Perilla leaves in traditional medicine and culinary use

Perilla leaves (Perilla frutescens), known in traditional medicine as 'To diep', are used for their warming properties to support relief from symptoms such as chills, nasal congestion, headaches, and mild coughing. According to Dr. Bui Thi Yen Nhi from the University Medical Center Ho Chi Minh City, the herb is traditionally used to regulate qi and harmonize the stomach, particularly when accompanied by bloating or nausea.

Common preparation methods include making perilla congee with ginger and shallots, or using the leaves as a fresh herb in various dishes like pho, salads, and soups. Perilla can also be steeped with ginger to create a warm beverage. However, experts advise that perilla should not be viewed as a primary treatment for influenza or respiratory infections, nor should it be relied upon as a proven method for detoxification or weight loss.