The efficacy and function of perilla leaves
Release time : 10/26/2025 09:30:01
Although it is only a garnish, the aromatic and rich flavor of perilla leaves can enhance the taste of food. Therefore, during its flourishing season, perilla leaves are frequently seen on people's dining tables.
The reason why people love to eat perilla leaves is not only because of their aroma, but also for the effects and functions of perilla leaves.
The benefits and effects of Perilla leaves are numerous.
What are the benefits and functions of Perilla leaves? What nutritional value do you know about perilla leaves? People love perilla leaves, but they don't know that there are many benefits and functions of perilla leaves. They can be called functional vegetables. Let's quickly learn more about them.
1. Antipyretic effect: Perilla leaves have antipyretic effects. If a house rabbit with fever is found in the home, it can be fed with 2g/kg perilla leaf decoction and extract to get good results.
2. Antibacterial effect: Perilla leaf inhibits the growth of Staphylococcus in vitro.
It is precisely because of the aforementioned effects of Perilla frutescens that it possesses the properties of expelling exterior pathogens, dispersing wind and qi, and relieving stomach pain. It can be used for cold-induced illnesses such as wind-cold, cough, nausea, and vomiting during pregnancy, and poisoning by fish or crabs.
When suffering from the cold wind syndrome, with fever and chills, headache, nasal congestion, cough or chest tightness, it is advisable to use Perilla leaf and ginger together.
When a cold with wind-cold and cough is present, it is often combined with almond and Qianhu to treat such conditions, as seen in the Xingsu San formula.
If you have both qi stagnation and chest tightness, you should combine it with Rhizoma Cyperi, tangerine peel, etc., such as Su San.
For conditions characterized by stagnation of Qi in the Spleen and Stomach, with chest tightness and nausea.
This product has the effects of promoting qi flow and expanding the middle passage, harmonizing the stomach, and stopping vomiting.
For those with cold symptoms, it is often used in conjunction with Poria.
For those with excessive heat, it may be combined with Huang Ling.
For individuals with qi stagnation and phlegm conglomeration, Pinellia and Magnolia Bark are commonly used in combination.
It is also used for nausea and vomiting during pregnancy, as well as for chest and abdominal fullness. It is often combined with Citrus Reticulata peel and Amomum villosum to enhance its antiemetic and uterine stabilizing effects.
For abdominal pain and diarrhea caused by ingestion of fish or crabs, use alone or in combination with fresh ginger and white peony.
Food therapy is safer than medication, so it's advisable to master the benefits of perilla leaf and use them in your diet to avoid medications.
The nutritional value of perilla leaves is very high, and besides its edible use, it is also used as a common traditional Chinese medicine.
Japanese people mostly use perilla leaf in their cooking, especially when eating raw fish. In China, it is used as a vegetable or tea ingredient.
Perilla leaves, also known as Su Ye, have the functions of expelling exterior pathogens, dispersing cold and relieving qi, and promoting digestion. They are primarily used for treating wind-cold, cough, chest fullness, nausea, vomiting, etc.
Perilla leaves are very common in Chinese cuisine, and can be used to cook various dishes. They are often served with fish and crabs. The dishes cooked with perilla leaves include dry-fried fish with perilla leaves, perilla duck, perilla stir-fried clams, perilla and lily greens stir-fried lamb, copper pot perilla steamed milk sheep etc.
Koreans use scallion to make kimchi, which is available in almost every Korean grocery store around the world. In this kind of canned kimchi, there are two scallions per jar, each one enclosed by a red chili pepper.
Fresh perilla leaves can be used to make salads.
Perilla seeds are also used as a seasoning for meat and in making perilla salt.
Koreans are accustomed to using fresh perilla leaves or chili leaves when eating barbecues, but Koreans have set off a craze to use perilla leaves to supplement calcium because perilla leaves are rich in calcium.
Vietnam use it to add perilla leaves to stews and boils, or place them on Vietnam rice noodles as decoration.
The leaves of the sesame varieties used by them have red-green stripes on one side and purple on the other, which is compared with Japanese sesame varieties, and their fragrance is stronger.
The ways to consume perilla leaves are numerous, and here are some suggestions for you.
Ingredients: 500g cucumber, 100g perilla leaves (red and green are both acceptable).
Seasonings: refined salt, monosodium glutamate (MSG), sesame oil, white vinegar, and sugar.
Preparation: 1. Wash the perilla leaves, sprinkle with salt, and chop them finely.
2. Wash the cucumber, peel it, cut it into shreds, place it in a small basin, sprinkle with refined salt, monosodium glutamate, white vinegar and appropriate amount of white sugar, mix well, then sprinkle the chopped perilla on the shredded cucumber, sprinkle with sesame oil, mix well before serving, and place on a plate. Serve.
Characteristics: Fresh fragrance and refreshing, unique flavor.
2. Materials for soft frying of perilla leaves: 200 grams of perilla leaves, 50 grams of frying powder.
Seasoning: 250 grams of salt and pepper, edible oil.
Production: 1. Wash the perilla leaves one by one, dry them with a cloth, and place them on a plate.
Mix frying powder with appropriate amount of water.
2. Pour oil into a pan, submerge the perilla leaves in the seasoned frying powder, and fry them in a low heat over medium heat until they are golden brown on both sides. Remove from the pan and place them on a plate.
3. Once all the meat is fried, sprinkle with salt and pepper to serve.
Features: Crispy, fragrant with a unique scent of perilla.
III. Fresh Perilla Leaves Stir-fried Fish Head - Although the Guangdong people are not fond of spicy food, they now eat it because of the hot and rainy weather in recent years, which can help remove dampness and increase appetite.
Perilla is a kind of herbal medicine with the function of dispelling exterior pathogens. Fresh perilla leaves are warm and pungent in nature, having the effect of dispersing and activating Qi, and they have a strong aromatic flavor that often makes them used in cooking.
The large fish head, also known as yu fish or bighead carp, is characterized by its enormous head, hence the name "bighead."
Some people might find its meat coarse, but in fact, the crucian carp is quite fine-grained, especially the fish head which tastes "truly wonderful".
No wonder Guo Moyu, after tasting it, wrote a poem saying: "I have never had such pleasure; I can eat the big fish head."
Fresh Perilla leaves are stir-fried with large fish heads, sprinkled with a pinch of pepper for added fragrance, deodorizing, detoxifying and dampness-removing properties.
Material: 15 grams of perilla leaves, one large fish head, three slices of fresh ginger, and a small amount of green onion.
Preparation: Wash and chop the perilla leaves.
Clean the fish head, remove the gills and scales, salt it, mix with dry seasoning, coat it lightly in dry seasoning, heat oil in a pan, add ginger slices and fry the fish head briefly, then sprinkle in a little Shaoxing wine.
Add 1250 ml of water (equivalent to 5 bowls), bring to a boil and cook until just tender. Add the perilla leaves and green onions and stir for a moment before adding salt.
This amount is sufficient for 3 to 4 people.
Purslane leaves are delicious, but not everyone is suitable to eat them. In addition, there are some matters needing attention in the cooking process.
The "Compendium of Materia Medica" records: "For diseases characterized by yin deficiency, it is advisable not to administer this medicine if there is a history of chills or fever, as well as aversion to cold and headache. This is because the condition should be consolidated and nourished."
If one experiences nausea due to heat rising, it is also not advisable.
The "Compendium of Materia Medica" also records: "Long-term consumption can drain one's true vital energy."
Patients with Qi deficiency, Yin deficiency, and those with warm diseases should use this product with caution.
Therefore, individuals with qi deficiency, yin deficiency, and warm diseases should be cautious when taking Perillae Fructus.
Many people also add cilantro leaves to their seafood dishes, which is actually not advisable.
If you eat Zingiberis Rhizome with carp, it is likely to cause poisonous sores, and if you eat Zingiberis Rhizome with crabs, it may cause abdominal pain.
Moreover, it is important to note that the leaves of Perilla frutescens should not be consumed in excess. This is because perilla contains a significant amount of oxalic acid. When this acid interacts with calcium and zinc in the body, it forms calcium oxalate and zinc oxalate. Excess accumulation of these substances can harm the nervous system, digestive system, and hematopoietic functions of the human body. Therefore, no matter how beneficial an item may seem, one should not consume more than necessary.
In Chinese cuisine, there's a principle of "seeking balance and harmony," where even the best ingredients have their limitations. Furthermore, it's crucial to not overdo any food, as excess can lead to a lack of substance rather than a good result. Perhaps that's why perilla leaves, while delicious, are often used as an accessory rather than a standout ingredient.
Friends who like perilla leaves may wish to plant such a perilla tree in front of and behind your house. It will not only bring you a hint of fragrance, but also add flavor and color to your diet.
*The medical content involved in this text is for reference only.
In cases of discomfort, it is recommended to seek medical attention immediately. The diagnosis and treatment should be based on the clinical examination conducted by a doctor in person.