Perilla leaves, also known as shiso in Japanese, are prized for their culinary and medicinal uses across Asia. These aromatic leaves are widely used in East Asian cuisine, particularly in Korean, Japanese, and Vietnamese dishes, where they impart a distinct flavor and aroma. In traditional medicine, perilla leaves are believed to have various health benefits, including anti-inflammatory and antioxidant properties. They are often used to aid digestion, alleviate symptoms of allergies, and support respiratory health. Additionally, perilla leaves are valued for their rich content of essential nutrients such as vitamins A, C, and K, as well as minerals like calcium and iron. Their versatility extends beyond the kitchen, as they are also used in herbal teas and as garnishes in culinary presentations. Overall, perilla leaves exemplify a versatile herb appreciated for its culinary delights and potential health-promoting qualities in Asian cultures.
