Welcome to the summary page for FabulousFusionFood's Herb guide to Perilla along with all the Perilla containing recipes presented on this site, with 1 recipes in total.

e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Perilla as a major herb flavouring.

Perilla (also known as shiso) represents any member of a genus of annual herbs that are members of the Lamiaceae (mint) family. The commonest species is Perilla frutescens var. japonica (above, left), also known as shiso and Beefsteak plant, which is mainly cultivated in India and eastern Asia. The other main type being the red shiso, which is also known as Purple mint, Chinese basil, or Wild coleus (all being misnomers as it is a shiso not a mint, basil or coleus).



The leaves of perillas strongly resemble those of stinging nettles though they are slightly rounder in shape (more like a cross between beech and stinging nettle). The flavour of shiso is something akin to a cross between strong mint and strong fennel. In Japanese cuisine shiso is often eaten with sashimi or is shredded for use in salads, noodle, meat or fish dishes. Young leaves and buds are also used for pickling.



The seeds are also used as a spice and can be cooked with meals, roasted, crushed to intensify its taste and/or mixed with sesame and salt