Perilla leaves, also known as shiso or Japanese basil, are herbaceous plants native to East Asia and widely used in culinary applications. With a distinct aroma and vibrant green or purple hues, these leaves are a staple in Asian cuisine, adding a unique flavor to dishes. The leaves are rich in essential oils, providing a strong, aromatic profile reminiscent of a blend of mint, basil, and anise. Perilla leaves are commonly used in salads, sushi, and garnishes, imparting both visual appeal and a refreshing taste.

Beyond their culinary use, perilla leaves have been recognized for their potential health benefits. They contain various nutrients, including vitamins and minerals, and are considered a source of antioxidants. In traditional medicine, perilla leaves have been used for their anti-inflammatory properties and potential respiratory benefits. The versatility of perilla leaves, both in the kitchen and potential health applications, contributes to their continued popularity in diverse culinary traditions and herbal remedies.