Vietnamese perilla

The Vietnamese Perilla (Vietnamese:Tía tô) is a Vietnamese version of Hojiso, with slightly smaller leaves but much stronger aromatic flavor, native to Southeast Asia .[1][2]

Description

Unlike the Perilla frutescens counterpart, the leaves on the Vietnamese perilla have green color on the top side and purplish red on the bottom side.

Culinary uses

In North and South Vietnam, the Vietnamese perilla are eaten raw or used in Vietnamese salads, soups, or stir fried dishes. The strong flavors are perfect for cooking seafoods such as shrimp and fish dishes. Aromatic leaves are also widely used in pickling. Plants can be grown in open field or container as a wonderful ornamental plant in the backyard.

References

  1. ↑ http://www.evergreenseeds.com/vipeitto.html
  2. ↑ "Vietnamese Perilla (Tia To)". localharvest.org. Retrieved 8 November 2013.


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