Various perilla varieties are used for traditional medicine in Southeast Asia. Perilla is rich in phytochemicals, minerals and vitamins, has good sedative and anti-inflammatory effects, and can preserve and sterilize other foods. Its leaves can be used to make dishes, pickled pickles, and the seeds are rich in healthy perilla oil. The oil has a strong aroma and is high in omega-3 essential fatty acids.
An edible plant, perilla is grown in gardens and attracts butterflies. It is aromatic with a strong mint-like smell.
USA
In the United States, where the plant has become a weed, the plant is known by many names, such as perilla mint, beefsteak plant, purple perilla, Chinese basil, wild basil, blueweed, Joseph's coat, wild coleus and rattlesnake weed.
Characteristic aroma-active phytochemicals in perilla leaves include hydrocarbons, alcohols, aldehydes, furans, and ketones, particularly perilla ketone, egoma ketone, and isoegoma ketone. Other compounds include perillaldehyde, limonene, linalool, beta-caryophyllene, menthol, and alpha-pinene. The crispa variety is differentiated by leaf and stem colors, which vary from green to red to purple, indicating the presence of anthocyanins.
Japan
In Japan, the plant is used far less compared to shiso (Perilla frutescens var. crispa). In the Tōhoku regions of northeastern Japan, it is known as jūnen ("ten years"), because it was believed to add ten years to a person's lifespan. A local preparation in Fukushima Prefecture, called shingorō, consists of half-pounded non-glutinous rice patties, which are skewered, smeared with miso, blended with roasted and ground jūnen seeds, and roasted over charcoal.
Korea
In Korean cuisine, kkaennip or perilla leaves are widely used as a herb and a vegetable. Kkaennip can be used fresh as a ssam vegetable, fresh or blanched as a namul vegetable, or pickled in soy sauce or soybean paste to make jangajji (pickle) or kimchi.
In Korean-style western food, perilla leaves are sometimes used to substitute basil, and the seed powder and oil is used in salad dressings as well as in dipping sauces. A Michelin-starred restaurant in Seoul serves nutty vanilla ice cream whose secret ingredient is perilla oil.
Nutritional value:
In traditional Chinese medicine, the stems, leaves and seeds of perilla can be used as medicine. Its leaves are also called sesame leaves, which have the functions of relieving the surface and dispelling cold, promoting qi and stomach. Iron Suzi has the effects of lowering qi, reducing phlegm, relieving asthma, and moisturizing the intestines; Perilla stalk has the effects of regulating qi to broaden, relieve pain, and relieve fetus. Perilla is rich in phytochemicals, minerals and vitamins. It has a good calming and anti-inflammatory effect. It can also keep fresh and sterilize other foods. Its leaves can be used to make dishes and pickles. The seeds are rich in healthy perilla. Oil, this oil has a strong aroma and contains a high amount of omega-3 essential fatty acids. External treatment of scrotal eczema.
This product contains volatile oil, which has antiseptic effect. The parts used are leaves, flowers and buds. It has the functions of relieving the appearance and dispelling cold, promoting qi and stomach, sterilizing and antiseptic, strengthening the stomach, relieving cough and removing phlegm, diuresis, purifying blood, and calming. Can be used for cold, cough, nausea, fish and crab poisoning.
Perilla is rich in ingredients. In addition to vitamins and minerals, it also contains organic chemicals such as perillaldehyde, perillyl alcohol, menthol, eugenol, and leucolenone. The vegetable oil proposed by perilla seeds can help the human body to digest and absorb, reduce cholesterol and prevent thrombosis.
The main classifications of leaf color and shape are:
- Red perilla: dark red to copper color, less scent than green perilla, softer flavor, with a slight woody and musty smell, like cumin, coriander, and slightly With the scent of cinnamon.
- Green Perilla: Mainly green, with fluffy leaves, with a sweet and strong aroma, with the flavors of cinnamon, cumin, citrus, and anise basil. After the entrance, it has a pleasant warm taste.
Cooking method:Common dishes: perilla tofu, teriyaki perilla omelet, grilled perilla rice ball, etc. Detoxification of fish and crabs: Perilla has the effect of fragrant and filthy, pungent to relieve cold and detoxify fish and crabs (Chinese medicine believes that fish and crabs are products of cold, cold and wet products). It is used for vomiting and diarrhea and abdominal pain caused by eating fish and crabs and other cold things, used alone or with ginger, pinellia, and Huoxiang decoction. For folks, 6-10 grams of sesame leaves are cooked and consumed with fish and crabs. According to folklore, this effect was discovered by Hua Tuo, a famous doctor in the Eastern Han Dynasty, and the name "Perilla" was also named after him.
Special matters:
Cautions for use: Avoid use for those who suffer from self-perspiration. Proper: Suitable for ordinary people. Avoid: febrile disease and those with weak Qi (in TCM concept) are not allowed to take it.
Edible compatibility: suitable: with ginseng can cure cough and shortness of breath; with mulberry juice can cure golden sore bleeding; with white mustard seeds and radish seeds can cure asthma and cough, sputum and phlegm. Xiangke: There is no literature report.
Although perilla is widely cultivated as an edible plant for humans, it is toxic to cattle and other ruminants, as well as horses. In grazing cattle, plant ketones cause acute respiratory distress syndrome, also called "panting disease".
English CookPad： 
Harvest Season: May to December
