Hyssop

Hyssop (Hyssopus Officinalis) - Many herb gardeners are adding Hyssop to their gardens. This hardy perennial likes full sun and well-drained, alkaline soil. It is a bushy plant with woody stems and small leaves. In mid-summer it produces spikes of violet-blue flowers. Hyssop, grown in the herb garden can be pruned into a nice hedge. It also grows well in window boxes and other containers.

Hyssop is an aromatic plant, and the young leaves are somewhat bitter and minty in flavor. A widely used culinary herb, both the flowers and leaves are used in salads although the leaves are much stronger in flavor. It’s also used to flavor pork, chicken, soups, teas and stuffing. Hyssop is also considered to be a medicinal herb, with the oil obtained from the leaves used to make herbal baths and facials.

After danger of frost has passed, start the seed directly outdoors. The plants require little maintenance except for pruning occasionally and removing the spent flower heads. Harvest just before the flowers begin to open. Tie bunches of stems together, hang upside down in a warm, well ventilated room. After drying, remove the leaves and flowers and store in airtight containers. Cut the plants back to 8 inches in the fall.