A, refrigerated preservation:

Picked or purchased the whole bunch of perilla put into a cup or bowl filled with water, soak the end of the stem in the water, wrapped with plastic wrap along with the container, and then the whole into the refrigerator for cold storage.

If the amount is small, you can wash and dry the leaves, wrap them separately in plastic wrap and then put them in a plastic box, and keep them refrigerated for a week or frozen for 1 to 2 months. Perilla leaves are difficult to fresh state to save too long, and will be released with the passage of time and astringent flavor, it is recommended that you can be processed as early as possible:

Two, dry preservation:

Cleaned Perilla leaves after drying and laid flat on a sieve, the sun 2 to 3 days until dry, you can use your hands or a food processor to grind into a powder as a spice into the dish, used to mix rice, mixed sauce or added to the drink are very suitable. You can also directly pour the Chinese medicine store to buy dried perilla, if not used up, put into the preservation box to save very can.

Three, pickling preservation:

Shiso washed and drained, salt and rice wine and shiso leaves together and mix well, put into a glass jar refrigerated pickle, can be preserved for about half a year to a year, you can take it at any time, as a spice or ingredient to cook together very convenient.