Perilla (Perilla frutscens) is a perennial herb that is a member of the mint family, Lamiaceae. There are both green-leafed and purple-leafed varieties which are generally recognized as separate species by botanists. The leaves resemble stinging nettle leaves. It is also widely known as beefsteak plant.

In North America one of the purple varieties is sometimes known as purple mint, Chinese basil, or wild coleus (although it is not a mint, basil or coleus).

China

Perilla is traditionally used in Chinese medicine and has been shown to stimulate interferon activity and thus, the body's immune system.

Japan

Perilla is called shiso in Japan. The Japanese call the green type aojiso or ooba and often eat it with with sashimi (sliced raw fish). They call the purple type akajiso and use it often to make umeboshi (pickled ume). It is also used as a flavorful herb in a variety of dishes, even as a pizza topping.

Although it tastes a little bitter, it smells very good. It is considered rich in minerals and vitamins, and is thought to help preserve and sterilize other foods. The Japanese often eat the green type and sometimes cut into thin strips and enjoy the taste of it in salads, spaghettis, meats and fish dishes.