Perilla

Perilla (also called shiso) is a fresh aromatic leaf used in Asian cooking that doesn't appear to raise histamine concerns.

• Used fresh, not fermented — perilla is typically eaten as a fresh garnish or wrap, so it doesn't go through the bacterial processes that cause histamine to accumulate

• Context in a meal matters — perilla often accompanies raw fish or fermented condiments in dishes like sashimi, and those accompaniments are more likely to be the histamine factor than the perilla itself

Perilla on its own is generally considered a low-risk choice.