The perilla leaf is part of the mint family, and is an annual plant native to Southeast Asia. The perilla leaf is grown widely across the Korean peninsula, and is often grown in gardens as it attracts butterflies. In meals, the perilla leaf is cooked in many ways, and is most commonly harvested in the summer. Be it steamed, marinated, fermented or added to dishes to bolster flavor, this leaf is as versatile as it is delicious.