perilla
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pe·ril·la
(pə-rĭl′ə)n.
1. An annual ornamental Asian plant (Perilla frutescens) in the mint family, having large green or purple-red leaves, small white flowers, and oil-yielding seeds. Also called beefsteak plant.
2. The aromatic leaves of this plant, used as a condiment and flavoring in East Asian cuisine. In both senses also called shiso.
[New Latin, genus name, of unknown origin.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
perilla
(pəˈrɪlə)n
(Plants) any member of the Perilla genus of annual herbs native to East Asia and belonging to the mint family
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
pe•ril•la
(pəˈrɪl ə)n., pl. -las.
any of several aromatic Asian plants belonging to the genus Perilla, of the mint family, esp. P. frutescens, from which perilla oil is obtained.
[1785–95; < New Latin (Linnaeus)]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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| Noun | 1. | Perilla - small genus of Asiatic herbs asterid dicot genus - genus of more or less advanced dicotyledonous herbs and some trees and shrubs family Labiatae, family Lamiaceae, Labiatae, Lamiaceae, mint family - a large family of aromatic herbs and shrubs having flowers resembling the lips of a mouth and four-lobed ovaries yielding four one-seeded nutlets and including mint; thyme; sage; rosemary beefsteak plant, Perilla frutescens crispa - plant grown for its ornamental red or purple foliage |
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