is a genus consisting of one major Asiatic crop species Perilla and a few wild species in nature belonging to the mint family, Perilla frutescens Lamiaceae. The genus encompasses several distinct varieties of Asian herb, seed, and vegetable crop, including (deulkkae) and P. frutescens (shiso). P. frutescens var. crispa The  genus name Perilla is also a frequently employed common name ("perilla"), applicable to all varieties.  Perilla varieties are  cross-fertile and intra-specific hybridization occurs naturally. Some varieties are considered  invasive. 
Taxa and synonyms
The classification of
Perilla is confused, partly because botanists struggled with distinguishing the two distinct cultigens as different species or variations.  Until a few decades ago,  was regarded as a species in its own right, distinct from P. frutescens var. crispa , although it was well established that these types readily cross-pollinate. P. frutescens An early example of dividing the two cultigens into different species is found in  Matsumura's 1884 nomenclature book, where the synonym P. arguta is applied to Benth. , and the synonym P. frutescens var. crispa P. ocymoides was applied to L. . P. frutescens    The species name  P. ocymoides or P. ocimoides has historically been used to denote , especially by the Japanese, P. frutescens var. crispa [a] therefore it should not be considered an interchangeable synonym for either cultigen. Recent genetic research confirms that the cultigens are of a common gene pool, corroborating the  taxonomists' claim for consolidating the two crops into one species. 
- also called Korean perilla or P. frutescens deulkkae; the leaves are called kkaennip
Perilla species with insufficient description and without known herbarium specimens include:
P. cavaleriei H.Lév.
P. heteromorpha Carrière P. setoyensis G.Honda
The past legacies and subsequent reclassification of taxa has led to confusion of nomenclature.
 The red or purple leafed variety of  had been dubbed P. frutescens var. crispa P. nankinensis, and this label was used throughout the 19th century in the West following the introduction of the species for  ornamental planting. Whether green-leafed or red-leafed, the perillaldehyde factor that characterizes the unique fragrance may turn out to be present or absent in the individual or population, and this is not differentiable from outward appearance alone. Chemical studies classify the genus into different P. frutescens var. crispa chemotypes, depending on the essential oils they contain. Three wild species that are endemic to Japan are recognized as genetically distinct from the cultivated , P. frutescens var. crispa however, some references treat, e.g.,  as the same species as the P. frutescens var. hirtella . P. frutescens var. crispa 
Formerly placed here
Perilla varieties are cultivated and consumed mainly in
Korea, Japan, Thailand and Vietnam.  leaves, seeds, and P. frutescens seed oil are used extensively in Korean cuisine, while leaves, seeds, and sprouts are used in P. frutescens var. crispa Japanese and Vietnamese cuisines. 
Perilla is one of the 50 fundamental herbs in
Traditional Chinese Medicine. It is called Zi Su (), and is used to disperse wind-cold, bloating, and stomach and lung problems. It is sometimes paired with Tu Huo Xiang or Guang Huo Xiang to dispel dampness and tonify qi.
^ e.g. occurs in Heibonsha 1964 Encyclopedia, though the genus name is misspelt
^ a b c
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^ a b c
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^ a b
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