Physician Bui Dac Sang, Hanoi Oriental Medicine Association, said that perilla is a year-round herb with white roots, a spicy taste, and grows wild or cultivated in many places throughout the country and Asia.
Perilla likes light and moisture, suitable for loam and alluvial soil. Perilla flowers and bears many fruits. After the fruits are ripe, the plant withers and the seeds spread around, germinating in the following year's rainy season. Perilla is grown from seeds.
Perilla also helps reduce bronchial smooth muscle spasms, essential oils increase blood sugar. Perilla aldehyde inhibits central nervous system inhibition. Perilla leaf water inhibits bacteria such as staphylococcus, dysentery bacilli, and colitis bacilli.
Perilla cooked with ginger is a good medicine for health.
How to cook perilla leaves with ginger is good for health as follows:
Take the peel of a tangerine, scrape it clean, put it in a pot with 3 thick slices of ginger and a handful of fresh or dried perilla leaves, add a bowl of water, boil thoroughly, drink it hot and cover with a warm blanket to cure colds.
You can also take a handful of fresh perilla leaves, 2 onions and 3 slices of ginger, chop everything into a bowl, crack an egg and scoop in the flower porridge, mix well and eat hot to relieve colds.
Sick people can pound perilla leaves to get a bowl of water, mix in a little salt and drink it all at once to cure stomachache and bloating.
In addition, you can also take perilla leaves and peeled white mulberry root bark, boil to get about a cup of water to drink to treat cough and shortness of breath.
Source: https://vtcnews.vn/cach-nau-la-tia-to-voi-gung-tot-cho-suc-khoe-ar908143.html
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