Michael Zhang

Jing Jie, scientifically known as Nepeta cataria L.(猫薄荷), is a perennial plant belonging to the mint family.

Chinese perilla is an annual herb belonging to the mint family (Lamiaceae). It's native to East Asia and has been cultivated in China for nearly 2,000 years.

Perilla, a versatile plant known for its flavorful leaves, has more to offer than meets the eye. While many are familiar with perilla leaves, the plant’s flowers, buds, and seeds are also edible and packed with flavor. Let’s dive into…

Perilla seed oil (shiso seed oil; zi su seed oil), derived from the seeds of the perilla plant, is a hidden gem in the world of natural oils.

Growing shiso at home can be a rewarding experience, providing you with fresh, flavorful herbs for your culinary adventures.

Purple and red shiso are essentially the same plant. Their color might vary a bit due to factors like variety, season, and ripeness.

Shiso leaf, also known as perilla leaf or Japanese basil, is a versatile herb with a rich history in East Asian cuisine and traditional medicine.

Hojiso (穂紫苏 or ほじそ in Japanese) is the flower spike of the shiso plant (Perilla frutescens), also known as Japanese basil or beefsteak plant.

Japanese perilla is more than just a garnish - it's a flavorful, nutritious herb with a rich history and a wide range of uses.

Shiso microgreens, also known as micro shiso, are the young, tender shoots of the shiso plant, harvested before they fully mature.