Koreans generally prefer to eat perilla leaves, which is perilla leaves. Due to different regions, people have different names for perilla leaves. Perilla leaf is the dried leaf (or twig) of Perilla frutescens, a labiatae plant. Harvest in summer when the branches and leaves are luxuriant, remove impurities and dry in the sun.

There are two kinds of common perilla: one is called perilla, with green leaves and white flowers; A kind of leaves and flowers are purple or purplish red, commonly known as perilla, which is widely used as medicine. It is used for Korean barbecue, but the barbecue usually eats green perilla leaves.

Cotyledon of Perilla frutescens is an annual erect herb, and its height often exceeds 1 m. The stems are green or purple, square and cylindrical, with 4 blunt edges and villous. The leaves are opposite, herbaceous, broadly ovoid or nearly round, 7 ~13cm long and 4.5 ~10cm wide, with short or sharp tips, a wide wedge-shaped to round base, with torn coarse serrations on the edges, purple on both sides or purple on the lower side, and fluff on the upper side and fluff on the lower side; The petiole is 3 ~ 5 cm long.