Description

• Hyssop has narrow pointy evergreen leaves that appear opposite on each side of a square, long upright stem. It grows like a shrub similar to lavender. The bush can grow up to 2 feet in height and is considered a perennial shrub. The blue to purple small flowers grow at the tips of the stems from July to September. The flowers are particularly fragrant and attract bees.
  
  

Origin

• Hyssop is native to southern Europe and is very popular in Turkey. The name comes from the Greek "Holy Herb" because it was often used to cleanse sacred places. Romans used it to flavor food and Greeks used it as a medicine. The Romans took the plant along with them on their conquests introducing it all over England and Europe. Colonists brought it to the new world where it was valued because of the medicinal properties.
  
  

Medicinal Uses

• Hyssop has been used for colds and fevers since ancient days. The plant contains a volatile oil that works well as an expectorant; to rid the chest from excess mucus. It was used to treat colds, flu, bronchitis and pneumonia. An infusion or tea is also said to help with asthma. Tea is drunk and used in bath water to ease the pain of rheumatism, and an infusion applied to cuts or bruises will help them heal quickly. It can even be gargled for a sore throat.
  
  

Household Uses

• The flowers and leaves are often used in potpourri because of the sweet scent. They were used as a strewing herb during medieval times to keep the atmosphere smelling fresh and clean. An infusion was used to scrub down walls and floors.
  
  

Culinary Uses

• Romans and the modern French used hyssop to make herbal wines. During Medieval times the herb was added to gravies, stews and soups for flavor. It goes well with many vegetables giving it a flavor most people will find hard to identify. Modern palates may find the herb a little too strong, so it should be used in cooking very lightly.
  
  

Growing

• Hyssop is easy to grow and seed can be planted in the garden at 1/2-inch depth in early May. Germination of seed is difficult, though, so divisions can be taken from existing plants or cuttings can be rooted and planted. Plant about 1 foot from each other. Hyssop is a perennial and will come back every year, but it will get a bit woody and not produce leaves. It is best to divide the plants every three or four years to keep them productive. Hyssop does just as well in containers as it does in the garden. The plant needs to be planted in full sun or partial shade in a well drained area. New plants or seeds should be kept moist but after they become established they can stand to dry out between waterings. The plants do not generally need fertilization. Established plants can be cut to 1 inch from the ground in spring and the foliage dried for future use. It will grow enough to cut back halfway in early August for another harvest.