Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:12661264 - Herb and Spice Companion_001-145.indd 126 3/7/15 5:11 pm
(Text)HERB & SPICE COMPANION- 126 –
PERILLA
Perilla frutescens
Other common name: shisoFlavors: grassy, warm, spicy, and
cilantro-like, with mint, basil, and
cinnamon; red perilla anise-like,
less spicyOne of the more prominent herbs in
Japan, Vietnam, and Korea, perilla (also
called shiso) comes in two varieties with
distinct purposes in the kitchen. Red
perilla, nicknamed “beefsteak plant” for
its dark, red-meat appearance, is mostly
used for pickling and coloring. Green
perilla accompanies sushi and sashimi,
and it flavors dishes in a similar fashion
to basil, parsley, and cilantro. In fact,
it’s often dubbed “Chinese basil,” since
its leaves look similar (only bigger) and
are sometimes substituted for those of
its distant Mediterranean cousin. Perilla
seeds are often ground and used in
Japanese seven-spice powder, or shi-
chimi (see page 250).In the Garden
Perilla, an annual, grows easily in gardens and in containers.
Size: 2 to 4 feet tall and 2 feet wide
Container: 1 to 2 gallons
Light: Full sun or partial shade
Soil: Moist, well drained
Plant: Seeds. Soak seeds in water for 24 hours before sowing; then sow seeds,HEALTH BENEFITS
A Japanese folk remedy associates
perilla with the prevention of food
poisoning, perhaps explaining its
longtime spot alongside raw fish.
Perilla seed oil is extremely high
in the ultra-healthy omega-3 fatty
acids, which are believed to fight
inflammation, reduce the risk of heart
disease and cancer, and boost brain
function. The leaves don’t contain
nearly as much, but the seeds are
currently being researched for their
medicinal uses.Job:07-61264 Title:RacePoint - Herb and Spice Companion
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