Chinese Herb Zi Su Ye (Perilla Leaf)
Zi Su Ye, Perilla Leaf, Purple Perilla Leaf, Bushy Perilla, Chiso, Perilla frutescens (L.) Britt.; Folium Perillae 紫苏叶
Properties
Acrid, Warm, Aromatic
Channels Entered
Lung, Spleen, Stomach, Intestines
Functions:
Releases Exterior Wind, Promotes Movement of Stomach Qi, Expands Chest, Alleviates Morning Sickness, Detoxifies Allergies, Harmonizes Stomach
History:
Perilla belongs to the Lamiaceae species of wild mint, known to cross-pollinate. The essential oils that each species contains are used for classification.
In traditional Chinese Medicine, Perilla is considered to be in the top 50 fundamental herbs for its use in tonifying Qi. It contradicts warm Qi and Yin deficiency, but it should not be used for the long-term. Perilla Leaves are commonly combined with Xiang Fu, Jie Geng, Dang Shen, Ban Xia, and Hou Po. Perilla Leaves have traditionally been used to treat food poisoning - especially seafood. Others have used Zi Su Ye to help ease asthmatic coughs and initial cold symptoms. Perilla leaf should not be used to clear Damp-Heat.
Perilla leaves of the Zi Su Ye distinction have dark purple leaves and grow in China and Japan. They are harvested in the summer and many consume the leaves, seed oil, and seeds themselves.
