Korean perilla seeds

Korean perilla or deulkkae / Perilla frutescens - is a monotypic genus of annual herbaceous plants of the Lamiaceae family. The bush is compact, 40-60cm high. The leaves are large, with fringed cut edges, dark purple in color with a pleasant cinnamon aroma.

It is grown through seedlings or by sowing seeds in open ground. During the season, 2-3 cuttings are carried out.

Young leaves are used fresh in salads; when technically ripe, greens are salted and pickled; dried and crushed leaves are added to hot vegetable and meat dishes. Soft, sharp-angled leaves with a velvety structure and lacy edges are Perilla (Shiso) leaves! Another name for this green is Japanese parsley. It is widely used in cooking. Shiso is especially loved in the East. It's all about the subtle peppermint aroma. In some ways, Perilla leaves taste like regan with hints of mint.

The taste is refreshing, delicate, the structure is very delicate. These greens are served with meat and fish. It is good in salad mixes and in addition to vegetable combinations. Shiso is added to some original desserts and drinks. Perilla leaves are rich in carotene, the percentage of which is several times higher than that of carrots with this microelement.