These don’t take any special effort to grow and give me months of greens and flavor. They are frequently used in Korean food but I like to put them in tuna sandwiches and sauté them to eat alongside Nepali dal. I will try saving the seeds to use as a seasoning in biji jjigae.
Here is a helpful guide to the various types of perilla, what they are called in various cuisines, how to grow them, and how to save the seeds.
