Hyssop
Hyssop Hyssopus officinalis
The herb, hyssop is a hardy perennial commonly grown for its leaves, has both culinary and medicinal uses. This plant grows no mor than 2 ft (60 cm) tall. It has woody stems, small pointed leaves, and spikes of small purple flowers. There also are forms with pink, lavender, or white flowers.
Ideal Site- Hyssop prefers full sun to partial shade and dry, well-drained soil. Prior to planting prepare the site with plenty of organic matter, such as compost, or aged animal manure .You can also use a medium fertility soil improver.. It is also helpful to add a light application of organic fertilizer to the planting hole. Hyssop grows equally well in containers. Cultivation- Sow indoors in cell packs 8-10 weeks before the last frost. Make sure you just cover the seeds lightly with soil. Seeds will germinate in 14-21 days. Harden off then transplant out in the spring after the last frost. Set plants 6-12 in (15-30cm) apart. In autumn, new plants can be created by root division. Pruning to the first set of leaves after flowering will create a more compact plant and better flowering in the following year. Plant Care- Hyssop is relatively easy to maintain. Prune plants as they become long and spindly. Cutting back the foliage will encourage more bushy plants. You'll also need to cut off old flower stalks. Replace hyssop plants every five years. Even in zones where hyssop is a perennial herb, the plant declines after several years of growing. When the plant begins to decline, replace with freshly sown seeds. Harvesting- Use the youngest leaves and stems as needed. Cut in the morning after the dew has dried for optimal flavor. Do not wash the leaves or aromatic oils will be lost. Hyssop is best used fresh but can also be stored frozen in plastic bags or dried. To dry, tie the cuttings in small bunches and hang upside down in a well-ventilated, dark room. When dried, remove the leaves from the stems and store whole. Crush or grind just before use.
Seeds are ready to harvest when the seed capsules are completely dry and brown. The capsules can then be picked and the seeds easily separated by hand.
Problems- Hyssop does not have many serious problems with insects or disease. In fact, t the herb actually repels cabbage moths and it is often used as a companion plant in the vegetable garden. Culinary Uses - Hyssop has a minty taste. Flowers are used to flavor green salads, soups, fruit salads, lamb stew and poultry stuffing. It is used in the liqueurs Benedictine and Chartreuse. Hyssop is available commercially as a dried tea. You can use hyssop as a substitute in the kitchen for mint and costmary. Medical Uses- As a medicinal herb, hyssop was used as a purgative, in tinctures and teas, and as a poultice. Dioscorides, considered one of the best herbalist is history, prescribed the herb in tea for cough, wheezing and shortness of breath.
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