Perilla, as a common condiment, is used very frequently in our lives. Whether it is fried loach, eaten snails, yellow eels or fish, and other fishy ingredients, perilla will be used to remove the fish. However, perilla is used for much more than that. In addition to being used as a seasoning, perilla is also a wild vegetable that can be eaten directly stir-fried. Its young leaves can be eaten raw, making it especially suitable for cooking soups with fish. In addition, perilla seeds can be used to cook porridge, and their flavor is unique. The leaves of perilla are simmered or boiled, and the perilla seeds are boiled into porridge, all of which have a unique taste and flavor. Therefore, the widespread use of perilla makes it a well-deserved condiment and wild vegetable choice.
Perilla can not only be used as a seasoning and wild vegetable, but also has high medicinal value. It is recorded in the "Huiyan of Materia Medica" that perilla has the effect of dissolving the cold, widening the qi, and stabilizing the fetus. Especially in autumn and winter, people can pick the roots of perilla and use it to soak their feet, which plays a role in warding away the cold. In addition, perilla is also rich in volatile oils, which have antiviral effects. Therefore, farmers often use perilla leaves or perilla seeds to soak in water and drink in rural areas to deal with diseases such as influenza.
Perilla has a long historical and cultural tradition in China. As early as the Ming Dynasty, the "Materia Medica" made a detailed record of perilla, emphasizing its medicinal and edible value. In the "Compendium of Materia Medica" by the Ming Dynasty physician Li Shizhen, the various uses of perilla are also specifically mentioned. Not only that, in people's daily life, perilla is also widely used in sacrifices, customs and Xi. It can be said that perilla has become a part of China's folk culture, representing a unique flavor and emotion.
Perilla prefers to grow in a sunny, moist environment and is not strict with the soil. In rural areas, farmers usually plant perilla in their yards, vegetable patches or roadsides. The cultivation of perilla is very simple, just sprinkle the seeds on a suitable potting soil or vegetable patch and lightly cover it with a layer of soil. With proper watering and daily management, perilla can grow luxuriantly in no time. During the growth of perilla, the leaves can be pruned regularly to promote the growth and branching of the plant. At the same time, perilla also needs timely weeding and fertilization to ensure the good quality of its growing environment.
In order to better preserve the aroma and taste of perilla, farmers can choose to dry it or dry it. You can hang the perilla whole plant in a ventilated place to ensure that it is fully and naturally dried. Sun-dried perilla can be pruned or chopped into small pieces and stored in a dry container. In addition, perilla leaves can also be crushed and mixed with salt to make perilla salt, which is more convenient to use. Perilla seeds, on the other hand, can be air-dried and stored in a dry container, ready to be taken out for porridge or seasoning. It should be noted that it must be stored in a dry and ventilated environment to avoid moisture and dust.
After learning about the many functions and values of perilla, I gained a deeper understanding of the plant perilla. It is not just a common seasoning, but also a wild vegetable that can be eaten directly and has rich nutritional value. At the same time, perilla also has rich medicinal value, which can relieve the cold, widen the qi, and stabilize the fetus, which has a positive impact on the health of the body. In my daily life, I will pay more attention to the use of perilla and try different usages and combinations. I hope that more people will be able to understand and try perilla and enjoy the deliciousness and health it brings.