[Tilted Irish Kilt]

Original Lurker :" Perilla is quite popular in Asian cuisines. It’s really popular in both Japan and Korea.
I make Korean perilla kimchi/pickles, mostly."
" The raw taste is kinda cross between basal and mint."

Thanks for the information on Perilla , previously totally unknown to me .
Is there a flavor variation when it is cooked ? steamed ?
Sounds interesting - are seeds avaialble in this country ? Source ?
Maybe a 'perilla -julip' instead of a 'mint-julip' for a cool drink at Kentucky Derby time ? :-)

[Original Lurker]

Perilla isn’t generally “cooked”. I have used whole it in fried spring rolls. Sure, you can get the seeds over the internet.
You’ll only have to plant it once. It comes back year after year as volunteers. (BTW - the chickadees love the seeds)