PERILLA – DISTINCTIVE FLAVOR AND VERSATILE USES IN CUISINE AND MEDICINE
Perilla (Perilla frutescens), also known as shiso or purple perilla, is a common herb and medicinal plant in Vietnam as well as many other Asian countries. With its unique color and flavor, perilla not only enriches dishes but is also highly valued for its medicinal properties.
Characteristics and Flavor
Perilla is an herbaceous plant belonging to the mint family (Lamiaceae), usually growing between 0.5 and 1 meter tall. Its most distinctive feature lies in its leaves, which often have two different colors: green on the upper side and purple underneath, though sometimes both sides are purple. The leaves are ovate with serrated edges, and the entire plant is covered with fine hairs. Perilla has a very distinctive taste—aromatic, warm, slightly spicy, and leaving a mild cooling aftertaste. This fragrance comes from the volatile essential oils found in the leaves, stems, and flowers.
Role in Vietnamese Cuisine
In Vietnam’s diverse cuisine, perilla plays an important role as an indispensable aromatic herb. It is commonly included in mixed vegetable platters and served alongside familiar dishes such as bún chả, bún riêu, phở cuốn, nem chua rán, fish salad, or other types of nộm (Vietnamese salads). Its distinctive flavor enhances dishes, balances flavors, and is especially useful when paired with cooling foods or protein-rich meals. Additionally, perilla leaves are also a main or supplementary ingredient in certain signature dishes such as rice porridge for relieving colds (cháo tía tô), hotpots, soups, and steamed or boiled dishes to enhance both taste and health benefits.
Nutritional Value and Medicinal Uses
Perilla is not only a culinary herb but also a widely used traditional medicine thanks to its nutritional components and bioactive compounds. It provides vitamins A, C, E, and K, as well as essential minerals such as calcium, iron, phosphorus, and magnesium. In addition, perilla leaves are rich in fiber and powerful antioxidants like flavonoids and anthocyanins (responsible for the purple color). Its essential oil contains active components such as perillaldehyde, limonene, and alpha-pinene, which bring notable pharmacological benefits.
In traditional medicine, perilla is highly regarded for its various uses:
- Relieving colds and reducing fever: Commonly used to treat flu, fever, cough, and runny nose due to its warming nature and ability to promote sweating.
- Supporting digestion: Helps reduce bloating, indigestion, nausea, and stimulates appetite.
- Anti-inflammatory and antibacterial effects: Certain compounds in perilla can inhibit bacteria and reduce inflammation.
- Allergy relief: Some studies suggest perilla may help alleviate allergic symptoms such as itching and rashes by regulating immune responses.
Selection and Storage
When choosing fresh perilla, prioritize bundles with vibrant green-purple leaves, free from yellowing, bruising, or wilting, and with a strong, characteristic aroma. Fresh perilla can be stored in the refrigerator by wrapping in slightly damp newspaper or placing in perforated plastic bags, helping it stay fresh for about 3–5 days.
With its unique flavor and diverse health benefits, perilla is a valuable herb that not only enriches cuisine but also contributes to natural healthcare.