Perilla Leaf 2 ounces dried herb
- Chinese name is 紫蘇; pinyin: zĭsū; Wade–Giles: tsu-su
- English common name is “beefsteak plant”
Uses: (TCM) upper body destress
- Release the exterior, disperse cold - wind-cold with fever
- Promotes Qi movement and harmonizes the stomach
- Upper and middle regions of the body both physically and emotionally.
- Resolve qi stagnation, open chest - vomiting, nausea, the seven emotions.
- Calm restless fetus - morning sickness
- Seafood poisoning - alone or in combination with other herbs
inflammation, allergies,, asthma, liver and colon cancer, tumors, blood clotting, ulcerative colitis, lowers fatty acids, helps maintain high learning ability.
Aromatherapy, Potpourri in culinary dishes and salads, herbal teas. Infused into Herbal Essential Oil, (the oil mostly from the seeds are medicinally more powerful) Fragrant Mesh Sachets, used in bath and body splashes.
Dr Mercola gives a big shout out to Fermented Ginger. First its more bioavailable and makes the nutrients more absorbable..Secondly physically improves the structure of your gut. Dr Mercola recommends both Both Dried Ginger and Fresh Ginger Plus he recommends Zi Su Ye (Perilla leaf) which gives Ginger Beer a minty taste and that helps your immune and respiration system. Altogether fermented Ginger with Perilla helps immune, respiration and digestive system.
Dosage: 5-10 grams (1/6 to 1/3 ounce) no side affects noted.
Image shows 1/2 ounce about 15 grams.
For Ginger Beer to add to the active ferment (add with the ginger) use about 1/4 ounce. Add more if desired for taste or medicinal value. Add similar amount to a Second Ferment. Add at time of drinking to a glass slightly less allowing a few minutes to steep. As a cup of tea use about 5 grams, Do not boil, steep about 5 - 10 minutes is warm to hot water.