Organic Herb Hyssop (p)

Hyssop
hyssopus officinalis
Approx. 900 seeds per gram

Hyssop is a medicinal herb and has been used since Roman times for coughs and as an antiseptic. It is a small perennial shrub reaching approximately 45-50cm tall. The leaves are small, dark green and tough. The flowers spikes are blue which, against the particular green of the foliage, are quite beautiful. Originating from Southern Europe Hyssop can survive quite dry conditions, it likes full sun. Hyssop belongs to the labiatae family like mint, rosemary, and thyme and so is loved by bees. As the plants age they get woody and the leaves sparse so replace them with new ones.

How to grow:
Early sowings undercover from February need a temperature of 20°C. Prick out seedlings when large enough into 8cm pots and transplant into the growing site from May. You can direct sow from April until June and thin seedling to a spacing of about 45cm. Hyssop can be used to make a hedge or border to the herb garden planting a little closer together at about 30cm. It is also compact enough to do well in a large pot.

Pests and diseases:
Hyssop does not suffer from any particular pests or diseases. It is said to keep cabbage white butterflies away from brassicas if planted nearby.

How to use:
There are some culinary uses, the flowers can be added sparingly to salads while a small amount of chopped leaf has been used with fatty meats to aid digestion. Medicinally the flowers are infused to make tea for throat and lung complaints. The leaves are antiseptic and a wash made from the leaves can be used for cuts and bruises. The flowers are distilled into Hyssop oil for aromatherapy. I have read that Hyssop should not be used during pregnancy.