A prized ingredient in the cuisine of Korea, Japan, Thailand and Vietnam, Perilla¡¯s fragrant leaves, sprouts, seeds and seed oil are used in seasoning, pickling, and as a garnish for sushi and sashimi. Vietnamese variety¡¯s small bicolor leaves¡ªdeep green on the top, deep-red purple on the back¡ªinfuse dishes with potent aromatics and flavor. Pretty ornamental plants are fine candidates for edible landscaping. At the season¡¯s end, collect seeds from the flower buds: dried seeds can be sprinkled on salad, rice, or added to soups, or tempura.