Info: Hyssop is a strong-flavoured aromatic herb similar to rosemary or lavender which is enjoying a revival with home gardeners. Its narrow tongue-like leaves that have a peppery scent when stroked and the pretty blue-violet flowers from July to October make it an attractive garden plant. It famously attracts bees, hover-flies and butterflies, and is a must for any wildflower garden.
In cooking, use the same way you would Rosemary. Young leaves can be used chopped and scattered on salads, sprinkled on meat or oily fish dishes or used to flavour soups and stews. The infusion is said to help aid digestion of fatty or rich food excellent for chesty coughs.
Sowing & cultivation: Sow indoors March to April or sow directly outdoors in May to June. Sowing depth approx. 5 mm. Place the plants 30 to 45 cm apart. Hyssop loves hot, strong sunlight and plenty of it, plant in a position with full sun and with well drained soil. Occasional clipping keeps the plants compact especially if used as a low hedge or border within the herb garden.
|Botanical name||Hyssopus officinalis|
|Sowing||from Mar/Apr indoors, from May/June outdoors|
|Location||Sunny, well-drained soil|
|Harvesting||July - September|