You can wash and blanch fresh perilla leaves, pack them in plastic bags and store them in the refrigerator. You can also harvest perilla leaves or leafy twigs in summer and autumn, or cut the whole plant in autumn and hang it in a ventilated place to dry in the shade. After drying, pick off the perilla leaves and seal them for storage. When needed in winter, soak the dried perilla leaves in water and use them for cooking. How to preserve perilla leaves to eat in winter

Perilla leaves are mostly shrunken and curled. When intact, they are oval in shape after being flattened. The apex is long or sharp, the base is round or wide wedge-shaped, and the edges are rounded. Serrated, purple on both sides or green on top. Perilla leaves are edible and can be cooked with meat to increase the flavor.

The preserved perilla leaves are preferably those with large leaves, purple color, not broken, strong aroma, and no branches and stems. Perilla leaves are usually divided into bud perilla, ear perilla and leaf perilla according to different harvesting methods.