DRIED PERILLA (SHISO)

Description

Perilla is a medicinal, aromatic, functional food, and decorative annual plant from the mint family (Lamiaceae). It is most commonly called Perilla or by other names such as steak plant, purple mint, perilla mint, Chinese basil, Korean perilla, zisu in China, shiso in Japan, and tia to in Vietnam. Perilla originates from East Asian countries, where it has been used as a valuable source in both culinary traditions and traditional medicine. The leaves, seeds, and stems of P. frutescens are utilized in folk medicine for various therapeutic purposes.

Traditionally, Perilla has been prescribed for conditions such as depression, anxiety, asthma, chest congestion, vomiting, cough, colds, nasal congestion, phlegm, tumors, allergies, intoxication, fever, headaches, constipation, abdominal pain, and digestive disorders. It also functions as an analgesic, anti-inflammatory, and sedative remedy.

Uses:

• Tea Infusions: Prepare a cup of tea by steeping dried leaves in hot water. Enjoy the soothing effects and refreshing taste.
• Culinary Adventures: Sprinkle dried Perilla leaves onto your favorite dishes to enhance their flavor. The leaves can be eaten raw, cooked, or pickled, adding unique flavor and color to salads, soups, rolls, pickled products, and more. They are often thinly sliced and sprinkled over summer dishes such as sliced tomatoes, fruit salads, and cold noodle salads. They also pair wonderfully with meat dishes.

Historical Significance:

Perilla is a historically significant plant recorded as early as 500 CE in Chinese medical classics, particularly in texts like Ming Yi Bie Lu (“Supplementary Records of Famous Physicians”) and others. It was documented as a medicine called “su,” meaning a remedy that calms the body and promotes blood circulation.