Hyssop (Hyssopus officinalis) is an 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. It has long been used as a flavoring for foods and beverages and as a folk medicine.
It is a small perennial plant about 0.5m high. The narrow elliptical leaves are about 2 to 3 cm long and grow in pairs on the stem.
Medicinal Benefits
- 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.
Culinary Uses & Other Uses
- In the Middle Ages, hyssop was a stewing herb. Its modern uses are for flavoring 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.
Growing Hyssop Officinalis
Indoor Sowing: Late Winter and Early Spring.
Direct Sowing: Spring.
- Sow seeds indoors just beneath the surface of the soil 8-10 weeks before the last frost.
- Seeds will germinate in 14-21 days.
- Transplant out in the spring after the last frost.
- Set plants 12-24 inches apart.
Disclaimer
Medicinal Information:
All medicinal information on this website 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.
Seeds, Plants, Plant Cuttings, Geophytes and Dried Herbs:
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