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The perilla or Perilla plant belongs to the Yasnotkovye family. In nature, there is only one unique species of perilla plant called Perilla frutescens. Perilla is also known as shiso leaves. In appearance and biological structure, perilla is a herbaceous plant, which, as a rule, does not exceed one meter in height. The stalk of the perilla is distinguished by its tetrahedral structure. The shiso leaves are large at the base of the perilla and smaller closer to the top of the plant resemble an egg in shape.

It is worth noting that there are several varieties of the perilla plant that differ from each other in appearance, namely the color of the shiso leaves. Perilla is found with green or red, as well as spotted leaves. The plant blooms with small white flowers, which are located on one long pedicel. Cooking uses perilla leaves, which are considered a great addition to fresh vegetable salads. Shiso or perilla leaves are most popular in the Asian region.

This is not surprising, since the first perilla began to grow residents of Asian states such as Japan, as well as China. Currently, the largest agricultural areas occupied by perilla plantations are in Japan. Residents of the "land of the rising sun" attribute shiso leaves to delicious and healthy food. Interestingly, perilla has been successfully cultivated for several centuries in the Far East.

Shiso leaves have become an integral part of the culinary tradition of the region thanks to the neighborhood of the far East with China. Perilla is also cultivated in the Caucasus. It is worth noting that in our latitudes, perilla is used most often as an oilseed plant. In perilla seeds, vegetable oil is coined, which is used in the production of varnishes, paints and olyphs.

As it turned out, the oil obtained from perilla seeds dries quickly, so it is used to make printing inks, and also impregnates textiles, as a waterproof layer. It is worth emphasizing that there are two varieties of perilla oil. Industrial or technical, as well as edible oil, which is used for culinary purposes and as a medicine in folk medicine.

Shiso or perilla leaves are considered a traditional Japanese spice, which is seasoned, as a rule, with meat dishes and soups. Perilla is successfully grown by domestic gardeners and gardeners in their summer cottages. It is noteworthy that basil grade perilla is better suited for the production of vegetable oil.

Fresh perilla leaves of Nanjing or salad are eaten. often the bright appearance of perilla is used as a culinary decoration. Shiso or perilla leaves can bring a truly original and noticeable twist to your dish.