green perilla is used in japanese cuisine: it's the shiso leaf that you get as a garnish with your sushi/sashimi. it is edible, it tastes minty, but it is an aquired taste.
and there is a red one too - it is used mostly for pickles for pink color.
there are some varieties with smooth edges and others frilled like yours.
see Perilla frutescens var. crispa ‘Aka Shiso’ – Purple Beefsteak Plant or Red Shiso
http://mikesgardentop5plants.w...
and here's how to use it for traditional japanese plum pickles:
http://japanesefood.about.com/...
