Perilla is an herb that is native to many countries in Asia and belongs to the mint family, Lamiaceae. It is also known as Perilla frutescens and encompasses several distinct varieties of Asian herb, seed, and vegetable crop, including P. frutescens (deulkkae) and P. frutescens var. crispa (shiso) . Perilla leaves, seeds, and seed oil are used extensively in Korean, Japanese, Thai, and Vietnamese cuisines. Perilla seed oil is high in the fatty acid alpha-linolenic acid, which is known to confer anti-inflammatory and cardiovascular benefits and to support healthy immune function. Perilla leaves have been used to treat a variety of conditions in Chinese medicine, as a garnish in Asian cooking, and as a possible antidote to food poisoning. However, clinical trial data are lacking to recommend the use of perilla for any indication.