Red Perilla (Shisho)

Perilla frutescens

Taste: Fragrant, earthy, slightly spicy, Complex mix of flavours; mint, anise, basil, cloves and cinnamon

Origin: Asia

Energetics: Warming

Actions and properties: Antioxidant, anti-inflammatory, antimicrobial, anti-fungal Neuroprotective

Systems: Nervous system, Digestive system, Immune system, Respiratory system, Integumentary system, Metabolic system

Traditionally used for:

• Colds, coughs, asthma, bronchitis, lung congestion, chest stuffiness and phlegm
• Bloating, gas, nausea, vomiting, abdominal pain, constipation, and food poisoning (especially seafood)
• Hay Fever, allergic reactions
• Managing high blood sugar
• Supporting overall immune function
• Aging or problematic skin, wound healing
• Promoting heart health and normal blood pressure levels

Contraindications/cautions: Avoid if pregnant or breastfeeding

Other uses: Food, popular herb in asian cuisine.

Brewing instructions:

• 2 tsp of herb per cup of water
• Boiling water (200-212f/93-100C)
• Steep for 5-15 minutes

Contraindications/cautions: ORed perilla has several

Always consult a healthcare practitioner when consuming any new herb. Like all herb it is best to start with a little to make sure you are not intolerant.

Warning: This information has not been verified by Health Canada and should be considered for historical and educational purposes only.

Other uses: Oats are edible. Hair rinse/mask, lotions, salves, skin compress. Mulch