Talk:Perilla frutescens (version 2)

Must be divided into shiso and wild sesame (egoma)
This article is in an atrocious state. It desperately needs to be divided into Shiso vs. Wild Sesame (egoma) for accuracy. A statement that applies to one strain does not apply blanketly across the board for the plant species. E.g.
 * Common name "beefsteak plant" probably applies to shiso but probably should not automatically be extended to includ wild sesame (egoma).
 * The source of lamplight oil was egoma but not shiso, but this might be ambiguous to the reader.
 * Should you really be lumping together the green perilla used in Korean cuisine (wild sesame/egoma) with the green shiso, when their tastes and usage are so different ?
 * Since the chemical profiles are also markedly different among the varieties, you probably should not make any blanket statements about omega-3 or any other nutritional claims, or fragrance factors. One books notes the strains contain completely different levels of Perilla ketone toxic to livestock. --Kiyoweap (talk) 19:00, 28 March 2012 (UTC)

I disagree about the dividing the whole article. I grow these two types as well as others not listed (Vietnamese and SE Asian types, and ornamentals). They taste nearly the same. They are the same species. The vegetative parts of the plants can be used interchangeably. These (apart from some ornamental varieties) are not nearly as 'different' in taste as varieties of mint or basil, for instance. I would have a hard time telling red from green shiso apart in odor or taste. However there are different uses for each type besides universal uses for all. The article hardly even mentions vegetatively propagated ornamental types (that are sterile).

That being said this article is confusing and poorly written and full of useless information (who cares if the seeds are not identifiable in archeology? - unless there is information as to how this is important somehow). It jumps from one variety to another - in the same paragraph. It mentions information which is universal in the same place as a very specific piece of information that only relates to one study.

Due to the importance of Sesame in asian cultures, there are numerous occurrences of "something-sesame" when translating from CJK & etc. languages into English for botanical common names. Especially if one considers regional/dialect variations - It is only recently that the main 3 varieties have decently has been decently attributed. The above comments/posts would be whole lot more intense a decade ago when the same english/latin common name was used for all of the above. 82.30.84.177 (talk)

"Wild sesame" should not be used as a name of the plant. It's confused with sesame - which it is not related or similar except that both have seeds that are edible (though not similar) and the leaves are similar shapes. It's only used because that is the direct translation, though in reality it's translation is really wild seed - as the Korean name is not just for sesame. It's really a mistranslation at worst and a subjective translation at best.

I may revamp this whole article if I have time. — Preceding unsigned comment added by Loki-dog (talk • contribs) 21:42, 5 October 2014 (UTC)


 * This article is indeed a mess, but the mess is spread across several other articles. It's a big task. There's also Perilla, Perilla (genus), Shiso and Vietnamese perilla. Most of what's in Perilla should be brought here, and Perilla (genus) should then be merged/redirected into Perilla. Shiso could stand as it is, but Vietnamese perilla is pretty confused. If there are separate articles for the plant in Vietnam and Japan (Shiso), there might as well be another for Korea (but I really think all countries would best be discussed here, in Perilla frutescens). Further work is badly needed, if you are inspired to give it a shot, I wish you the best. Plantdrew (talk)

apart from their close botanic relation, egoma and shiso are used differently and taste differently. Egoma is widely used for Korean barbecue (yakiniku), e.g., Shiso is widely used in Japanese food, in combination with Ponzu or temaki sushi, e.g. I grow both species where I live, Munich, Germany. The seeds look identical but the leafes and plants are clearly distinghuishable. egoma groes faster, higher, and is in general more robust. Leafes of Shiso grown in Munich are less delicate and have a stronger (unwanted) taste than those you can buy in a grocery in Japan (somehow closer to egoma which might induce some to claim that Shiso and egome taste the same). To divide the article in two parts might not appear to be necessary from a botanical point of view but from culinary pov and the way egoma and shiso are deployed in the kitchen a clear distinction is absolutely warranted. — Preceding unsigned comment added by 79.248.58.157 (talk) 18:12, 20 May 2016 (UTC)

This article should also include a reference to the 'true' sesame plant. It is not directly clear at this moment which one is discussed. See https://en.wikipedia.org/wiki/Sesame — Preceding unsigned comment added by 195.240.45.231 (talk) 13:55, 5 November 2016 (UTC)

As the article curreently stands is fine - As for Egoma...
Egoma, Oilseed Perilla, Duelkkae does indeed refer to ''Perilla frutescens var. frutescens''.

Question now is, as this is the more reliable page - Should the Perilla page be merged with this page?? 82.30.84.177 (talk) 12:19, 29 January 2017 (UTC)