Perilla leaves generally refer to perilla leaves. Perilla leaf is an annual erect herb, belonging to the class of dicotyledonous plants of Labiatae, with July-August in the south and August-September in the north. Perilla frutescens and Perilla frutescens leaves have small soft branches. The effect is that:

1, Perilla leaves disperse exterior cold and have strong sweating ability, and are used for exterior wind-cold diseases, such as aversion to cold, fever and anhidrosis.

2. Chinese medicine believes that perilla leaves are pungent and warm, and enter the lung and spleen meridians, which has the functions of relieving exterior syndrome, dispelling cold and promoting qi circulation. Perillae is fragrant, warm and scattered, enters the lungs, dispels wind and cold, can move the spleen and promote blood circulation, and is wide in the middle, especially suitable for the symptoms of exogenous cold and internal dampness stagnation.

Extended data:

Perilla leaves are native to China and mainly distributed in Indian, Burmese, Japanese, Korean, Indonesian and Russian countries. There are wild species and cultivated species in North China, Central China, South China, Southwest China and Taiwan Province Province of China.

People in China also use perilla as a natural preservative. Perishable foods such as fish and meat are wrapped in fresh perilla leaves, which can be preserved for 4 ~ 5 days at room temperature and still remain fresh. In ancient times, perilla leaves were often used as tea to make drinks and taken for a long time. Suye tea can detoxify and strengthen the stomach, and was once rated as "the first soup" by Song Renzong Hanlin Medical College.

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