The difference between perilla and fennel

Fennel, we call it fennel locally! Fennel is also a vegetable with special taste. Fresh fennel can be wrapped in jiaozi, and steamed buns are delicious. Generally, there are not many plants in the family garden, and they are also eaten as seasoning dishes. Fennel seeds are good spices when they mature, and the seeds are almost like rice husk. When you put some dried fennel seeds in cook the meat on New Year's Day or at a banquet, it tastes good, too.

The three main ingredients of "spiced noodles" sold in our local market town are fennel, fennel and pepper. So fennel is a good seasoning!

Perilla frutescens, Perilla frutescens and Pogostemon are very similar. Comparatively speaking, the cotyledons of Perilla frutescens are dense, and Pogostemon fragrans is loose. The biggest difference is that the roots and leaves of Perilla frutescens have a very obvious purple color.

Perilla is rare in our local area. There are several in that yard or garden. I only have two in the garden now, which have just been unearthed. Perilla can be eaten in strips or fried. It tastes very special!