![](\"https:\/\/bud.nl\/wp-content\/uploads\/2021\/01\/Shiso-leaves-mix-1.jpg\")
<\/span><\/div><\/div><\/div><\/div>\u2014<\/strong> LEAVES, BLOSSOMS, SPROUTS & CRESSES<\/h4>\n<\/div>Shiso Leaves Mix<\/h1>\n\nShiso is the name for an edible leaf. Shiso Leaves Purple and Shiso Leaves Green are often dipped in special tempura batter and fried. Beautiful and delicious! A variant of this is simply frying it as decoration. Shiso Leaves can also be combined with game, mushrooms or various types of fish. The leaves have a strong, spicy taste. This gives a real autumn leaf, especially in autumn, for decoration with, for example, a game dish.<\/p>\n
\n<\/div>\n<\/div>\n<\/div>\n<\/dl>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Availability Shiso Leaves Mix<\/h3>\n<\/div>![\"Jaarrond](\"https:\/\/bud.nl\/wp-content\/uploads\/2020\/04\/BUD_Beschikbaarheid_Achacha.png\" "\\"Jaarrond")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Origin<\/h3>\n\n\nThis very beautiful red or green leaf used to be imported from Asia. However, due to the large amount of pesticides that were needed there to do the cultivation well, the product was no longer importable into Europe. The leaves are now grown year-round in greenhouse. The plants are protected from insects by other insects.<\/p>\n<\/div>\n<\/div>\n
HOLLAND<\/b><\/div>\n<\/div><\/div><\/div>![](\"https:\/\/bud.nl\/wp-content\/uploads\/2021\/01\/Holland.png\" "\\"Nederland\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Shiso Leaves are available year round and can easily be stored for up to nine days at a temperature of 2-7\u00b0C. Produced in a socially responsible culture, Shiso Leaves meet the hygienic kitchen standards. The products only need rinsing, since they are grown clean and hygienically. <\/p>\n
How to eat
\n<\/span><\/p>\n\n\nTry fresh tuna tartar mixed with fine shallots, some pepper and salt, a touch of soy sauce and some fresh chopped Shiso Leaves on top. In Asia it is popular as a Tempura. But as a variation we have fried a (well-dried with tissue paper) leaf in oil, and used it as decoration on a piece of meat. (dry it after frying on some paper and add some sea-salt.<\/p>\n<\/div>\n<\/div>\n
Shiso Leaves Mix<\/h1>\n\nShiso is the name for an edible leaf. Shiso Leaves Purple and Shiso Leaves Green are often dipped in special tempura batter and fried. Beautiful and delicious! A variant of this is simply frying it as decoration. Shiso Leaves can also be combined with game, mushrooms or various types of fish. The leaves have a strong, spicy taste. This gives a real autumn leaf, especially in autumn, for decoration with, for example, a game dish.<\/p>\n
\n<\/div>\n<\/div>\n<\/div>\n<\/dl>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Availability Shiso Leaves Mix<\/h3>\n<\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Origin<\/h3>\n\n\nThis very beautiful red or green leaf used to be imported from Asia. However, due to the large amount of pesticides that were needed there to do the cultivation well, the product was no longer importable into Europe. The leaves are now grown year-round in greenhouse. The plants are protected from insects by other insects.<\/p>\n<\/div>\n<\/div>\n
HOLLAND<\/b><\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Shiso Leaves are available year round and can easily be stored for up to nine days at a temperature of 2-7\u00b0C. Produced in a socially responsible culture, Shiso Leaves meet the hygienic kitchen standards. The products only need rinsing, since they are grown clean and hygienically. <\/p>\n
How to eat
\n<\/span><\/p>\n\n\nTry fresh tuna tartar mixed with fine shallots, some pepper and salt, a touch of soy sauce and some fresh chopped Shiso Leaves on top. In Asia it is popular as a Tempura. But as a variation we have fried a (well-dried with tissue paper) leaf in oil, and used it as decoration on a piece of meat. (dry it after frying on some paper and add some sea-salt.<\/p>\n<\/div>\n<\/div>\n
Shiso is the name for an edible leaf. Shiso Leaves Purple and Shiso Leaves Green are often dipped in special tempura batter and fried. Beautiful and delicious! A variant of this is simply frying it as decoration. Shiso Leaves can also be combined with game, mushrooms or various types of fish. The leaves have a strong, spicy taste. This gives a real autumn leaf, especially in autumn, for decoration with, for example, a game dish.<\/p>\n
- <\/dl>\n<\/div><\/div><\/div>
Availability Shiso Leaves Mix<\/h3>\n<\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Origin<\/h3>\n\n\nThis very beautiful red or green leaf used to be imported from Asia. However, due to the large amount of pesticides that were needed there to do the cultivation well, the product was no longer importable into Europe. The leaves are now grown year-round in greenhouse. The plants are protected from insects by other insects.<\/p>\n<\/div>\n<\/div>\n
HOLLAND<\/b><\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Shiso Leaves are available year round and can easily be stored for up to nine days at a temperature of 2-7\u00b0C. Produced in a socially responsible culture, Shiso Leaves meet the hygienic kitchen standards. The products only need rinsing, since they are grown clean and hygienically. <\/p>\n
How to eat
\n<\/span><\/p>\n\n\nTry fresh tuna tartar mixed with fine shallots, some pepper and salt, a touch of soy sauce and some fresh chopped Shiso Leaves on top. In Asia it is popular as a Tempura. But as a variation we have fried a (well-dried with tissue paper) leaf in oil, and used it as decoration on a piece of meat. (dry it after frying on some paper and add some sea-salt.<\/p>\n<\/div>\n<\/div>\n
<\/span><\/div><\/div>Origin<\/h3>\n\n\nThis very beautiful red or green leaf used to be imported from Asia. However, due to the large amount of pesticides that were needed there to do the cultivation well, the product was no longer importable into Europe. The leaves are now grown year-round in greenhouse. The plants are protected from insects by other insects.<\/p>\n<\/div>\n<\/div>\n
HOLLAND<\/b><\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Shiso Leaves are available year round and can easily be stored for up to nine days at a temperature of 2-7\u00b0C. Produced in a socially responsible culture, Shiso Leaves meet the hygienic kitchen standards. The products only need rinsing, since they are grown clean and hygienically. <\/p>\n
How to eat
\n<\/span><\/p>\n\n\nTry fresh tuna tartar mixed with fine shallots, some pepper and salt, a touch of soy sauce and some fresh chopped Shiso Leaves on top. In Asia it is popular as a Tempura. But as a variation we have fried a (well-dried with tissue paper) leaf in oil, and used it as decoration on a piece of meat. (dry it after frying on some paper and add some sea-salt.<\/p>\n<\/div>\n<\/div>\n
This very beautiful red or green leaf used to be imported from Asia. However, due to the large amount of pesticides that were needed there to do the cultivation well, the product was no longer importable into Europe. The leaves are now grown year-round in greenhouse. The plants are protected from insects by other insects.<\/p>\n<\/div>\n<\/div>\n
<\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
Shiso Leaves are available year round and can easily be stored for up to nine days at a temperature of 2-7\u00b0C. Produced in a socially responsible culture, Shiso Leaves meet the hygienic kitchen standards. The products only need rinsing, since they are grown clean and hygienically. <\/p>\n
How to eat Try fresh tuna tartar mixed with fine shallots, some pepper and salt, a touch of soy sauce and some fresh chopped Shiso Leaves on top. In Asia it is popular as a Tempura. But as a variation we have fried a (well-dried with tissue paper) leaf in oil, and used it as decoration on a piece of meat. (dry it after frying on some paper and add some sea-salt.<\/p>\n<\/div>\n<\/div>\n
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