Hyssop / Hyssopus officinalis
Hyssop / Hyssopus officinalis
| Characteristics and/or general description of the variety: | This aromatic herb from the mint family (Lamiaceae) is a hardy plant with fragrant leaves and flowers and is native to Southern and Eastern Europe. The name comes from Hebrew and translates to “holy herb.” Here, hyssop is also known as “bee herb” or “vervain.” Hyssop is a small, perennial subshrub with a woody stem that has a strong aromatic scent, grows to about 30 to 60 centimeters tall, and forms a very bushy habit. |
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| Sowing: | You can either sow hyssop seeds or plant pre-grown seedlings. Starting in April, you can sow the seeds in potting soil on your windowsill. They should be covered with only about half a centimeter of soil. After germination, the seedlings should be pricked out and transplanted into the garden bed in May, spaced 25 x 25 centimeters apart. |
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| Location: | Hyssop prefers a sunny location, ideally alongside other herbs in a herb bed |
| Soil: | Hyssop is undemanding and thrives in dry, well-aerated, and slightly calcareous soil. |
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| Life cycle: | perennial |
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| Harvest: | You can harvest hyssop leaves and young shoots on an ongoing basis. When fresh, the slightly bitter leaves can be used to season salads, soups, and meat, fish, and potato dishes. They have a bitter-tart flavor reminiscent of camphor and sage. Do not cook the leaves with the food; instead, add them just before serving, and use them sparingly—hyssop has a very intense flavor. |
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