How to use perilla as medicine

Perilla leaves are eaten raw or cooked, and are an indispensable spice in many dishes. Parts of the perilla plant are also valuable medicinal herbs that can cure many diseases.

Cold and heat treatment:Perilla 8g, Cyperus rotundus 8g, Tangerine peel 6g, Licorice 4g. Decoction to drink. Used for colds, headaches due to cold, heat, and chest fullness.

Expectorant, cough reliever:Use one of the following:

Recipe 1: 8g perilla leaves, 8g ginger, 12g almonds, 12g pinellia. Boil and drink. Treats wind-cold, internal phlegm stagnation, cough with phlegm.

Recipe 2: 10g of perilla seeds, 10g of white mustard seeds. Grind into powder. Drink with the decoction of sour apple leaves and dodder seeds. Cure cough, eliminate phlegm.

Recipe 3: 10g perilla seeds, 10g white mustard seeds, 10g hybrid ginseng seeds. Fry until golden brown, grind into small pieces, put in a bag, boil to get 200ml. Divide into 3 doses to drink during the day.Treatment of cough and asthma with phlegm, chest tightness and reverse gas.

Qi and pregnancy:Perilla 8g, Angelica 12g, Ligusticum wallichii 8g, White peony 12g, Codonopsis pilosula 12g, Tangerine peel 12g, Large atractylodes rhizome 8g, Licorice 4g, Ginger 8g. Boil and drink. Use when chest pain and distension; abdominal, back, rib pain; fetal movement is restless.

Stomach tonic, anti-vomiting:

Recipe 1: 8g perilla, 4g five-spice root, 12g white mulberry bark, 12g poria, 4g licorice, 4g cardamom, 12g large tangerine peel, 12g platycodon, 12g ginger. Boil to get the water, add a little salt, drink. Treats symptoms of bloating in the lower heart, vomiting, loss of appetite, and cold.

Recipe 2: 4g perilla leaves, 2.5g coptis. Steep in water to drink. Treats pregnant women with anxiety and restlessness.

Detoxification of crab and fish food:Can use 12g fresh or dry to make a decoction.

Prevention and treatment of dengue fever:Perilla 15g, pennywort 30g, Eclipta prostrata 30g, Plantago 20g. Boil and drink.

Some medicinal dishes with perilla

Fresh ginger and perilla juice:30g perilla leaves, 15g fresh ginger, boil for 15 minutes, filter the water and add sugar to drink. Used for cases of cold, vomiting, and stomachache.

Green leaf and apricot porridge:15g perilla leaves, 10g apricot, 10g fresh ginger, 10g bamboo sap, 60g rice. Boil the herbs to get the water, discard the residue; cook the rice into porridge; when the porridge is done, add the medicinal water, stir, and bring to a boil. Use once a day for 5-7 days. Used for pregnant women with bloating, nausea, headache, dizziness, bitter mouth, tasteless mouth, thirst, and threatened miscarriage.

Plum and Apple Tea:6g of perilla leaves, 30g of fresh plums, 5 jujubes, 3g of tea. Cook fresh ripe plums or plum jam and jujubes (mash them) to get the water. When it boils, pour it into a teapot with perilla leaves and steep it again. Drink twice a day. Use continuously for 5-10 days. Used for cases of cough, loss of voice, choking due to functional nervous disorders, hysteria.
Contraindications: People with weak constitution or spontaneous sweating should absolutely not use this.

According to Health & Life - NT