Herb – Hyssop

Description

50 Seeds per pack

Hyssop

Days to Maturity: 75–90 Days

Sun Requirements: Full Sun to Partial Shade

Botanical Name: (Hyssopus officinalis)

A beloved perennial herb since ancient times, hyssop has long been valued for its culinary, medicinal, and ornamental qualities. Native to the Mediterranean and western Asia, it was widely used in biblical times and became a staple in English gardens by the 1400s. Early American colonists brought hyssop across the Atlantic, and Thomas Jefferson even listed it in his kitchen garden plan in 1794.

Growing 12 to 24 inches tall, this small, woody shrub is easy to cultivate. It bears narrow, fragrant green leaves along upright stems and, in midsummer, produces striking purplish-blue flower spikes that attract pollinators and hold a wealth of uses.

Hyssop belongs to the mint family, and its flavor reflects that lineage—bright and minty, with floral undertones reminiscent of lavender and a hint of bitterness. Both the leaves and flowers are edible, lending themselves to a variety of dishes. Use fresh hyssop as a garnish, in salads, pastas, and summer soups, or substitute it for mint in marinades and roasted meats. It also shines in sweets—infuse it into custards, syrups, and jams, or add it to sponge cakes for a delicate minty note. Hyssop is a classic ingredient in herbal teas and can be steeped to create a refreshing, savory infusion with floral hints.

Hyssop is best used fresh, but it can be dried or frozen for longer storage. When drying, be mindful that the slender leaves become brittle and needle-like; to use them in cooking, either grind them into a powder or infuse them in a tea ball before adding to dishes.

Beyond the kitchen, hyssop has been a popular herbal remedy for centuries. It has expectorant properties that make it useful for coughs and chest congestion and has traditionally been used for colds, sore throats, and bronchitis. Its antioxidant and antimicrobial properties are being studied for their potential to reduce inflammation and prolong food shelf life. Hyssop leaves can be applied externally to bruises and cuts, and a crushed-leaf juice has been used to treat roundworms. The flowers and leaves are often infused into honey or made into a soothing tea.

Rich in vitamins A and C, along with beneficial antioxidants, hyssop is both flavorful and healthful, making it a must whether for the kitchen or the medicine shelf.

Disease Resistance: N/A

Important Caution and Medical Disclaimer: While hyssop is safe when used in normal culinary amounts, hyssop oil is a known convulsant. It should not be given to children, people with seizure disorders, or pregnant individuals. Although it can be consumed internally in very small amounts, it’s generally recommended for external use or in diluted preparations for internal use. This plant may interact with medications or trigger allergic reactions in some people. Before using hyssop, consult a qualified healthcare professional. The information is provided for educational purposes only and is not intended as medical advice. We do not assume responsibility for any adverse effects resulting from its use.

Planting Instructions for Hyssop Seeds

When to Plant:
Start hyssop seeds indoors 8–10 weeks before your last expected spring frost. Harden off and transplant outdoors once all danger of frost has passed and the soil has warmed to at least 60°F (16°C). For direct sowing, wait until after the last frost date. In warmer zones, seeds can also be sown outdoors from late spring through midsummer.

Where to Plant:
Choose a location that receives full sun (6–8 hours daily). Hyssop thrives in dry, moderately fertile, well-draining soil with a pH of 6.5 to 8.0. It will tolerate light shade but may grow leggy if sunlight is limited. Raised beds, herb gardens, rock gardens, and containers are all suitable planting sites.

How to Plant:
Sow seeds ¼″ (6 mm) deep in moist, well-prepared soil. Indoors, use a lightweight seed-starting mix under fluorescent grow lights. Keep soil consistently moist during germination (14–21 days). Transplant seedlings outdoors once they’re 2–3″ tall, spacing them 12–18″ apart in rows 18–24″ apart. Thin or divide as needed to maintain spacing and airflow.

Watering:
Water regularly until plants are established. Once mature, hyssop is drought-tolerant and prefers to dry slightly between waterings. Water deeply at the base of the plant rather than overhead to prevent mildew. In containers, monitor moisture closely, as soil may dry out faster.

Fertilizing:
Mix in compost or a balanced organic fertilizer at planting time. In-ground plants benefit from a monthly application of liquid feed during the growing season. Container-grown plants may need more frequent fertilizing to replace nutrients lost with watering.

Maintenance:
Deadhead spent flowers to prolong blooming and prevent unwanted self-seeding. In early spring, prune back last year’s growth to 2″ above the ground to encourage compact, vigorous growth. Replace plants every 4–5 years if using for culinary purposes, as older plants become woody.

Harvesting:
Harvest young leaves and flower spikes in the morning after the dew has dried. For drying, bundle stems and hang them upside down in a cool, dry, well-ventilated area. Alternatively, use a dehydrator set below 110°F (43°C), or place in an oven at its lowest setting, ideally between 75–80°F (24–27°C). Store dried leaves in an airtight container out of sunlight. Use fresh for best flavor in salads, soups, or teas.

Pests and Problems:
Hyssop is naturally resistant to most pests due to its aromatic oils. It is considered an excellent companion plant for cabbage, cauliflower, and grapes. Overwatering or poor drainage may cause root rot; amend soil with sand or grit if needed. Powdery mildew can occur in overly damp or shaded conditions—ensure good airflow.

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