It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India as a crop.

[14] The plant was introduced to the Korean peninsula before the Unified Silla era, when it started to be widely cultivated.

If the stem is cut about 5 cm (2 in) above ground level in summer, a new stalk grows, and it produces more fruit.

[5][2] Other phytochemicals are alkaloids, terpenoids, quinines, phenylpropanoids, polyphenolics, flavonoids, coumarins, anthocyanins, carotenoids, neolignans, fatty acids, tocopherols, and sitosterols.

[5] The crispa variety is differentiated by leaf and stem colors, which vary from green to red to purple, indicating the presence of anthocyanins.

[5][6] Although perilla is widely cultivated as an edible plant for humans, it is toxic to cattle and other ruminants, as well as horses.

[5] In grazing cattle, plant ketones cause acute respiratory distress syndrome,[5] also called "panting disease".

In India, perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a savoury side dish or chutney.

Its seeds are used in salads and meat dishes by the Khasis and the Assamese, Bodos and Nagas are also well aware of its uses.

In the Tōhoku regions of northeastern Japan, it was believed to add ten years to a person's lifespan.

In Korean-style western food, perilla leaves are sometimes used to substitute basil, and the seed powder and oil is used in salad dressings as well as in dipping sauces.

A Michelin-starred restaurant in Seoul serves nutty vanilla ice cream whose ingredient is perilla oil.

[19] In Nepal, perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a savoury dip/side dish or chutney.