Does anyone else love using this stuff? I chop it up and put it in a pan with tomatoes, pork, and garlic then dump it on rice. It looks neat, smells good, and has all sorts of nutritional benefits such as calcium, iron, and vitamins A and C. The purple kind is a medicinal type used in Asia, it can also be shredded and cooked in rice to make it not taste so bitter.
(a warning, as with any plant people can react to it in unusual ways, and from what I heard the stuff found wild can possibly be a bit more reactive than the "tame" perilla. Be cautious when trying wild plants)
