|Stronger flavored, this perilla grows wild in many parts of the U.S.|
|Cumin scented perilla|
|It's an attractive addition to the herb garden.|
The leaves are used as a wrap in sushi, shredded on salads, mixed in Mesclun salad mixes, sprinkled over cucumbers, cabbage or fish dishes. Try the fresh leaves thinly shredded on a fish taco!
1/2 cup toasted almonds
3 garlic cloves
1/3 cup olive oil
2 cups fresh cumin-scented perilla leaves, torn in pieces
Juice of 1 fresh lime
1/2 teaspoon salt
In a food processor, coarsely chop the almonds, the add the remaining ingredients and pulse-chop until you have a spreadable pesto. This can be stored in the refrigerator, covered, for about 24 hours.
Seed for cumin-scented perilla aren't easily to find. I found only 2 companies that carry it:
Kitazawa Seed Co.
and One-Garden, Inc.
When growing any perilla, be aware it will reseed itself. The cumin-scented one isn't prone to that and I've never had a volunteer plant come up in the garden. But the common red and green curly leaf ones that grow wild, can become a weed if you don't clip out the flowering tops before fall. Even then it's not an unpleasant plant to find in the garden and is easily controlled by mulching over it.