Our homegrown Shiso helps prevent the onset of the cold and flu. Shiso also promotes appetite/digestion as well as aid in allergy relief.
Take full dropper orally in tea or water.
Shisho Tincture (also known as Perilla Frutescens) has become popular and highly beneficial herb with origins that trace back to China as early as 500AD. Before its widespread use for medical and consumption purposes, shisho was used for lamp oil by crushing the seeds. When more effective alternatives for lamp oil were discovered, cultivation still continued. It had aromatic leaves that were used to produce scents, as well as used for consumption and medicine.
In latter years, it became a household ingredient in traditional Japanese foods. It was used for its scent, coloring and exotic flavor. Its original birthplace is ancient China (other reports include parts of India) but it became a commonplace plant in Japan in the eighth century. Due to its popularity and wide range of uses, it was moved into western terrains such as in the United States where it has been largely naturalized and is cultivated on a wide scale.
In Japan where they were most commonly consumed, they were used as garnish on raw fish dishes. They were also used to counter food poisoning and to provide exotic flavors. China and Japan were not the only regions where shisho was highly functional, other East Asian countries such as India, Taiwan, Vietnam, and Korea. Over the years, other variants of Shisho such as egoma have been discovered in Europe and parts of Asia.