Large, aromatic, serrated leaves available in green and purple. Contains rosmarinic acid (same as rosemary and sage — anti-inflammatory, anticholinesterase), luteolin, apigenin, and the highest ALA omega-3 of any herb (perilla seed oil: 60% ALA). The purple variety also contains anthocyanins. Traditional use in Japanese medicine for allergies, asthma, and eczema is backed by rosmarinic acid's documented anti-histamine and anti-leukotriene activity.
Available fresh at Japanese, Korean, and Asian markets. Growing availability at farmers markets in diverse urban areas. Perilla seed oil at Korean and Asian grocery stores.
Rosmarinic acid from shiso has among the most documented anti-allergy mechanisms of any dietary compound. It: (1) inhibits 5-LOX enzyme (prevents leukotriene formation — the biochemical driver of asthma and allergic inflammation); (2) inhibits COX-2 (reduces prostaglandin E2 — the inflammatory mediator in allergic response); (3) inhibits histidine decarboxylase (reduces histamine production). Multiple human trials with standardized shiso extract demonstrate significant reduction in seasonal allergic symptoms. For the APEX population with higher asthma rates (2x Black Americans) and environmental allergen exposure in urban environments, shiso's anti-leukotriene activity addresses the core inflammatory pathway of asthma.
Fresh: use whole leaves as a wrap for meat or fish, chiffonade in salads and grain bowls, float on miso soup. In sushi (traditionally wrapped around certain nigiri). As a garnish on any East Asian-inspired dish. Perilla seed oil: use as a drizzle (do not heat) for omega-3 ALA. Available at Asian markets and Japanese grocery stores.
Free, no account needed to ask.