Green perilla can be easily distinguished from purple perilla by their leaf color. In terms of edible value, purple perilla has both edible and medicinal value, so please do not confuse them. Perilla leaves have a special curative effect on spleen and stomach disorders and chest stuffiness and nausea. Therefore, for women in the early stages of pregnancy, perilla can have a therapeutic effect on morning sickness.

The difference between green perilla and purple perilla:

1, Perilla is also known as Gui Ren, Bai Su, Chi Su, etc.; it is a species of annual herb in the Lamiaceae family. It has a distinctive aroma, with leaves that are often皱缩 and curly, becoming ovate when flattened, 4 to 11 centimeters long and 2.5 to 9 centimeters wide, with a long-pointed or acute apex, a rounded or broadly cuneate base, and rounded teeth on the margin. The upper and lower surfaces are purple, or the upper surface is green and the lower surface is purple. The lower surface has numerous pit-like glandular scales. The petiole is 2 to 5 centimeters long, purple or purplish green, and brittle. The young branches are purple-green, with pith in the middle, with a fragrant scent and a slightly pungent taste. Perilla leaves can dispel exterior cold and induce sweating, and are used for exterior symptoms of wind-cold, such as aversion to cold, fever, and no sweating. They are often used with ginger; if the symptoms are accompanied by qi stagnation, they can be used with cyperus rotundus and tangerine peel, among others. Perilla leaves are used to relieve qi stagnation in the spleen and stomach, chest stuffiness, and nausea. It is native to China and is mainly distributed in India, Myanmar, Japan, Korea, South Korea, Indonesia, and Russia, among other countries. Wild and cultivated species are found in North China, Central China, South China, Southwest China, and Taiwan Province in China.

2, Green perilla has a distinctive aroma. The stem is quadrangular, purple, greenish purple, or green, with long soft hairs, particularly dense at the nodes. The leaves are opposite, with broad ovate or round-ovate leaves, 7 to 21 centimeters long and 4.5 to 16 centimeters wide, with a rounded or broadly cuneate base, an acuminate or caudate apex, and coarsely serrated margins. The upper and lower surfaces are purple, or the upper surface is green and the lower surface is purple, or both surfaces are green. The upper surface is covered with sparse soft hairs, and the lower surface has appressed soft hairs on the veins. The petiole is 2.5 to 12 centimeters long, densely covered with long soft hairs. The verticillate inflorescence consists of 2 flowers, forming terminal and axillary pseudostaminate spikes; each flower has a bract, which is ovate and has an acuminate apex; the calyx is campanulate, bilabiate, with 5 lobes, densely hairy at the base, and becomes swollen and elongated at fruiting time, with sparse soft hairs inside the throat; the corolla is purple-red to pink or white, bilabiate, with the upper lip slightly凹 and the lower lip 3-lobed, with 2 lobes being stronger; the ovary is 4-lobed, and the stigma is 2-lobed. The small nut is nearly spherical, brownish or grayish white.

3, The young leaves of perilla are rich in nutrients, containing protein, fat, soluble sugar, dietary fiber, carotene, vitamin B1, vitamin B2, vitamin C, potassium, calcium, phosphorus, iron, manganese, and selenium, among other components. In addition, the leaves contain volatile oil, which includes perillaldehyde, perillyl alcohol, menthone, menthol, eugenol, and perillalactone, among others, and has a distinctive aroma with preservative properties.