Perilla is a plant commonly used in Asian cooking. The herb is a traditional oriental flavouring, particularly in Japanese cuisine, where it is used as readily as we use parsley. The leaves are highly aromatic, and really cannot be compared to the smell of any other herb. The flavour is slightly sweet and spicy, with a note of mint.
It is a herb that is high in antioxidants and hence will prevent the effects of free radical damage and aging.
It acts to boost the immune system and modulate the immune functioning.
Analysis of perilla’s anti-microbial properties, has been documented to have over one thousand times the strength of synthetic food preservatives. Perilla is grown as an oil seed crop from Japan to northern India.
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