Perilla (shiso), Early select kkaennip

(Perilla frutescens) A classic Korean perilla / kkaennip, with strongly flavored green leaves reminiscent of mint and basil. This type of perilla is an essential green in Korean cooking. Leaves can be used in many ways including pickled as Kkaennip Kimchi or used as wraps similar to using lettuce or napa cabbage. Perilla is sometimes grown for its seeds, which are highly nutritious and full of edible oil that can easily be pressed. The flavor of green shiso is superior to that of red shiso, minty, citrus and sweet. Use similar to basil, so many uses for this culinary herb! Japanese varieties of perilla are known as shiso and were once thought to be a different subspecies but the two types have been shown to share a gene pool. Perilla is also used in Thai and Vietnamese cuisine, and is one of the 50 fundamental herbs in Traditional Chinese Medicine where it is called “zi su.” Aka, deulkkae or sesame leaf.
Recipe for the wraps shown in photos: Japanese varieties of perilla are known as shiso and were once thought to be a different subspecies but the two types have been shown to share a gene pool. Perilla is also used in Thai and Vietnamese cuisine, and is one of the 50 fundamental herbs in Traditional Chinese Medicine where it is called “zi su.” Aka, deulkkae or sesame leaf.