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前年,我去浙西江山旅游,在市内一菜场见到一束束方茎紫叶的“菜”,拿一束细看,原采是紫苏。这种属唇形科的药草我颇熟悉——我喜欢识别野外的药草,认识紫苏已有三十余年了,不过,我识的是野生紫苏。我问摊主,这东西可做菜吃?她点点头。我买了一束。后采忽然悟过来:我以为当地人把它当野菜吃,所以我也试试。然而它在菜场供应,应该是作为调料,在烧鱼时去腥用！摊主为了卖掉它,也就“将错就错”了。其实,紫苏也可做菜,只是少有人去做。我买了,旅途中做菜吃有困难,也就一扔了之。
The year before last, I traveled to Jiangshan in western Zhejiang and saw a bunch of “vegetables” with purple leaves on the side of a square stem in a vegetable market in the city. I am quite familiar with this herb belonging to the Lamiaceae. I like to recognize wild herbs and I have known Perilla for more than 30 years. However, I know wild basil. I asked the stall holder, can this dish be eaten? She nodded. I bought a bunch. After a sudden acquisition, I realized: I thought the locals had eaten it as a wild vegetable, so I also tried it. However, it is served at the food court. It should be used as a seasoning and used when cooking fish! To sell it, the owner of the stall is “wrong and wrong.” In fact, basil can also be used for cooking, but few people do it. I bought it, I had difficulty eating it on the road and I fled.