The Power of Perilla: A Versatile Herb

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Perilla leaves come from the Perilla frutescens plant, a member of the mint family, and are popular in Asian cuisines, especially Korean, Japanese, and Chinese. These leaves are known for their vibrant flavor, often described as a blend of mint, basil, and anise. They’re also highly aromatic and slightly spicy. In Korean cooking, they’re called kkaennip(a form of kimchi) and are used in dishes like wraps, pickles, and salads.

perilla leaves

Perilla leaves are more than just a culinary ingredient; they’re also valued for their health benefits. Rich in antioxidants, vitamins (such as A, C, and K), and minerals like calcium and iron, they have anti-inflammatory and immune-boosting properties. They’re also used in traditional medicine for respiratory issues, allergies, and digestive health.

From Market to Kitchen :

When shopping, choose perilla with bright, fresh-looking leaves that are free of blemishes and aren’t wilted. The stems should also be green; if they’re brown, they’re old. Perilla leaves don’t stay in the refrigerator for long, so to preserve them as best you can, wrap them in a paper towel and put them in a plastic bag before refrigerating. They should be eaten within a couple of days.

Key characteristics of perilla leaves:

  1. Flavor: Perilla leaves have a distinctive taste, often described as a blend of mint, basil, and citrus.
  2. Appearance: They are typically green or purple and have a slightly wrinkled texture.
  3. Culinary uses: Perilla leaves are used as a wrap for grilled meat or rice, added to salads, or used as a garnish. They can also be pickled or fermented.
health sign

Health benefits:

  • Rich in antioxidants: Perilla leaves are packed with antioxidants that help protect cells from damage.
  • Anti-inflammatory properties: They may help reduce inflammation in the body.
  • Potential cognitive benefits: Some studies suggest that perilla may improve cognitive function.

A Simple Perilla Leaf Recipe: Kimchi

perilla leaves kimchi


Korean Pickled Perilla Leaves (Kkaennip Jangajji)

Ingredients:

  • 20-30 perilla leaves
  • 1 tablespoon soy sauce
  • 1 teaspoon Korean chili powder (gochugaru)
  • 1 teaspoon minced garlic
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds

Instructions:

  1. Prepare the leaves: Wash the perilla leaves thoroughly and pat them dry.
  2. To make the marinade, combine the soy sauce, chili powder, garlic, sugar, sesame oil, and sesame seeds in a small bowl.
  3. Marinate the leaves: Place the perilla leaves in a container and spread the marinade evenly over each leaf.
  4. Store: Cover the container and store it in the refrigerator for at least 24 hours before serving.

Tips:

  1. For a spicier flavor, add more chili powder.
  2. You can adjust the sweetness by adding more or less sugar. 
  3. These pickled leaves can be enjoyed as a side dish or used as a topping for various dishes.
  • Enjoy your homemade Korean pickled perilla leaves!

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