{"id":81372,"date":"2025-03-11T10:54:48","date_gmt":"2025-03-11T15:56:45","guid":{"rendered":"https:\/\/wttedwwtp3.wpdns.site\/?post_type=product&p=81372"},"modified":"2025-03-11T11:27:24","modified_gmt":"2025-03-11T16:27:24","slug":"bi-color-shiso","status":"publish","type":"product","link":"https:\/\/semencecanada.com\/en\/product\/bi-color-shiso\/","title":{"rendered":"Bi-Color Shiso"},"content":{"rendered":"

\ud83c\udf3f Bi-Color Shiso: The Aromatic Jewel of the Garden<\/strong><\/h1>\n

The Bi-Color Shiso<\/strong> (Perilla frutescens var. crispa<\/em>) is an Asian aromatic plant<\/strong> with stunning two-toned leaves\u2014green on top and purple underneath<\/strong>. This variety adds aesthetic appeal and a unique taste<\/strong> to dishes, featuring a complex flavor profile reminiscent of basil, mint, and anise<\/strong>, with a slightly spicy and citrusy touch.<\/p>\n

Highly versatile in cooking, it is widely used in Japanese, Korean, and Vietnamese cuisine<\/strong>, whether in raw preparations, infusions, condiments, or even desserts<\/strong>. Easy to grow, it adapts well to temperate and cooler climates<\/strong>, making it an ideal plant for Canada and Quebec<\/strong>.<\/p>\n

\n

\ud83d\udcdc Origin and History of Bi-Color Shiso<\/strong><\/h2>\n

Shiso<\/strong> is a traditional Asian plant cultivated for centuries in Japan, China, and Korea<\/strong>. Its name means “purple leaf”<\/strong> in Japanese, although several varieties exist, from green shiso (aojiso)<\/strong> to red shiso (akajiso)<\/strong>.<\/p>\n

Historically, shiso was used not only to enhance dishes<\/strong> but also in traditional medicine<\/strong>, valued for its digestive, anti-inflammatory, and antiseptic properties<\/strong>. The Bi-Color Shiso<\/strong>, with its striking two-tone foliage, is particularly appreciated for its bold flavor and decorative appeal<\/strong>.<\/p>\n

\n

\ud83c\udf31 Germination and Planting of Bi-Color Shiso<\/strong><\/h2>\n

Shiso is an easy-to-grow plant<\/strong>, but it requires warmth<\/strong> for successful germination.<\/p>\n

\ud83d\udccc How to Germinate the Seeds?<\/strong><\/h3>\n

1\ufe0f\u20e3 Indoor Sowing<\/strong>: Start seeds 6 to 8 weeks before the last frost<\/strong> in fine, slightly moist soil.
2\ufe0f\u20e3 Ideal Temperature<\/strong>: Maintain 65-72\u00b0F (18-22\u00b0C)<\/strong> for quick germination within 7 to 14 days<\/strong>.
3\ufe0f\u20e3 Transplanting to Pots<\/strong>: Once seedlings reach 2 inches (5 cm)<\/strong>, transfer them to larger pots for better growth.
4\ufe0f\u20e3 Outdoor Transplanting<\/strong>: After the last frost<\/strong>, plant outdoors or in containers, spacing them 12 inches (30 cm) apart<\/strong>.<\/p>\n

\n

\ud83c\udf3f Care and Adaptation to Canadian and Quebec Climates<\/strong><\/h2>\n

\ud83c\udf1e Optimal Growing Conditions<\/strong><\/h3>\n

\ud83d\udd39 Sunlight<\/strong>: Partial shade to full sun<\/strong>, depending on summer heat intensity.
\ud83d\udd39 Soil<\/strong>: Light, well-draining, and slightly acidic<\/strong>, enriched with compost.<\/p>\n

\ud83d\udca6 Watering and Maintenance<\/strong><\/h3>\n

\ud83d\udca7 Water regularly<\/strong> to keep the soil moist but not waterlogged.
\ud83d\udca7 Mulching is recommended<\/strong> to retain moisture and protect roots.<\/p>\n

\ud83c\udf43 Pruning and Harvesting<\/strong><\/h3>\n

\u2714\ufe0f Pinch back young shoots<\/strong> to encourage branching and tender leaves.
\u2714\ufe0f Harvest frequently<\/strong> to promote continuous production.<\/p>\n

\u2744\ufe0f Growing in Quebec and Cooler Regions<\/strong><\/h3>\n

\ud83d\udee1\ufe0f Start plants indoors<\/strong> to extend the growing season.
\ud83c\udf31 Grow in containers<\/strong> to bring plants indoors in late summer and prolong harvests.<\/p>\n

\n

\ud83e\udd57 Bi-Color Shiso in Cooking: A Flavorful and Versatile Leaf<\/strong><\/h2>\n

With its intense aroma and slightly spicy taste<\/strong>, shiso pairs well with both traditional and modern recipes<\/strong>. It is often used fresh, fried, pickled, or dried<\/strong> to enhance flavors.<\/p>\n

\ud83c\udf7d\ufe0f Simple and Authentic Recipe Ideas<\/strong><\/h3>\n

\ud83e\udd57 Shiso, Cucumber & Sesame Salad<\/strong>
\ud83d\udc49 Toss finely chopped shiso leaves with cucumber slices and sesame seeds, dressed with rice vinegar.<\/p>\n

\ud83c\udf63 Crispy Shiso Tempura<\/strong>
\ud83d\udc49 Dip whole leaves in a light batter and fry for a crispy, airy texture.<\/p>\n

\ud83c\udf59 Shiso & Umeboshi Onigiri (Rice Balls)<\/strong>
\ud83d\udc49 Mix chopped shiso with pickled plum in seasoned Japanese rice for a traditional snack.<\/p>\n

\n

\ud83c\udf7d\ufe0f Gourmet Recipe: Tuna Tartare with Bi-Color Shiso and Ponzu Sauce<\/strong><\/h2>\n

\ud83c\udf63 Ingredients<\/strong><\/h4>\n
    \n
  • 200 g ultra-fresh tuna<\/strong><\/li>\n
  • 5 Bi-Color Shiso leaves<\/strong>, finely chopped<\/li>\n
  • 1 tbsp ponzu sauce<\/strong><\/li>\n
  • 1 tsp grated ginger<\/strong><\/li>\n
  • 1 tbsp toasted sesame oil<\/strong><\/li>\n
  • 1 pinch of salt and pepper<\/strong><\/li>\n
  • 1 tbsp toasted sesame seeds<\/strong><\/li>\n<\/ul>\n

    \ud83c\udf7d\ufe0f Preparation<\/strong><\/h4>\n

    1\ufe0f\u20e3 Dice the tuna into small cubes<\/strong> and place in a bowl.
    2\ufe0f\u20e3 Add ponzu sauce, sesame oil, ginger, and sesame seeds<\/strong>.
    3\ufe0f\u20e3 Mix in the chopped shiso leaves<\/strong> and gently combine.
    4\ufe0f\u20e3 Shape the tartare using a ring mold<\/strong> and serve with rice chips or crispy nori sheets.<\/p>\n

    A refined and balanced dish<\/strong>, where shiso adds an intense aromatic note and a contrast of textures<\/strong>.<\/p>\n

    \n

    \ud83c\udf78 Cocktails and Drinks with Bi-Color Shiso<\/strong><\/h2>\n

    \ud83c\udf79 Shiso Sour (Japanese Shiso & Yuzu Cocktail)<\/strong><\/h3>\n

    \ud83d\udd38 2 oz gin or sake
    \ud83d\udd38 3 Bi-Color Shiso leaves
    \ud83d\udd38 0.5 oz yuzu juice
    \ud83d\udd38 0.5 oz simple syrup
    \ud83d\udd38 1 egg white (optional for a foamy texture)<\/p>\n

    \ud83d\udc49 Shake well<\/strong> and serve over ice, garnished with a shiso leaf.<\/p>\n

    \ud83c\udf78 Shiso & Lime Mocktail<\/strong><\/h3>\n

    \ud83d\udd38 3.5 oz sparkling water
    \ud83d\udd38 3 shiso leaves
    \ud83d\udd38 0.5 oz honey syrup
    \ud83d\udd38 Juice of 1 lime<\/p>\n

    \ud83d\udc49 Muddle the shiso slightly<\/strong> before adding other ingredients and serve chilled.<\/p>\n

    \n

    \u26a0\ufe0f Is Bi-Color Shiso Safe to Eat?<\/strong><\/h2>\n

    \u2705 The leaves and seeds of shiso are edible<\/strong> and widely used in cooking.
    \ud83d\udeab The roots should not be consumed<\/strong>, as they may contain irritating compounds.<\/p>\n

    \n

    \ud83d\udd0d SEO Optimization<\/strong><\/h2>\n

    Keywords<\/strong>: Bi-Color Shiso, growing shiso in Canada, Japanese cuisine, shiso recipe, shiso cocktail, rare aromatic herbs, Quebec gardening, gourmet cuisine.<\/p>\n","protected":false},"excerpt":{"rendered":"

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