Research Grade Species #1295: Beefsteak Plant
For many years I have noticed a plant that pops up by my compost container in my back yard. I could tell the plant was in the mint family (square stems, aromatic when crushed) and it most closely resembles Basil, out of the few cultivated herbs I am familiar with. The mint family contains quite a few members that are both valuable herbs and aggressive weeds.
This one, Perilla frutescens, is native to Asia. It's many many common names include "Korean Perilla," due to its widespread use in that culture's cuisine, as well as "Chinese basil, wild basil, blueweed, Joseph’s coat, wild coleus, rattlesnake weed." It has as many common names in the various languages across Asia where it is used, so let's thank our problematic fave Linnaeus for establishing Latin binomials.
As with almost all cultivated plants, there are many different varieties that show slightly different characteristics. In the case of the variety established near my compost and mowed to the ground several times a year, the characteristic of red coloration is notable. It's a natural mutation that can protect the plant from cold temperatures and possibly from predation from herbivores expecting plants to be green. It is also responsible for the English common name that iNaturalist and I have chosen to use.
I have not tried to use the beefsteak plant for any culinary use, mainly out of 1) laziness and 2) confusion with basil, which I do not like. Now that I am more confident of the identity of this plant, perhaps I'll try eating it.
Putting a cute dog in your photos might get your observation more attention