and the main stalk in August and September

Fruit

Type Size Mass Appearance Seeds More information
7–10 mm (0.28–0.4 in.) long pome clearly grooved lengthwise, Lowest hooked hairs aligned towards crown With hooked hairs {{{6}}}

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

Seeds, Cuttings.

How to plant/cultivate

The plant was introduced into Korea before the Unified Silla era, when it started to be widely cultivated.In its natural state, the yield of perilla is not high. If the stem is cut about 5 centimetres (2.0 in) above ground level in summer, a new stalk grows and it produces more fruit. Leaves can be harvested from the stem cut off in the summer, as well as from the new stalk and its branches, throughout summer and autumn. The seeds are harvested in autumn when the fruits are ripe[2]

Commonly seen growing in areas

Pastures and fields, dry land, along roadsides.

Photo Gallery

  • Kkaennip (perilla leaves) as a ssam (wrap) vegetable

  • Kkaennip stir-fried in perilla oil

  • Kkaennip-jeon (pan-fried perilla leaves)

  • Kkaennip-bugak (deep-fried perilla leaves)

  • Kkaennip-jangajji (pickled perilla leaves)

  • Kkaennip-kimchi (perilla leaf kimchi)

  • Deulkkae (perilla seeds)

  • Chueo-tang (loach soup) served with chopi and deulkkae (perilla seed) powder

  • Gamja-ongsimi (potato dough soup) boiled with deulkkae powder

  • Goguma-sun-deulkkae-muchim (sweet potato stems seasoned with deulkkae powder)

References

  1. ↑ "Herb Constituents"
  2. ↑ "Cultivation"

External Links

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