Perilla is used very frequently in life and is usually used to remove fish. When eating fish or snails, perilla is often indispensable. However, perilla is more than just a seasoning, it can also be eaten straight as a wild vegetable. From the Ming Dynasty's "Materia Medica", it can be known that perilla leaves can be boiled or fried, and seeds can be boiled into porridge. In addition, the leaves of perilla can also be eaten raw, and it works best when cooked with fish. According to the words of Li Shizhen, a medical scientist in the Ming Dynasty, perilla leaves are cooked with salt and plum marinade, and the taste is also very fragrant. Even in the summer, shiso is added to cooked soups and drunk, and it is exceptionally delicious. Therefore, perilla can be eaten in a variety of ways, and you can try different combinations according to your personal preferences. If you haven't tried the delicious taste of shiso yet, give it a try and you'll fall in love with its unique flavor.
Perilla not only has a unique value in terms of flavoring, but also has extremely high medicinal value. According to the records of "Huiyan of Materia Medica", perilla can relieve the cold, widen the qi, and stabilize the fetus. Therefore, perilla can be used as a Chinese herbal medicine for both medicine and food, and is widely used in traditional Chinese medicine. Especially in autumn and winter, some elderly people who understand the value of perilla will pick the roots of perilla and use it to soak their feet to ward off the cold. This method is very simple, just soak the perilla root in hot water for a while, and then soak your feet, which can help relieve the cold in the body and promote blood circulation. In addition, perilla can also be used for common diseases such as colds and coughs, especially for colds. Therefore, the medicinal value of perilla cannot be ignored and can be reasonably applied at the right time.
Perilla is not only used for food and medicinal purposes, its seeds and leaves can also be used to make tea or water. Perilla is rich in volatile oils and has antiviral effects. In rural areas, when colds are prevalent in autumn and winter, some people who understand the value of perilla will use the leaves or seeds that are spare at home to soak in water and drink. This method strengthens the body's immunity and helps fight diseases. In addition, perilla tea can also be used to relax the body and mind and relieve stress. Perilla leaves are dried, ground into powder and brewed, which is fragrant and delicious, and can be one of the choices for daily drinks. So, perilla is not only a delicious seasoning, but also a plant that can bring health and comfort.
As a well-known plant, perilla actually hides a lot of value and function. Not only is it a common seasoning, but it is also a high-quality wild vegetable with a wide range of edible ingredients. At the same time, perilla also has medicinal value, can dissipate cold, and can play more effects after scientific processing and use. In addition, the seeds and leaves of perilla can be used to make tea after drying, which has the ability to resist viruses and enhance the body's immunity. Therefore, whether it is used as a seasoning, wild vegetable or herb, perilla is a very valuable plant resource, which is worthy of full understanding and utilization by farmers.
In this article, we have introduced many aspects of perilla in the hope that it will help you better understand and utilize perilla. The edible, medicinal, and tea brewing methods of perilla are all traditional and time-tested, but we should also choose and try according to our own situation to avoid discomfort caused by excessive consumption or improper use. But in any case, perilla is a plant with a unique charm, its delicacy and value are worth exploring and sharing, I hope you can make good use of it in your daily life and experience the splendid life brought by perilla.
1. "Saving the Famine".
2. Compendium of Materia Medica