Have you ever wondered how to use Perilla Seed? This healthy and fast recipe will give you an easy way to explore this powerful spice!
How to Use Perilla Seed to Make Healthy Roasted Root Vegetables
One year ago, the word PERILLA was not in my vocabulary. True, we lived in Shillong for years, and countless times I passed the pile of perilla seed in the market, not knowing what it was used for. I often stumbled upon it when I was looking for black mustard seed. I would ask the vendor if it was mustard seed, and he would shake his head answering with another term which left me lost.
It wasn’t until the Zizira Explorers began to write about the food and the local farmers that I connected the perilla seed taste, which I had experienced so many times, with the seed. Many times, I have eaten the popular white radish salad made with perilla, but I never knew what seasoning created the distinctive taste.
After my awareness, I suddenly began to see the plant growing all over Shillong. Growing in yards and along the roadside. It seems to be a plant that multiplies and grows anywhere. Believe it or not. I planted and grew perilla seeds in my Hinsdale, Illinois garden last summer!
Lantana, perilla, corn, and bhut jolokia pepper all growing together in a large pot. The arrow is pointing out the small young perilla plant. The plant reaches about 4 feet at harvest time.
Since I am not Khasi, I invite you to experience what you can easily cook with perilla seed. Here is my FAST 30-minute recipe. Yes, total prep and cooking time is 30 minutes.
See How to use Perilla Seed for Roasting Root Vegetables
Cut up any root vegetables. I had carrot, yams, and potato handy.
One heaping tablespoon of perilla seed in a mortar and pistil.
After tossing with the spices and oil, spread the vegetables on a tray for roasting.
Vegetables are ready after 18-20 minutes. Color remains strong!
Plate and serve.
You can make this recipe with any root vegetable. I love roasted beets – I could eat an entire tray roasted in garlic and perilla seed. I hope you enjoy my healthy recipe:
Instructions and Ingredients:
- Heat oven to 400 degrees Celsius or 200 degrees Fahrenheit
- 1 tablespoon of perilla seed (crush in a mortar and pestle)
- 3 potatoes peeled and cut into ½ inch pieces
- 2 carrots peeled and chopped 1-inch pieces
- 1 large yam peeled and cut into ½ inch pieces
Roughly crushed perilla seed
½ teaspoon of salt
½ teaspoon of crushed black pepper kernels
Broken chili flakes (as per your desire)
2 pods of crushed garlic
1 tbsp of oil (I used Perilla Seed Oil)
Combine the chopped vegetables in a large bowl. Sprinkle vegetables with all the above seasoning. Toss with hands. Lastly, add oil and toss again. Spread on a cookie sheet and bake for 20 minutes. If you wish to have your vegetables roasted a bit, put on the broiler for 3-5 minutes. Watch carefully so the vegetables don’t burn.