Dried Perilla (scientifically known as Perilla frutescens) is a highly aromatic herb from the mint family widely celebrated in East Asian culinary and traditional medicine practices. Depending on the region and variety, it is famously known as Shiso in Japan, Kkaennip in Korea, Tía tô in Vietnam, and Zi Su Ye in China.While fresh perilla is commonly used as a wrap or raw garnish, drying the leaves preserves them for year-round use and uniquely concentrates their health-boosting compounds. Flavor Profile:Dried perilla delivers a complex, refreshing, and deeply aromatic flavor. It presents a vibrant blend of mint, basil, and anise (licorice), rounded out with subtle citrus, cinnamon, and earthy undertones. Culinary UsesHerbal Tea: Steeping whole or cut dried leaves in hot water makes a soothing, minty, and refreshing tea (Shiso-cha or Zi Su tea) that can be enjoyed hot or cold.Rice Seasoning (Furikake): Crushed dried red perilla is a foundational ingredient in Japanese rice seasonings like Mishima Yukari, adding a tart, herbal punch to rice balls (onigiri) and sushi.Soups & Stews: Crumbling the dried leaves into stews, broths, and porridges infuses a deep, warming savory flavor.Dyes & Pickling: The red/purple dried variety is frequently used as an all-natural coloring agent for pickled plums (umeboshi) or cloth dyeing. Health & Medicinal BenefitsScientific studies highlight that the process of drying perilla leaves significantly increases their concentration of anticancer flavonoids (such as apigenin and luteolin) compared to fresh leaves.Digestive Aid: Traditionally used in Chinese and Vietnamese folk medicine to settle the stomach, reduce bloating, and alleviate nausea.Respiratory Support: Often brewed during seasonal transitions to relieve chest congestion, coughs, and allergy/hay fever symptoms due to its natural anti-inflammatory properties.High in Antioxidants: Packed with rosmarinic acid and beta-carotene, which fight oxidative stress and boost immune health