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Is basil same as perilla?

Perilla is related to basil and mint, with a more anise-like flavour.

goodfood.com.au - Five of a kind: Asian herbs - Good Food

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FISH MINT

Want to win a bet? Ask a mate to close their eyes and wager they can't guess what you put under their nose. Proceed to crush a soft, green, heart-shaped Houttuynia cordata leaf under their schnozz. The aroma that erupts is so distinctly fishy you are guaranteed to emerge the winner. Look for bunches of fish mint at KV Fresh Fruit at the Footscray Market, and in other Asian fresh food markets. Just as sulphuric black salt is used to evoke eggs in vegan recipes, those pining for seafood may like to experiment with it.

SAWTOOTH CORIANDER

The kitchen herb garden is not populated by equals. While stoic rosemary and thyme will abide for years, fickle coriander is wont to go to seed days after it is planted. Try planting sawtooth coriander instead, which has a longer growing season. This herb has long serrated leaves and a very similar scent and flavour to its feathery-leafed cousin. Buy it in bunches at Asian markets, in pots from street sellers in Footscray or Asian grocers in Springvale.

CURRY LEAVES

Glossy green curry leaves are an essential element of south Indian cooking. Find these small, pointed leaves, still attached to their slender stems, fresh in bags in the refrigerated section of Indian groceries. Heat oil till shimmering, toss in curry leaves, garlic, and mustard and cumin seeds. After a few seconds of popping, tip the lot into a humble pot of red lentils for a simple yet sublime dahl. Fresh leaves may be frozen, and dried versions are also available but, as always, fresh is best.

HOLY BASIL

Holy basil is so named because of its use in Hindu religious ceremonies. In Thailand, this spicy herb receives more temporal treatment, tossed with minced pork or chicken in delicious pad krapow. Holy basil has slightly scalloped green leaves on tall stems. It is difficult to source locally but Talad Thai grocer in Ferguson Street, Abbotsford, is a good bet. Here, it's flown in from Darwin on Tuesdays and Fridays. If making a special trip, call ahead to ensure it's arrived.

PERILLA

Perilla comes in red and green varieties, and the striking, slightly hairy, dark purple leaves of the "red" variety are more commonly seen in Australia. It is related to basil and mint, with a more anise-like flavour. The Japanese know this herb as shiso and like to fry whole leaves tempura style. Buy perilla in bunches from Asian markets, either alone or in a bundle of mixed mints, alongside peppermint and Vietnamese mint. At home, try it tucked into rice-paper rolls.

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What do Koreans call perilla?

The Korean name for perilla leaves is “kkaenip” or “ggaenip” (깻잎). In Korean cooking, perilla leaves are typically used in a pickled side dish, in stir fry, in soup and as a wrap.

mykoreankitchen.com - Korean Perilla Leaves

Learn about the popular Korean leafy vegetable – Korean perilla leaves!

What are Perilla Leaves

The Korean name for perilla leaves is “kkaenip” or “ggaenip” (깻잎).

In Korean cooking, perilla leaves are typically used in a pickled side dish, in stir fry, in soup and as a wrap. It is part of the mint family and has a strong aroma. It is similar to Japanese shiso, but it is known to have different flavors and shapes. Perilla leaves are commonly mistranslated as sesame leaves but they are from different plants. At a Korean grocery store (in Australia), you can get 1 bunch of perilla leaves (about 25 leaves) for AUD $2.50. If you can’t buy them easily, you can grow them from seeds too. It’s quite easy. I love them because they give a unique smell and taste to a dish and make everything so tasty. 🙂

How to Buy

Fresh perilla leaves are dark green in color and have a stronger scent. Also, the stems should not be dried and should have little fine hairs on the surface of the leaves. Lastly, try to avoid the leaves with red and/or black dots on the leaves as they have been stored with moisture for too long.

How to Store

In general, perilla leaves dry out easily. So to store, wrap the perilla leaves with kitchen paper then place them in a plastic zip lock bag. Refrigerate until needed, however, it is best to consume earlier for an optimal outcome.

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