Perilla frutescens has a special fragrance. Perilla frutescens is very common in the diet of China people. People in China use perilla to cook various dishes and often eat them with fish and crabs. The dishes include dried perilla fish, perilla duck, perilla fried snail, Su salt paste cake, perilla lily fried mutton, and perilla steamed suckling sheep in copper pot. In addition, in the southern region, putting the leaves or stems of Perilla frutescens into the pickle jar can prevent white germs from being produced in the pickle liquid.
Extended data
Perilla leaves are mostly wrinkled and curly. After flattening, the intact leaves are oval, with a length of 4 to 1 1 cm and a width of 2.5 to 9 cm. The tip is long or sharp, the base is round or wide wedge-shaped, the edge is serrated, the sides are purple or green, and there are many concave glandular scales on the lower surface. Petiole 2 to 5 cm long, purple or purple-green, crisp. The shoots are purple-green, the pith is in the middle, and the fragrance is slightly pungent.
It has the functions of relieving exterior syndrome, dispelling cold, promoting qi circulation and regulating stomach, and is mainly used for treating wind-cold common cold, cough, fullness in chest and abdomen, nausea and vomiting. Seeds, also called perilla seeds, have the functions of relieving cough, relieving asthma and eliminating phlegm. Perilla oil can be extracted from perilla, and the oil extracted from seeds is also called perilla oil. Long-term consumption of perilla oil has obvious curative effect on coronary heart disease and hyperlipidemia.
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