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Perilla

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Perilla

Post  nycquilter on 8/1/2012, 8:35 pm

I first tasted perilla at a local Korean restaurant and loved it. It was used to wrap the BBQ beef in. So this year, I planted some. It is growing beautifully. I use some in my salads but not much because the flavor can be overwhelming in larger quantities. My question is does anyone know what else can be done with perilla? It is rivalling zucchini for production--I think I have a lifetime supply. When I googled for recipes, nothing came up Sad

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Re: Perilla

Post  Roseinarosecity on 8/2/2012, 12:56 am

I have never heard of Perilla--sounds Spanish, but it is an Asian herb. Wikipedia claims it is "high in the minerals calcium, iron, and potassium, rich in fiber and riboflavin, and very high in vitamins A and C." Very healthy.

Try googling "Korean recipe Perilla leaves."
I found this delicious recipe for Korean perilla in soy sauce here:
http://www.maangchi.com/recipe/kkaen-nip-jang-ah-jji

Or try googling, "Japanese recipe shiso leaves."
I found this site, http://chocolateandzucchini.com/archives/2011/07/things_to_do_with_fresh_shiso.php

Don't give up, try the different nation's name found in Wikipedia.
How big is your plant? Where did you get the seeds? I am now interested in this plant.

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Re: Perilla

Post  Triciasgarden on 8/2/2012, 1:32 am

I have never heard of it either but it sure sounds interesting and looks tasty! Its fun to read about new plants to grow or eat!
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Re: Perilla

Post  nycquilter on 8/2/2012, 6:28 am

I got the seeds from Territorial or Johnny's--not sure right now. They are a member of the mint family. They are a deep burgundy in color and grow voraciously--like you expect from a mint.

thanks for the links, I didn't try specifying a nationality.

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Re: Perilla

Post  CapeCoddess on 8/2/2012, 1:11 pm

I have 4 perilla plants recvd this spring from a Chinese co-worker. She wraps all kinds of foods in them, alot of stir fried stuff. She's out to lunch right now but when she gets back I'll ask her what else can be done with them.

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Re: Perilla

Post  CapeCoddess on 8/2/2012, 2:54 pm

OK, she says, "Eat raw or pickle them. very strong taste".

We're discussing Kale chips in another thread. Wonder if we could make the perilla into chips like that...? I'll try it & let you know, if you don't try it first.

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Re: Perilla

Post  CapeCoddess on 8/2/2012, 3:40 pm

My co-worker just mentioned that she marinates them in soy sauce and sautes them, and also dips them raw in mayo for a snack.

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