Editing Shiso (section)

== Names ==
The herb is known in Chinese as ''zǐsū'' ({{lang|zh|{{linktext|紫蘇}}}} "purple perilla"), which is the origin of the Japanese name ''shiso'' ({{lang|ja|{{linktext|紫蘇}}/{{linktext|シソ}}}}) and the Vietnamese name ''{{lang|vi|tía tô}}''.{{sfnp|Hu|2005|p=651}} It is also called ''huíhuísū'' ({{lang|zh|{{linktext|回回蘇}}}} "Muslim perilla") in Chinese. In Korean, it is known as ''soyeop'' ({{lang|ko|소엽}}) or ''chajogi'' ({{lang|ko|차조기}}). In ancient Japan, it was called ''inue'' ("pseudo-perilla"), though this name is no longer used.

In English, it is sometimes called the "beefsteak plant", because purple-leaf varieties resemble the blood-red color of meat.<ref name=tucker-debaggio>{{Harvp|Tucker|DeBaggio|2009|p=389}}, "name beefsteak plant.. from the bloody purple-red color.."</ref> Other common names include "perilla mint",<ref name="Haga1997">Wilson et al. (1977) {{linktext|apud}} {{Harvp|Yu|Kosuna|Haga|1997|p=1}}</ref> "Chinese basil",<ref name="kays" />{{sfnp|Yu|Kosuna|Haga|1997|p=3}} and "wild basil".<ref name="vaughan" /> The alias "wild coleus" or "summer coleus" probably describe ornamental varieties.<ref name="vaughan" /><ref>Duke (1988) apud {{Harvp|Yu|Kosuna|Haga|1997|p=1}}</ref> Red-leaf varieties are sometimes called "purple mint".<ref name="Haga1997" /> In the [[Ozarks]], it is called "rattlesnake weed", because the sound the dried stalks make when disturbed along a footpath is similar to a [[rattlesnake|rattlesnake's]] rattle.{{sfnp|Foster|Yue|1992|pp=306-308}} The Japanese name ''shiso'' became part of the English lexicon in the 1990s, owing to the growing popularity of [[sushi]].<ref>{{cite book|last=Burum|first=Linda|title=A Guide to Ethnic Food in Los Angeles |publisher=HarperPerennial|year=1992|url=https://books.google.com/books?id=_Bz-i3eWmxkC|page=70|isbn=978-0-06-273038-1}}</ref>

The plant is sometimes referred to by its genus name, ''Perilla'', but this is ambiguous as perilla could also refer to a different [[cultigen]] (''[[Perilla frutescens]]'' var. ''frutescens''). To avoid confusion, ''Perilla frutescens'' var. ''frutescens'' is called ''egoma'' ("perilla sesame") in Japan and ''deulkkae'' ("wild sesame") in Korea.<ref>{{cite dictionary|last=Hosking|first=Richard |title=egoma, shiso|dictionary=A Dictionary of Japanese Food: Ingredients & Culture|publisher=Tuttle Publishing|year=2015|url=https://books.google.com/books?id=Tg8dBAAAQBAJ&q=shiso+egoma+perilla&pg=PA37|pages=37, 127|isbn=9781462903436}}</ref><ref>{{citation|last1=Hall|first1=Clifford III |last2=Fitzpatrick  |first2=Kelley C. |last3=Kamal-Eldin|first3=Afaf|title=Flax, Perilla, and Camelina Seed Oils: α-Linolenic Acid-rich Oils|work=Gourmet and Health-Promoting Specialty Oils|url=https://books.google.com/books?id=1LF3CgAAQBAJ&pg=PA152|page=152|isbn=978-0-12-804351-6|date=2015-08-25}}</ref>

When red-leaf shiso was introduced into the West in the 1850s, it was given the scientific name ''Perilla nankinensis'', after the city of [[Nanking]].<ref name="floricultural1855">{{citation|title=List of Select and New Florists' Flowers|date=March 1855|url=https://books.google.com/books?id=Nc4dAQAAIAAJ&pg=PA62|author=anonymous|journal=The Floricultural Cabinet, and Florists' Magazine|volume=23|page=62|place=London|publisher=Simpkin,Marshall, & Co.|format=google}} "Perilla Nankinesnsis, a new and curious plant with crimon leaves.."; An earlier issue (Vol. 21, Oct. 1853, p.240) describes it being grown among the "New Annuals in the Horticultural Society's Garden".</ref> This name is now less common than ''Perilla frutescens''.