Standardized cultivation and management techniques of perilla

Perilla is a labiatae herb with strong adaptability. It is planted in many provinces of China. Use the whole herb as medicine. It has the effect of dispelling cold, relieving exterior syndrome and regulating qi.

The main value of perilla:

Perilla is commonly used in Chinese medicine, while Japanese people are mostly used in cooking, especially when eating sashimi, which is an essential companion. In a few areas of China, it is also used as a vegetable or tea. Perilla leaf is also called perilla leaf, which has the functions of relieving exterior cold, promoting qi and stomach. It is mainly used for cold, cough, chest distension, nausea and vomiting. Seeds also known as perilla, antitussive asthma, expectorant function. Perilla whole grass can be distilled perilla oil, seed oil is also known as perilla oil, long-term consumption of perilla oil on the treatment of coronary heart disease and hyperlipidemia has obvious curative effect.

Perilla has been planted in China for about 2000 years. Li Shizhen of Ming Dynasty once recorded:"Perilla has leaves when it is tender, mixed with vegetables, or salt and plum brine for eating very fragrant, and cooked soup for drinking in summer months." It can be seen that perilla is very common in Chinese diet. Chinese people cook various dishes with perilla, often eaten with fish and crab. The dishes cooked include perilla dried fish, perilla duck, perilla fried field snail, Su salt paste cake, perilla lily fried mutton, copper basin perilla steamed milk sheep, etc.

The leaves of Korean purple perilla varieties are larger, rounder, flatter, and more closely serrated than those of Japanese purple perilla, with one side purple and one side green. Korean people make kimchi with perilla, which is basically sold in canned Korean stores all over the world. In this canned kimchi, every two perilla leaves are wrapped with a red pepper. Fresh perilla leaves can be used to make salads. Perilla seeds are used as a seasoning for meat products and to make perilla sesame salt. Koreans are used to eating barbecue with fresh perilla leaves or chili leaves, while Koreans have set off a craze for calcium supplementation with perilla leaves because perilla leaves are rich in calcium.

Vietnamese use basil leaves in stews and boiled vegetables, or place basil leaves on Vietnamese rice noodles as garnish. They use a variety of perilla whose leaves are red-green on one side and purple on the other, and have a stronger aroma than the Japanese variety.

Standardized cultivation and management techniques of Perilla frutescens

1. Land selection and preparation

Choose sufficient sunshine, irrigation and drainage facilities, loose fertile loam planting is good. 2000-3000 kg farm manure per mu as base fertilizer, ploughing, raking and leveling to make 80-100 cm wide beds.

2. Breeding methods

Propagation, direct seeding or seedling transplanting by seed.

1) Direct seeding from late March to early and middle April, 0.5- 1cm shallow furrows are opened on the arranged beds according to the row spacing of 50- 60cm. The holes are opened according to the hole spacing of 30 cm ×50 cm. When sowing, the seeds are mixed with fine sand, evenly sprinkled into the ditch (hole), covered with thin soil, slightly suppressed, 1000 grams of seeds per mu, 5-7 days after sowing can emerge.

2) Seedling transplantation: The method is the same as above. After the seedlings are unearthed, the seedlings are thinned out when the seedling height is 5-6 cm, and the seedlings are 15-20 cm in height, and the seedlings are transplanted in the field according to the row spacing of 50 cm * 60 cm on rainy days or in the afternoon, and the seedlings can survive by watering 1-2 times in time after planting.

3. Field management

1) Thinning and supplementing seedlings: for drilling, when the seedling height is about 10 cm, the seedlings shall be fixed according to the plant spacing of 30 cm; for hole sowing, 1-2 plants shall be reserved for each hole. If there is a shortage of seedlings, they should be supplemented.

2) intertillage weeding: intertillage weeding must be done frequently before closing, watering or after rain, such as soil hardening, should also be loosened in time.

3) topdressing: when the seedling height is 60 cm, topdressing 1500 kg of human and animal manure per mu, with 15 kg of urea, and watering after application.

4) Irrigation: seedlings and flowering need more water, and should be watered in time when drought occurs. Pay attention to drainage in rainy season.

4, pest control spot blight

It starts in June and damages the leaves. Prevention and control methods: the initial stage of disease with 70% zinc powder spray; or with 1:1:200 times the Bordeaux mixture spray control.

5. Harvesting and processing

The harvest time varies according to different uses. Generally, when the flower spike is 1.5-3 cm, the plant contains the most volatile oil. Therefore, the whole grass is harvested at the beginning of August-September for full use. When the branches and leaves flourish, the leaves are picked and dried to obtain perilla leaves. When the fruit is ripe, the whole plant is cut off and dried, and the fruit is called perilla; the lower part of the stem is removed from the lateral branches, which is the stem. This product can be picked at any time according to market needs for sale, increase economic income.

6. Seed retention technology: seed plants should be sparsely planted, with plant spacing of 50 cm ×80 cm. Seed plants should be selected strong, high yield, purple leaves on both sides of the plant, when the seeds are fully mature gray brown harvest threshing, drying, impurity removal, dry storage in a cool place.