Perilla leaves are a type of herb, seed, and vegetable crop that belong to the mint family, Lamiaceae. They are also known as Korean perilla or deulkkae, and the leaves are called kkaennip. Perilla leaves are popular in Korean cuisine and are used in a variety of ways, including as wraps for meat and rice, in stews, and pickled into banchan (side dish). They have an intense aroma and flavor, with notes of licorice or star anise. Perilla leaves are not related to the sesame plant, although they are sometimes translated from Korean as "sesame leaves".
Perilla leaves are relatively easy to grow, and many people add them to their home garden assortment. When shopping for perilla leaves, choose bright, fresh-looking leaves that are free of blemishes and arent wilted. The stems should also be green; if theyre brown, that means theyre old. Perilla leaves dont keep for very long in the refrigerator, so to preserve them as best you can, wrap them in a paper towel and then put them in a plastic bag before refrigerating. They should be eaten within a couple of days.
In summary, perilla leaves are a type of herb that are popular in Korean cuisine. They have an intense aroma and flavor, and are used in a variety of ways, including as wraps, in stews, and pickled into banchan. They are not related to the sesame plant, and should be chosen carefully when shopping and eaten within a couple of days of purchase.
