Pengshui Perilla

Pengshui Perilla

Pengshui Perilla is a Geographical Indication Agricultural Product.

　　Pengshui Perilla is a specialty of Pengshui Miao-Tujia Autonomous County in Chongqing Municipality.

　　Pengshui Perilla, scientifically known as purple perilla, is a Geographical Indication Agricultural Product. It is one of the 60 species first listed by the Ministry of Health as both food and medicine. In the Wuling Mountain region, it is called “Su Ma,” and due to the purplish color of its young leaves' undersides and unripe seeds, it is also referred to as “Purple Perilla.” Suitable for growing in various soil types including sandy loam, yellow soil, and gravelly land at altitudes of 400–1000 meters. The seedlings exhibit strong growth, with purplish-red leaves at the base during the early stages. The leaves are lanceolate, compound, with serrated edges and a rich fragrance. Mature plants reach heights of 1.5–2.0 meters, with pale purple flowers atop white calyces. The seeds are round, brownish, with some showing textured surfaces in gray-black or brownish hues. The growth period is no less than 240 days, and chewing the seeds gives off a walnut-like aroma. Historically, poets described it as: “Straight stems with well-spaced nodes, large leaves and lush branches, densely covered and standing out from the crowd.” In the "Tang Six Codes: Directorate of Palace Provisions," it is recorded as a tribute item in the highest salary grade. Historical accounts from Pengshui (known as Qianzhou in the Tang Dynasty) mention a ration of “one unit of Su” as part of dietary provisions. Page 208 of the "Ethnic and Religious Annals of Pengshui Miao-Tujia Autonomous County" documents the story of Zhao Liangcheng (secretary of the Puzi District Grain Station in Pengshui County), who was cured of liver cirrhosis in 1976 thanks to Pengshui Perilla while dedicating himself to the revolutionary cause. Extensive folk records and oral traditions in the Wuling Mountains highlight the medicinal and nutritional value of Pengshui Perilla, carrying deep modern significance for the biodiversity conservation of this genetic resource. The Tujia and Miao ethnic groups in Pengshui preserve the tradition of eating tangyuan (dumplings) filled with perilla during the Spring Festival, a unique way to safeguard this heritage and symbolize health and longevity. This practice unconsciously aligns with the natural principle of balancing deficiencies and excesses—a simple materialistic philosophy (where inland regions lacking deep-sea fish oil compensate by using the “plant gold” of perilla to support brain health).

　　Pengshui Perilla is a specialty of Pengshui Miao-Tujia Autonomous County in Chongqing Municipality.

　　Scientific name: Purple Perilla, an originally cultivated species of the Wuling Mountain Range. Purple perilla is among the first 60 species announced by the Ministry of Health as both food and medicine. In the Wuling Mountain region, it is called “Su Ma,” and because the underside of its young leaves and immature seeds are purple, it is also known as “Purple Perilla.” It thrives in various soil types including sandy loam, yellow soil, and gravelly land at elevations between 400 and 1000 meters. The seedlings grow vigorously, with purplish-red leaf undersides in the early stages. The leaves are lanceolate, compound, with serrated edges and a rich aroma. At maturity, the plant stands 1.5–2.0 meters tall, with pale purple flowers atop white calyces. The seeds are round, brownish, with some having textured surfaces in gray-black or brownish colors. The growing period is no less than 240 days, and when chewed, the seeds give off a nutty, walnut-like fragrance. Historically, poets described it as: “Straight stems and well-spaced nodes, large leaves and many branches, densely covered and standing out uniquely.” In the "Tang Six Codes: Directorate of Palace Provisions," it is recorded as a first-rank tribute item, and records show that when exiled to Pengshui (called Qianzhou in the Tang Dynasty), the food ration included “one unit of Su.” Page 208 of the "Pengshui Miao-Tujia Autonomous County Ethnic and Religious Annals" recounts the 1976 story of Zhao Liangcheng (secretary of the Puzi District Grain Station in Pengshui County), who was cured of liver cirrhosis through the help of Pengshui Perilla while devoted to the revolutionary cause. Extensive local oral histories and folk records in the Wuling Mountains highlight the medicinal and edible values of Pengshui Perilla, which continue to hold profound importance for the biodiversity conservation of this genetic resource today. The Tujia and Miao peoples in Pengshui preserve the tradition of eating tangyuan (sweet dumplings) filled with perilla during the Spring Festival as a unique means of protecting this heritage, symbolizing health and longevity. This practice unknowingly follows the Daoist principle of balancing insufficiency and excess—a simple materialist philosophy (since inland areas lack deep-sea fish oil, which supplements human brain energy, they have endowed the “plant gold” perilla with a comparable role in supporting brain health).

　　Location: Chongqing

　　Applicant: Qianzhongdao Perilla Planting Professional Cooperative of Chongqing

　　Year of designation: 2013

　　Geographic Scope