В средней полосе перилла — ценное однолетнее пищевое, лекарственное и декоративное растение. Перилла кустарниковая пурпурная имеет темно-бордовые с бронзовым оттенком по краю листья, которые востребованы при приготовлении блюд японской кухни и в китайской медицине. Аромат листьев представляет собой смесь запахов тмина и мускатного ореха с привкусом изюма, прекрасно подходит к жареным блюдам. Перилла кустарниковая кудрявая с зелеными листьями имеет вкус тмина с нотами аниса и корицы.
Листья периллы богаты минеральными веществами, эфирными маслами, содержат витамины С, Вр В2, РР, кальций и калий. По содержанию каротина перилла иногда превосходит корнеплоды моркови.
Молодые листья используют в свежем виде в салатах, мясных и рыбных блюдах, а более зрелые солят, квасят и маринуют, сушат и в порошке добавляют к мясным и овощным блюдам (в небольшом количестве, так как они имеют сильный аромат). Красные декоративные листья востребованы для сервировки блюд и в качестве красителя в консервах.
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