Sesame Leaves
Estimated Inventory, 50 ct : 22.00
This item was last sold on : 04/09/26
Description/Taste
Sesame leaves vary in size, depending on growing conditions, and average 7 to 15 centimeters in length and 5 to 12 centimeters in diameter. The leaves have a broad, flat, ovate to cordate shape, tapering to a distinct point at the non-stem end. Sesame leaves are thicker in nature than other varieties of Perilla and bear prominent veining and short, small teeth along the edges. The leaves are not curly and do not have a frilled appearance. These are both distinguishing factors from Japanese Perilla, also known as Japanese Shiso, a variety often mistaken for Sesame leaves, which is also referred to as Korean Perilla. The leaves range in color from dark, muted green hues to purple-green shades. Some varieties also have purple undersides or red or pink veining. The leaf’s surface may be lightly fuzzy, and the entire feel of the leaf is soft but sturdy, having a firmer consistency than lettuce. The leaves are often softened by rubbing with salt or soaking in soy sauce for culinary purposes. Select Sesame leaves that are fresh and do not show any signs of wilting. The leaves should have bright green stems, as brown stems indicate that the plant is old. Sesame leaves are edible raw and cooked, and have a grassy, fresh, slightly bitter, earthy, and herbal flavor. Consumers often note undertones reminiscent of mint, basil, anise, and citrus.
Seasons/Availability
Sesame leaves are available year-round, with a peak season in the summer from May to July.
Current Facts
Sesame leaves, botanically classified as Perilla frutescens var. frutescens, are an aromatic culinary ingredient, belonging to the Lamiaceae family. It is important to note that the name Sesame is used for two distinct species: Sesamum indicum, which produces Sesame seeds, and Perilla frutescens. Both species have edible leaves, but the greens featured in the photograph above are from Perilla frutescens. This species acquired its Sesame moniker from the direct translation of the Korean name for the leaves. Perilla frutescens var. frutescens is also called Korean Perilla and Kkaennip. Despite the name "Sesame" being a misnomer for the Perilla species, Sesame leaves are well-known in East Asia, especially in Korea, for their culinary uses. Sesame leaves are easy to grow and are a low-maintenance crop, suitable for planting in both home and commercial gardens. The variety has been cultivated in Asia for centuries and has since spread worldwide as a specialty herb and green. Sesame leaves are used as a flavoring agent and a vegetable in both raw and cooked dishes, and are valued for their strong aroma and taste, which adds complexity. The leaves can also mask unwanted scents in dishes, particularly those from seafood and meat.
Nutritional Value
Sesame leaves are a source of fiber to regulate the digestive tract and vitamins A, C, E, and K to maintain healthy organs, strengthen the immune system, guard cells against free radical damage, and aid in faster wound healing. Sesame leaves also provide minerals in varying quantities, including calcium, iron, potassium, magnesium, copper, manganese, and phosphorus. These minerals help the body support bone and teeth development, control daily nerve functions, produce red blood cells, balance fluid levels, and build the protein hemoglobin for oxygen transport through the bloodstream.
Applications
Sesame leaves have a fresh, grassy, citrusy, and herbal flavor suited for fresh and cooked preparations. The leaves can be used as an edible wrap to house grilled meats, pickled vegetables, rice, and condiments, or they can be julienned and added as a fresh topping to rice bowls, stews, and meat main dishes. Sesame leaves are occasionally simmered into stews, porridges, and soups, or they are blended into variations of pesto. In Korea, Sesame leaves are sometimes added to hot pot, fried as a crisp snack, layered with aromatics and steamed, or made into kimchi. The greens are also prepared into pickled dishes or served as a simple side. Outside of Asia, as Sesame leaves slowly gain popularity, chefs are using them as a wrap for tacos, topping pizzas, cooking them into eggs, or mixing them into dressings and sauces. Sesame leaves pair well with aromatics like garlic, green onions, chile peppers, and shallots, flavorings, including soy, fish sauce, and sesame, meats like pork, poultry, and beef, and citrus. Whole, unwashed Sesame leaves will keep for about one week when stored between paper towels in a container in the refrigerator. The leaves should be consumed within a few days for the best quality and flavor. Pickled leaves will last longer.
Ethnic/Cultural Info
Sesame leaves are a traditional green used in ssam, the practice of wrapping proteins, rice, and condiments in a leaf in Korea and eating it in one bite. The name ssam translates from Korean, meaning “to wrap,” and is a customary meal or dish to share with family and friends. Making ssam is a communal tradition that dates back to the Goguryeo period, from 37 BCE to 668 CE. The greens were initially consumed for their overall health benefits and were eaten among farmers as a hand-held lunch. Later, during the Joseon Dynasty, ssam was served at royal banquets, and the leaves as wraps became a favored interactive eating style for modern-day dinners, celebrations, and special occasions. It is also a sign of affection and hospitality to make ssam for individuals dining at the same table. Sesame leaves add a fresh, grassy, and herbal flavor to the dish, complementing the fatty notes, blending with the savory protein, the soft, slightly chewy rice, the spicy nuances of the sauces, and the fermented crunch of the pickled vegetables.
Geography/History
Sesame leaves, or Perilla frutescens var. frutescens, are a species native to East Asia and have been growing wild since ancient times. There are several varieties of Perilla frutescens with varying histories, and many of these types were cultivated in regions of China, spreading through migration and trade. The earliest record of Perilla frutescens, in general, dates back to the Western Han Dynasty in China, a period from 202 BCE to 220 CE. Perilla frutescens var. frutescens later became a valued herb and culinary ingredient in Korean cuisine, with the first cultivation records in Korea dating back to around 1429 CE, as mentioned in Nongsa Jikseol, a book written during the reign of King Sejong the Great. Over time, Sesame leaves were spread throughout Asia and became internationally associated with Korean cuisine for their distinctive flavor and robust nature. It is worth differentiating between Perilla frutescens var. crispa, commonly known as Japanese Shiso or Perilla, and Perilla frutescens var. frutescens, also referred to as Korean Shiso or Perilla. Both are varieties of Perilla and are used for culinary purposes, but Korean Perilla has broader, thicker, and larger leaves, as well as a grassier taste. Today, Sesame leaves are commercially cultivated and grown in home gardens worldwide as a culinary green. The variety is sold fresh through local markets, retailers, and wholesalers in its native growing region. Outside of Asia, Sesame leaves are offered through fresh markets, directly through specialty growers, and select wholesalers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Monteferante Foods | Vista CA | 310-740-0194 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Le Coq (Bar) | La Jolla CA | 858-427-1500 |
| Huntress | San Diego CA | 619-955-5750 |
| Animae | San Diego CA | 619-925-7908 |
| Cherry Fish | San Diego CA | 619-990-8340 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Grass Skirt | San Diego CA | 858-412-5237 |
| Gaylord Pacific Resort | Chula Vista CA | 619-310-9800 |
| Lilo | Carlsbad CA | 619-385-0914 |
| California English | San Diego CA | 727-515-0362 |
| Animae (Bar) | San Diego CA | 619-925-7908 |
| Secret Sister | San Diego CA | 619-281-0718 |
| Choi's | San Diego CA | 858-900-1224 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Campfire | Carlsbad CA | 760-637-5121 |
| Manna | Encinitas CA | 510-366-3057 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Chef Drew Mc Partlin | San Diego CA | 619-990-9201 |
| Chick & Hawk | Encinitas CA | 858-231-0862 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Corbeaux Wine & Tea House | Temecula CA | 909-567-6109 |
| Le Coq | La Jolla CA | 858-427-1500 |
| Espadin | Temecula California | 951-383-5585 |
| Seneca Bar | San Diego CA | 619-588-2411 |
| Chick & Hawk Bar | Encinitas CA | 858-231-0862 |
