Which is better green perilla or red perilla?

Which is better green perilla or red perilla?

Health & Life Newspaper quoted Traditional Medicine Practitioner Tran Dang Tai - Vice President of the Oriental Medicine Association of Thai Hoa town - Nghe An saying that in folk medicine, people distinguish two types of perilla: the red-leafed type (Perilla ocymoides var.) and the green-leafed perilla (purpurascens).

Perilla is an annual herbaceous plant belonging to the family Lamiaceae, like most plants in the family Lamiaceae. It has a volatile aromatic essential oil, which is often used for flavoring, medicine or as a spice in cooking. Among them, the common perilla varieties can be divided into two types: red perilla (Perilla ocymoides var.) and green perilla (purpurascens). The two types of perilla have different colors and uses.

Red perilla

Red perilla has a stronger flavor so few people eat it raw, most of them are processed into dishes. It is also used as a medicine. Green perilla is eaten raw as a spice.

Red perilla is rich in anthocyanin, both sides of its leaves are purple-red, the edges of the leaves are saw-shaped. This type has a strong, distinctive aroma. In traditional medicine, this type of red perilla is used as medicine and as a natural food dye. In addition, in Japan, red perilla is also used to make a soft drink with a unique sweet and sour taste.

Green perilla

Green perilla has a fresh aroma and is very suitable for eating raw. Green perilla is often found in Japanese and Korean cuisine , such as in Japanese sashimi dishes, green perilla is an indispensable spice, helping to reduce the fishy smell of fresh seafood in traditional Japanese dishes.

In Korea, people have a custom of using green perilla to wrap grilled meat, or soak perilla in spicy sauce, minced onion, ginger, garlic, white sesame, soy sauce, sugar and other spices as a side dish.

Based on the color, aroma and effects of red perilla and green perilla, experts believe that the effects of red perilla are better. However, each type will have the best effect depending on the purpose of use for each individual.

How to cook perilla leaf water to drink for beautiful skin

The article on the Medlatec General Hospital website has medical consultation with Dr. Nguyen Thi Nhung, saying that below are some ways to cook perilla leaf water to beautify the skin, which are very easy to make and bring positive effects that you can refer to:

How to cook perilla leaf water

You need to prepare about 200g of perilla. Note that the leaves must be fresh and still have the branches and leaves intact.

How to do it is simple as follows:

+ First, pick all the perilla leaves, remove all the yellow and wilted leaves but remember to leave the stems. After the leaves are drained, cut them into small pieces.

+ Add perilla leaves to a 2.5 liter pot of water and bring to a boil. When the water boils, reduce the heat and continue to boil for about 2 to 3 minutes, then turn off the heat.

+ Filter the water to drink. After the water cools, you can store it in the refrigerator and use gradually.

How to cook perilla leaf water with rock sugar

If you find perilla leaf water difficult to drink, you can apply the following method to make perilla leaf water to beautify your skin:

- Ingredients to prepare: 200g fresh perilla leaves and whole branches, a little rock sugar (depending on your sweet tooth), 2.5 liters of clean water, one lemon.

- How to cook as follows:

+ First, you also remove the wilted, yellow leaves and wash them, then let them drain.

+ Add the leaves to the pot of water and bring to a boil. Once the water boils, reduce the heat and simmer for another 2 to 3 minutes. This will help the water become darker.

+ Remove perilla leaves from the pot of water, then add rock sugar and continue to boil for 5 minutes. When the water has cooled, add lemon juice.

+ Let cool and use gradually.

- This recipe for making perilla leaf water to drink for beautiful skin is very easy to make. However, to ensure quality and effectiveness, you need to note the following:

+ Should only be consumed within 24 hours. If left for too long, the water will not taste good and the quality will not be guaranteed.

+ When boiling water, you should not let the water boil for too long to avoid evaporating the essential oils in the leaves.

+ Do not drink too much to prevent the risk of bloating and indigestion. It is best to drink in moderation.

Ha An (Synthesis)

Source: https://vtcnews.vn/tia-to-xanh-va-tia-to-do-loai-nao-tot-hon-ar902917.html