East Asia

Perilla Leaf

Perilla frutescens var. frutescens (the Chinese/purple-leaf type, generally more purple/red than Japanese shiso's greener common form).

Leaf.

Part Used

Fresh leaf, or pickled (especially in Korean cuisine).

Form

Zisu (Mandarin); a close relative of Japanese shiso.

China, Korea (where it is especially prominent as kkaennip), broader East Asia.

Pungent, slightly minty-anise, with a distinctive herbaceous edge.

Wrapping leaf for grilled meats (notably in Korean cooking) and flavoring herb for fish dishes.

Korean ssam (wrapped grilled meat); Chinese fish preparations using perilla to offset fishy flavors.

Grilled meat, garlic, chile paste.

Use fresh, added at serving as a wrap or garnish.

Fresh keeps about a week refrigerated.

Japanese shiso as the closest botanical relative, though flavor and appearance differ somewhat by cultivar.

Not a dry blend component; used as a whole fresh or pickled leaf.