Perilla Leaves

Is this edible?

Yes! Perilla leaves are one of the most commonly eaten herbs in Korea, consumed daily as a wrap for rice, pickled in soy sauce, or used as a garnish. They are perfectly safe and widely available in Korean communities.

What does it taste like?

Unlike anything in Western cuisine — imagine a blend of basil, mint, and anise with a grassy, slightly earthy quality all its own. Bold and aromatic but not overwhelming. Nothing else tastes quite like it.

Where to buy

Korean grocery stores (H Mart, Lotte) always have them in the fresh herb/produce section, usually in bundles of 30-50 leaves. Some Japanese stores sell the smaller Japanese shiso variety. Not found in regular Western supermarkets.

How to prepare

Wash individual leaves and pat dry. For ssam (wraps): use raw, placing a leaf in your palm, adding rice and toppings, and folding. For kkaennip-jangajji (pickled): stack leaves, pour seasoned soy sauce over them, and refrigerate.