Perilla Leaf

Perilla Leaf

Usage: Use these leaves in tempura, as a garnish, chopped fine in a salad, and floated on top of miso soup, but don’t stop there – the uses are endless & limited only by your imagination!

Introduction:

Purple perilla leaf is the leaf of the annual plant Perilla frutescens (L.) Britton., or Perilla ocimoides (L.), of the family Lamiaceae/Labiatae. Native to east Asia, it is grown in hills and mountains in China, Japan, Singapore, India, etc.

In China, it is produced in both the south and north provinces, but mainly in the provinces Jiangsu, Anhui, Henan, etc.

Perilla grows to about 0.6 m by 0.3 m. It is in flower from July to August. The scented flowers are hermaphrodite (have both male and female organs). The plant cannot grow in the shade. It requires moist soil.

Picked and gathered in summer and autumn, they are dried in the air and used raw.

Properties:

Pungent in flavor, warm in nature, it is related to the lung and spleen channels.

Functions:

Inducing sweat, relieving external symptoms and facilitating the flow of lung-qi to relieve coughing; promoting circulation of qi to alleviate stagnation in the spleen and stomach; removing fish or crab toxins.

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