soil -- sun/part shade -- 1.5m In Japan perilla is known as Shiso. The leaves are eaten with sashimi to flavour and prevent food poisoning. The fresh leaves can be added to salads, soups with meat & fish. Medicinally it is used for colds and flu and many other traditional uses. SORREL Rumex acetosa Perennial -- Semi-sun -- Acid soil Leaves give a hint of lemon flavour, and are nice added to salads that include avocado. In Egyptian times, sorrel was eaten to offset the richness of some foods. Cook and eat sorrel like spinach, in soup, salads, sauces. Like spinach, sorrel should not be cooked in aluminum. ST JOHNS WORT Hypericum perforatum Perennial -- most well drained soils -- sun -- 60cmn flower. In NSW and VIC and some other Australian states it is declared noxious because of its vigorous growth in a temperate climate and because it causes severe photosensitivity in stock that eat it. St Johns Wort can be made into a red oil for external use by macerating the flowering tops in sunflower, olive or wheatgerm oil for 6 weeks. This can then be rubbed onto the area for relief of wounds, burns, cramps and nerve pain. An infusion can be taken to relieve depression, anxiety and emotional upsets associated with menopause or premenstrual syndrome. 2-4g of dried herb infused with water and taken as a tea three times per day. Clinical trials have shown St Johns Wort to be affective in the treatment of mild