TIK, I would love to but don’t know how to post pics.. Sigh!
You should be able to find pics on the web.
Perilla is quite popular in Asian cuisines. It’s really popular in both Japan and Korea. I make Korean perilla kimchi/pickles, mostly.
Check my web-friend Emily’s video. I use her recipes, actually.
http://www.maangchi.com/recipe/kkaennip-kimchi
The raw taste is kinda cross between basal and mint. Some 30+ years ago I really didn’t care for it. But as I’ve gotten older I’ve taken a “shine” to it.. You know, as you get older you lose sensors on your taste buds.. Maybe that’s it.. :-)
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 ? :-)