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.

[7] Perilla is an annual plant growing 60–90 cm (24–35 in) tall, with stalks which are hairy and square.

[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.

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.