Jeok Ssam Ip is a Vietnamese heirloom shiso from the Perilla frutescens species, prized for leaves that pack bold flavor into a compact plant. This annual herb matures in 70-79 days and reaches just 5-6 inches tall, making it surprisingly productive for its size. Grown in full sun with moderate water and well-draining soil, it thrives in zones 9-11 as a frost-tender annual. The minty, bright leaves carry hints of citrus and coriander, delivering a punch of flavor that home cooks and Asian cuisine enthusiasts seek out.
Full Sun
Moderate
9-11
6in H x ?in W
—
High
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Jeok Ssam Ip's real strength lies in its small leaves packed with outsized flavor. While other perilla varieties sprawl with larger foliage, this Vietnamese cultivar concentrates its minty-citrus character into a compact, nimble plant that reaches barely half a foot tall. Gardeners will notice leaves ready to harvest within 70 days, with the full aromatic profile emerging at maturity. The combination of early harvesting and intense flavor makes it especially rewarding for container growing and frequent cutting.
These leaves shine as fresh wrapping leaves in Korean grilled meat dishes (ssam), where their minty-citrus notes complement charred beef or pork. They work beautifully in Vietnamese spring rolls and fresh herb platters, adding aromatic brightness to each bite. Home cooks also use them in salads, pickled preparations, or steeped as a refreshing tea, and their compact growth makes them easy to harvest continuously throughout the season.
No timeline data available yet for this variety.
Start seeds indoors 6-8 weeks before your last spring frost, maintaining soil temperature between 60-75°F for reliable germination. Keep the seedbed warm and moist but not soggy until seedlings emerge.
Transplant seedlings outdoors after the last frost date when soil has warmed to at least 60°F. Harden off seedlings by exposing them gradually to outdoor conditions over 7-10 days before planting. Space plants 8 inches apart in full sun.
Begin harvesting leaves once the plant reaches 4-5 inches in height, typically around 70-79 days from planting. Pinch off outer leaves regularly starting from the base of the plant, which encourages continued branching and new leaf production. Harvest in the morning after dew dries for the most vibrant flavor. The leaves are tender and best used fresh but can be harvested continuously throughout the growing season as long as temperatures remain warm.
Pinch back the growing tips when seedlings reach 3-4 inches tall to encourage bushier, fuller growth rather than a single tall stem. Regular harvesting of outer leaves serves as natural pruning and stimulates more leaf production throughout the season.
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“This variety originates from Vietnam, where it has been grown for generations as part of regional culinary tradition. The cultivar name 'Jeok Ssam Ip' reflects its use in Korean cuisine (ssam ip means 'wrapping leaf'), revealing how Asian herb varieties travel and adapt across borders while maintaining their cultural roots. The variety was preserved and distributed through seed networks to reach Western gardeners, arriving in catalogs like True Leaf Market where its smaller leaf size and concentrated flavor profile are celebrated as distinctive traits.”