Perilla (Perilla frutescens) – Better known by its Japanese name shiso, the leaves of this annual herb are prized in the cooking of Japan, Korea, and Indochina. Two varieties are available. The leaves of green Perilla have frilly edges and a flavour reminiscent of cinnamon, cumin, and citrus. They are served with sushi and sashimi-they are said to combat parasites found in raw fish-and are featured in many rice and noodle dishes. Red Perilla is milder in flavour and bears little resemblance to the green variety, with its jagged, purple leaves. Its primary use in Japanese cuisine is in pickles and as a colouring agent.