Perilla (Shiso)

About Perilla (Shiso)

Known as shiso in Japan and perilla in Korea. It is essential in Japanese cuisine - the green variety wraps sushi, the red variety colors pickled plum (umeboshi). It contains rosmarinic acid at levels 10x higher than rosemary. It is one of the richest plant sources of omega-3 fatty acids (alpha-linolenic acid). Korean perilla leaves are larger and used as wrappers for grilled meat. The seeds produce perilla oil, a staple in Korean cooking. It is in the mint family. It self-seeds prolifically. Over 60 varieties exist. It has antibacterial properties that make it a natural food preservative.