What is Perilla crispa
Perilla crispa or Shiso, scientific name: Perilla frutescens crispa, is annual grass of the Department Lamiaceae , perilla genus perilla native to Chinese, Burmese, Himalayan. It is a familiar vegetable growing in the garden of the House. Plant height was 40-100 cm, and the upright stems. The leaf diameter 5-8 cm wide oval. The serrated leaf edge is jagged. The clear surface of the leaf veins. leaves are opposite. In the leaf color and green (scientific name: Perilla frutescens var. crispa f. viridis), or purple (scientific name: Perilla frutescens var. crispa f. purpurea) are. In the summer, racemes, give plenty of lip of white or purple flowers. It has a unique aroma and flavour as well as leaves. Yams are also eaten as a skirt. Is the main edible part in distinctive bitterness. In a supermarket, green perilla leaf sells under the name "Ohba (shiso herb in Japanese). Also, during the preparation of the pickled salted red perilla leaves are sold. Perilla eligible is not native, but the cultivation management in the field. The grass name is depends on the legend of China such as a young man revived from food poisoning in Chinese medicine made with purple leaves.
General name: Perilla crispa or Shiso, scientific name: Perilla frutescens var. crispa,General name: Shiso, other name:Green shiso, Red shiso, Ohba, origin: China, Burmese, Himalayan, Habitat: cultivation, life type: one on grass, height: 40-100 cm stem: upright, leaf shape: broad egg-shaped with the tips be pointed, leaf size: 5-8 cm, and serrated, leaf: opposite, phyllotaxis, leaf color: green (scientific name: f. viridis), purple (scientific name: f. purpurea), shaped flowers: racemes, flower, purple, white, flowering July through August, uses: leaves and inflorescence, fruit, flower diameter:0.2~0.3mm food and traditional Chinese medicine, how to Cook: shiso leaf garnish for sashimi, Tempura, Kaho is Japanese cuisine of ornament. Purple shiso leaves with salted plum coloring and crushed salt and co to Yukari, the ear is pickles.