Perilla frutescens domestication and usage are deeply tied to east Asian cultures, especially in Korea, China, and Japan.

Domestication likely occurred thousands of years ago, though exact archaeological evidence is sparse

Traits for domestication included larger leaves for culinary use; reduced seed dispersal (non-shattering seed pods), for easier harvesting; less bitterness and more desirable aroma in leaves; and oil-rich seeds.

It is consumed culinary as a vegetable, and herb; and, in medicine
Fresh, pickled, boiled, cooked and steamed.

Check it out with some more neolithic architecture today!

Bibliography: Nitta, Miyuki; Lee, Ju Kyong; Ohnishi, Ohmi (2003). “AsianPerilla crops and their weedy forms: Their cultivation, utilization and genetic relationships”. Economic Botany. 57 (2): 245–253.
doi:10.1663/0013-0001(2003)057[0245:APCATW]2.0.CO;2 (https://doi.org/10.1663%2F0013-0001%282003%29057%5B0245%3AAPCATW%5D2.0.CO%3B2). ISSN 0013-0001 (https://search.worldcat.org/issn/0013-0001). S2CID 30209741 (https://api.semanticscholar.org/CorpusID:30209741)

“Beefsteak Plant (Perilla frustescens)” (https://www.nps.gov/plants/ALIEn/pubs/midatlantic/pefr.htm). National Park Service. U. S. Department of the Interior.

Yu, He-ci; Kosuna, Kenichi; Haga, Megumi, eds. (1997). Perilla: The Genus Perilla (https://books.google.com/books?id=M5A71gsWUskC&pg=PA1). London: CRC Press. Pg. 1–3. ISBN 9789057