In China ancient books, perilla frutescens was named as perilla with completely green leaves, perilla frutescens with two leaves or purple face and purple back, and perilla frutescens was called Zizania latifolia in ancient times. It has been cultivated in China for more than 2000 years.

Li Shizhen's Compendium of Materia Medica: "Su is a kind of glutinous rice, but its taste is pungent, so it is called Er Ya." There are many records about the edible and medicinal value of perilla in ancient books.

Jia Sixie's Book of Qi Yao Min in the Northern Wei Dynasty: "Perilla finches are very happy and will be planted near others. Perilla frutescens is a native plant in China with a history of more than 2,000 years.

Perilla frutescens can be used as food and drink. It can be used not only as medicine, but also as a condiment on the table. Young leaves can be eaten raw to make soup, and stems and leaves can be pickled, which has the functions of supplementing nutrition and relaxing bowels.