Hyssop, (Hyssopus officinalis), evergreen garden herb of the mint family (Lamiaceae), grown for its aromatic leaves and flowers. The plant has a sweet scent and a warm bitter taste and has long been used as a flavouring for foods and beverages and as a folk medicine.
Hyssop Officinalis is a small perennial plant about 0.5 metre high. The narrow elliptical leaves are about 2 to 3 cm long and grow in pairs on the stem.
Hyssop has a long history of use in foods and remedies. A strong tea made of the leaves and sweetened with honey is a traditional remedy for nose, throat, and lung afflictions and is sometimes applied externally to bruises. In the Middle Ages, hyssop was a stewing herb. Its modern uses are for flavouring meats, fish, vegetables, salads, sweets, and such liqueurs as absinthe. The flowers attract bees and the honey made from hyssop pollen is considered especially fine. The leaves contain oil of hyssop, a volatile oil used by perfumers.
Sow seeds indoors just beneath the surface of the soil 8-10 weeks before the last frost. Hyssop seeds will germinate in 14-21 days. Transplant out in the spring after the last frost. Set plants 12-24 inches apart.
Information is for educational and informational purposes only and may not be construed as medical advice. The information is not intended to replace medical advice or treatment offered by healthcare professionals.