Season: Spring - Fall
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Perilla (Perilla frutescens) is an annual herb native to East Asia, belonging to the mint family. It is also known as Shiso, particularly in Japanese cuisine. Perilla plants feature large, serrated leaves that come in green, purple, or bicolor varieties, each with a distinct aroma and flavor. The leaves have a complex taste, often described as a combination of mint, basil, and licorice. Growing 18-30 inches tall, perilla prefers well-drained soil in full sun or partial shade. It is widely used in Asian cuisines, particularly Japanese, Korean, and Vietnamese, and can be found in salads, pickles, sushi, wraps, and garnishes.
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Mature Height
1 Foot |
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Mature Width
2 Feet |
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Light
Half Sun |
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Moderate
Moderate |
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Uses
Perilla's unique flavor and aroma make it a versatile addition to various culinary applications, particularly in Asian cuisines. In Japanese dishes, use it as a garnish for sushi, sashimi, or as a fresh wrap for grilled meats. In Korean cuisine, it can be pickled or added to traditional kimchi for a distinct flavor. Incorporate it into Vietnamese dishes as a herbaceous addition to salads, spring rolls, or noodle dishes. Perilla leaves can also be used in sauces, marinades, and dressings, where their complex taste complements other flavors. Additionally, perilla seeds can be pressed for oil or ground into powder for use in various recipes.
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RECIPES
Perilla and Cucumber Salad
Ingredients:
• 4 cups thinly sliced cucumber
• 1/2 cup fresh perilla leaves, thinly sliced
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1/2 teaspoon minced garlic
• 1/2 teaspoon grated ginger
• Salt and pepper, to taste
• Optional: 1 tablespoon toasted sesame seeds for garnish
Instructions:
In a large mixing bowl, combine the thinly sliced cucumber and perilla leaves.
In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, salt, and pepper to create the dressing.
Pour the dressing over the cucumber and perilla mixture, tossing well to ensure even coating.
Allow the salad to rest in the refrigerator for at least 30 minutes, letting the flavors meld together.
Before serving, garnish the salad with toasted sesame seeds if desired.
This refreshing Perilla and Cucumber Salad showcases the herb's unique flavor and works well as a side dish or appetizer. Feel free to experiment with other recipes, such as incorporating perilla into wraps, sushi, or traditional Asian dishes.
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