The Vietnamese Perilla (Vietnamese:Tía tô) is a Vietnamese version of Hojiso, with slightly smaller leaves but much stronger aromatic flavour, native to Southeast Asia .
Unlike the Perilla frutescens counterpart, the leaves on the Vietnamese perilla have green colour on the top side and purplish red on the bottom side.
In North and South Vietnam, Vietnamese perilla is used raw or in Vietnamese salads, soups, or stir-fried dishes. The strong flavours are perfect for cooking seafood such as shrimp and fish dishes. Aromatic leaves are also widely used in pickling. Grow the plants in an open field or container as a wonderful ornamental plant in the backyard.
- Sweet Basil (sweet Asian basil)