Perilla Jeok Ssam

A prized ingredient in the cuisine of Korea, Japan, Thailand and Vietnam, Perillas fragrant leaves, sprouts, seeds and seed oil are used in seasoning, pickling, and as a garnish for sushi and sashimi. Vietnamese varietys small bicolor leavesdeep green on the top, deep-red purple on the backinfuse dishes with potent aromatics and flavor. Pretty ornamental plants are fine candidates for edible landscaping. At the seasons end, collect seeds from the flower buds: dried seeds can be sprinkled on salad, rice, or added to soups, or tempura.