Perilla Leaf

자소엽 (紫蘇葉) · Perilla frutescens (L.) Britton var. acuta (Thunb.) Kudo

Wind-releasing herb Warm Pungent Lung, Spleen

NatureWarm

TastePungent

MeridiansLung, Spleen

Part usedLeaf

FamilyLamiaceae

CategoryWind-releasing herb

Find by concern: Common cold Diarrhea Indigestion

Overview

Perilla leaf is another herb that lives equally in the kitchen and the medicine cabinet, its purple-backed leaves prized for cooking with fish and meat as much as for dispersing cold. The Donguibogam is specific that only the fragrant, purple-tinged variety counts as true medicine — the green, unscented kind is set aside as unfit for use.

In the Donguibogam

東醫
寶鑑

性溫, 味辛, 無毒. 治心腹脹滿, 止霍亂. 療脚氣, 通大小腸, 除一切冷氣, 散風寒表邪.

Source: Donguibogam, Tangaek-pyeon (Herbology volume)

TranslationIts nature is warm, its taste pungent, and it is non-toxic. It treats fullness and distension of the chest and abdomen, and stops sudden turmoil (cholera-like illness). It treats leg qi, frees the large and small intestines, removes all manner of cold qi, and disperses wind-cold at the exterior.

Traditional functions

Disperses wind-cold at the surface
Regulates qi, relieves fullness
Stops nausea and food poisoning symptoms
Warms the middle, dispels cold

Traditional applications

Early-stage cold with chest tightness
Bloating after seafood or rich food
Nausea and mild food poisoning
Cold-pattern abdominal fullness

Traditional preparation

Decoction 4–10g; a classical pairing with fish and crab dishes, and combined with tangerine peel for qi-stagnation with cold.

Cautions

Caution: Traditionally used cautiously in heat-excess patterns or qi deficiency with spontaneous sweating, since its warming, dispersing action may not suit these constitutions. Consult a professional.

Frequently asked questions

Is perilla leaf the same as the green sesame-leaf-like herb (deulkkae)?

No — the Donguibogam is explicit that only the fragrant, purple-backed variety is true medicinal perilla; the green, unscented relative (deulkkae, wild sesame) is set aside as unsuitable for medicinal use, though it is eaten as food.

Why is perilla leaf traditionally served with seafood?

Its warming, detoxifying, nausea-settling properties made it a natural pairing with fish and crab in classical practice — a food-medicine habit that continues in Korean cuisine today.

Sources

동의보감 탕액편 (원문) — 한문 원문 발췌 — 한의학고전DB 탕액편 대조 검증 완료 (DATA-001)
한의학고전DB (mediclassics.kr) — 국역 참조 후 자체 재서술 (LEGAL-001)

DonguiHub is an educational and informational platform about the history and tradition of Korean medicine. It does not provide medical advice, diagnosis, or treatment. Always consult a qualified healthcare professional about health conditions and before using any herb.