What it is: Perilla is a widely cultivated herb with purple-green leaves and a distinctive cool, mint-like aroma. Long used in China as both a culinary herb and a traditional herbal ingredient, it is harvested in summer and autumn.

How to use & application scenes: Fresh or dried leaves wrap grilled seafood, garnish salads, flavor pickles and soups, and cut through rich or fishy notes. Steep dried leaves alone or with ginger and aged tangerine peel for a warming herbal tea after meals or during seasonal changes.

Craft: Leaves are hand-picked, gently washed, then shade-dried or low-temperature dried to preserve their aroma. Dried perilla is sealed and kept away from light for long storage.

Cultural meaning: Perilla reflects the Chinese idea of eating with the seasons and balancing everyday meals with gentle herbal care. It appears in home kitchens and herbal pantries alike, valued for its practical, unfussy role in daily cooking.