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The oil is made from the seeds of the Perilla fruit scenes which is leafy, a bushy herb from the mint family, and is also known as wild basil, purple mint, rattlesnake weed, and Shiso. It has a strong and minty smell and traditionally grows in Asian countries. Its minty smell is more towards the smell of cinnamon or licorice. The plant needs to grow in moist well-drained and rich soil along with a lot of suns and the plant grows up to four feet tall with serrated leaves which turn purple to red during fall. The seed and the leaves of the plant are edible, either raw or cooked. The leaves of the plant are used as a spice, cooked or fried, and can be combined and eaten with rice, soups, fish, and vegetables. Seedlings are often added to salads and the older leaves as flavorings in different dishes. In Asia, the flower cluster is used in soups and tofu and the Japanese use it to make pickled plums.

Uses of Perilla Seed Oil

• Perilla seed oil contains high levels of inflammation taming essential fatty acids and the oil soothes and calms the skin and helps the skin look plump, hydrated, and glowing.
• It is widely used for skin disorders like eczema and psoriasis.
• In the US, perilla oil is used to flavor food, candies, and sauces and the leaves and seeds have lots of nutrients like proteins, fatty acids, and disease-fighting antioxidants.
• The oil can be used to sauté vegetables in salad dressing or low-temperature cooking settings. In olden times perilla was used to treat asthma, as an antibacterial agent and to get relief from stomach ache.
• It relieves muscle spasm and is used to treat coughs. It has the power to treat allergies, cancer, autoimmune diseases, and even depression

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