what is perilla leaf

Perilla leaf, also known as shiso or purple perilla, is an aromatic herb that belongs to the mint family (Lamiaceae). It is native to Asia and widely used in various Asian cuisines, particularly in Korean, Japanese, and Vietnamese dishes.

Characteristics

Appearance: Perilla leaves are broad and ovate, with edges that have coarse sawteeth. They can be green or purple, depending on the variety.
Flavor: The leaves have a unique flavor profile, often described as a mix of basil, cilantro, and mint, with subtle undertones of cumin and cloves.

Culinary Uses

Perilla leaves are versatile and can be used in many ways:

In Korean cuisine, they are used in pickled side dishes, stir-fries, soups, and as wraps for grilled meat.
In Japanese cuisine, green perilla leaves are often served with sashimi, while purple leaves are used for pickling and in sauces.
In Vietnamese cuisine, perilla leaves are used in seafood dishes and salads.

Health Benefits

Perilla leaves are rich in antioxidants and have anti-inflammatory, anti-cancer, and immune-boosting properties. They are also used in traditional Chinese medicine to relieve cold and flu symptoms, ease digestive discomfort, and promote a healthy pregnancy.

Nutritional Profile

Perilla leaves are packed with nutrients, including high-quality proteins, essential minerals, and vitamins, especially beta-carotene. The seeds of the perilla plant are particularly notable for their high content of alpha-linolenic acid, an omega-3 fatty acid.

Safety and Precautions

While perilla leaves are generally safe for consumption, some people may be allergic to them. Additionally, there is not enough reliable information to determine if perilla is safe for pregnant or breastfeeding women, so it is advised to avoid its use in these cases.