Hyssop |
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| Common Name | Hyssop |
| Scientific Name | Hyssopus officinalis |
| Native to southern Europe and ranging eastward into central Asia, hyssop is also called the Sacred Herb. Its name is said to come from the Greek word azob, meaning "a holy herb," because it was used to clean temples and other sacred places. It is also said that ancient Egyptians and Hebrews used hyssop to cleanse lepers and that a prayer of King David was, "Purge me with hyssop, and I shall be clean." Some scholars believe hyssop was dipped in the lamb's blood that marked the doorposts on Passover eve. Others, however, think that a variety of marjoram or savory may have been used, rather than what we call hyssop today. Through the ages, hyssop has been a popular remedy for coughs, consumption, asthma, and pulmonary complaints. A decoction is supposed to fade black eyes and bruises, and hyssop tea is thought to calm the nerves and regulate blood pressure. | |
| Plant | Perennial, hardy to - 35ºF (- 37ºC). Similar to boxwood in appearance, hyssop's downy, woody stems sport small, narrow, pointed, dark green leaves. Rose-colored, white, or blue flowers grow in whorls at the tops of the branches and stems. They bloom from June to October. |
| Height | 1/2 to 2 feet. |
| Soil | Light, dry, well-drained. Preferably alkaline. |
| Exposure | Full or partial sun in sheltered position. |
| Propagation | By seeds sown in spring during the third lunar phase, or started indoors. Hyssop germinates readily but grows slowly. Also by root division in spring or fall. |
| Care | If using as a hedge, space plants 12 inches apart. An almost-evergreen subshrub, hyssop can be trimmed like box, but it will not flower if the tops are cut off. So if you wish to replace plants that die, allow plants at the ends of the hedge to bloom and self-sow. Or you might place a couple of hyssop plants in a general planting area, 2 feet apart, and allow them to grow freely. |
| Part used for Tea | Green tops of the herb-leaves, stems, and flowers. |
| Taste | Bitter and minty, with a slight musky odor. |
| How to Brew | By INFUSION: Add 1 teaspoon dried hyssop tops and/or flowers to 1 covered cup of boiling water for 10 minutes, or longer to taste. Strain and sweeten with honey. |
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