 So folks need to remember that that shiso and slash the perilla that Rita's talking about is different than the perilla, like perilla magilla, that you would be planting in your annual gardens. But it does have that cumin or cumin-type aroma to it when you crush those leaves. I'm assuming you say the flavor, too? Yeah, it's sort of minty and spicy-like. It's just wonderful. How about, speaking of the Hispanic herbs and spices, epazote?