century and named shiso; many Westerners get their first taste of it in sushi restaurants The distinctive aroma of perilla is due to a terpene called perillaldehyde, which has a fatty, herbaceous, spicy character There are several different perilla varieties, some green, some red to purple with anthocyanins, some with no perillaldehyde and instead tasting of dill or lemon The Japanese eat the leaves and flower heads with seafood and grilled meats, and use a red variety to color and flavor the popular pickled plum, umeboshi Koreans obtain both flavor and cooking oil from perilla seeds Rosemary Rosemary is a distinctive woody shrub, Rosmarinus officinalis, that grows in the dry Mediterranean scrublands, with leaves so narrow and tightly rolled that they look like pine needles It has a strong, composite scent, made up of woody, pine, floral, eucalyptus, and clove notes In southern France and Italy it traditionally flavors grilled meats, but it can also complement sweet dishes Rosemary aroma is unusually well preserved by drying Sage The genus Salvia is the largest in the mint family, with around a thousand species that are rich in unusual chemicals, and have been used in many different folk medicines The genus name comes from a Latin root meaning “health.” Sage extracts have been found to be excellent antimicrobial and antioxidant materials However, common garden sage, S officinalis, is rich in two terpene derivatives, thujone and camphor, that are toxic to the nervous system, so its use as anything but an occasional flavoring is not a good idea Common or Dalmatian sage has a penetrating, warm quality from thujone, the note of camphor, and a eucalyptus note from cineole Greek sage (S fruticosa) has more cineole, while clary sage (S sclarea) is very ... an occasional flavoring is not a good idea Common or Dalmatian sage has a penetrating, warm quality from thujone, the note of camphor, and a eucalyptus note from cineole Greek sage (S fruticosa) has more... excellent antimicrobial and antioxidant materials However, common garden sage, S officinalis, is rich in two terpene derivatives, thujone and camphor, that are toxic to the nervous system, so...it traditionally flavors grilled meats, but it can also complement sweet dishes Rosemary aroma is unusually well preserved by drying Sage The genus Salvia is the largest in the mint family,