These large leaves are widely used paticularly in Japan and Korea, whole or shreaded as a garnish. Young flower spikes are used to flavor pickles in Japan and Taiwan and the seeds are used in Korea, India and Nepal. In Vietname leaves are used as a garnish for rice noodle dishes and in stewed and simmered dishes. The Chinese use perilla mostly as a medicinal to stimulate the immune system rather than in their cuisine.
Strangely, the Korean names mean "Wild Sesame" and "Sesame Leaf" despite perilla being related to sesame only at the very distant order level. Some translators use the literal translation which causes confusion. Actual sesame leaves are rarely eaten, though they are edible.
More on Mints
|
Buying and Storing: Perilla leaves are easy to find in markets serving Korean and Japanese communities. Perilla seeds are found in plastic bags in Korean markets. Neither will likely be found in most other Asian markets. They may vary in size and in coloring from green to purple. The leaves are the same shape but much smaller, more delicate and more aromatic than the very differently used paan leaves found in Indian markets. Leaves should be loosly bagged and will keep only a few days. Seeds will last at least a year tightly sealed in a cool place away from light. |
mt_perilz 081230
©Andrew Grygus
- ajg@aaxnet.com - Linking and non-commercial use permitted