紫苏

Perilla is commonly used as an herb in East Asian cuisine, often found in salads and soups.
紫苏在东亚料理中常用作香草，常出现在沙拉和汤品中。
The perilla plant has distinctive purple leaves that add not only color but also a unique flavor to dishes.
紫苏植物拥有独特的紫色叶片，不仅为菜肴增添了色彩，还赋予其独特的风味。
Perilla oil, extracted from the seeds of the perilla plant, is known for its high omega-3 fatty acid content.
紫苏籽油是从紫苏种子提炼出的，以其高含量的Omega-3脂肪酸而知名。
In traditional medicine, perilla leaf extract is believed to alleviate symptoms of asthma and allergies.
在传统医学中，人们认为紫苏叶提取物有助于缓解哮喘和过敏症状。
Perilla frutescens is a species of the mint family that's native to Eastern Asia.
紫苏（Perilla frutescens）是薄荷科的一种植物，原产于东亚地区。
Some people cultivate perilla primarily for its ornamental value, showcasing its vibrant foliage in their gardens.
有些人种植紫苏主要是为了观赏价值，将其鲜艳的叶子展示在花园中。
Perilla seeds can be roasted and ground to make a flavorful condiment similar to sesame seeds.
紫苏种子可以烤制并研磨成类似芝麻的调味料。
The taste of perilla ranges from a mild licorice-like flavor to a more pungent, peppery taste depending on the variety.
紫苏的味道根据品种不同，从淡淡的甘草味到更强烈的胡椒味都有可能。
Fresh perilla leaves are an essential ingredient in Korean kimchi, providing a distinct aroma and taste.
新鲜紫苏叶是韩国泡菜的重要成分，提供了独特的香气和味道。
A popular Japanese dish, 'Goma-ae' uses perilla leaves as a garnish mixed with a sesame paste dressing.
日本一道受欢迎的菜品“胡麻和え”中，会将紫苏叶作为装饰配料，搭配芝麻酱汁。