Where did the perilla leaves used for cooking first come from?

Perilla leaves, which are often used in cooking, originated in China. In Chinese ancient books, perilla leaves with green leaves are called perilla, and perilla leaves with purple leaves on both sides or purple leaves on the back are called coriander in ancient times. It has been cultivated in China for more than 2000 years.

Li Shizhen's Compendium of Materia Medica: "Su is a kind of glutinous rice, but its taste is pungent, so it is called Er Ya." There are many records about the edible and medicinal value of perilla in ancient books. Jia Sixie's Book of Qi Yao Min in the Northern Wei Dynasty: "Perilla finches are very happy and will be planted near others.

Perilla frutescens, also known as Perilla frutescens, Perilla frutescens, Perilla frutescens, is a kind of Panicum in Labiatae. Perilla has many functions, not only vegetables, but also Chinese herbal medicines, which have many benefits to human body.

It shows that Perilla frutescens has been cultivated in China for at least 2000 years. Perilla frutescens has strong adaptability and low requirements for soil, and is widely planted all over the country. In addition to China, Bhutan, India, Indonesia, Japan, North Korea and other countries are also distributed.