In appearance, hyssop and winter savory plants look similar until they flower; both carry spires of small, lipped blooms in late summer and early autumn (fall). However, winter savory’s flowers are white, hyssop’s deep blue except for scarcer pink or white varieties. The main resemblance between the two occurs when the plants are immature; like savory, hyssop draws back into itself in winter, looking squat, its narrow leaves dark green and unyielding. With the coming of spring, tender green shoots thrust upward on lengthening stalks in the same manner as savory and at this time the two herbs can easily be mistaken. However, there are differences when looked at closely; hyssop’s foliage lacks savory’s high gloss, and the scent and taste are unique to each plant. Hyssop’s leaves have a curious musky aroma and a palate- tingling flavor of Angostura bitters, making it an interesting culinary herb when used judiciously. Plants are densely compact and grow to about 2 feet (60 cm), making it excellent for low hedge-work.
History and mythology
Hyssop is native to Southern Europe, and it was well known in the ancient world. Its early recorded name “azob,” a holy herb, referred to its use for purification rites in temples. The winning Romans are said to have presented hyssop anywhere they settled, appreciating it as both a healing and ceremonial plant. Monastery gardens were planted with hyssop for holy and medicinal purposes its bushy habit and sapphire flowers made it useful for the good monks to outline their cloistered, formal herb beds. Hyssop was also esteemed for its cosmetic properties, and was used for strewing on floors.
Cultivation
Hyssop can be propagated in several different ways: roots are divided in spring or autumn (fall); cuttings are taken in late spring to early summer when the leaves have firmed; or seed is sown in spring. When planting out, choose a sunny position and light well- drained soil. If growing hyssop as a low hedge, set seedlings 12 inches (30 cm) apart. In autumn (fall), prune stalks and stems back into the main plant, which will then assure its shape and vigor for the following spring.
Harvesting and processing
Dried hyssop flowers are used extensively in herbal medicine, and are harvested during peak blossoming time in late summer. The leaves, as well as flowers and stems, are also esteemed for the fine colorless oil distilled from them, which is used in the manufacture of some perfumes and liqueurs. Cut flowering stems in the morning and hang in bunches in a dry, shady place, or spread out on sheets of paper or on drying racks. When moisture-free, strip the flowers and some leaves from their stalks and store in airtight containers.
Various uses
Culinary
Hyssop has its place among culinary herbs for its unusual flavor which combines well with certain foods, and for its digestive action and other health-giving qualities. Add small quantities of finely chopped leaves with your usual seasoning herbs to stuffings for duck, pork, or goose to help cut their fattiness; for the same reason chop some leaves and stir into a rich gravy while it is thickening. Sprinkle a few crumbled leaves into soup during the last half-hour of cooking. When used sparingly, hyssop’s distinctive aroma does not intrude and cause surprise; it intrigues. Whole, delightfully scented flowers, which are full of nectar and loved by bees, give color and wholesomeness to a green salad.
Medicinal
Hyssop has many medicinal applications, herbalists prescribing it, among other disorders, for chest complaints, as an appetite improver, for digestive and gastric problems, excretion of urine, expelling intestinal worms, as a sedative, and, combined with sage, a gargle for sore throats. Hyssop tea, made from the dried flowers and a few leaves, can be sipped during a heavy cold and for digestive upsets. Hyssop tea is made in the same way as other herb teas. An old country remedy for rheumatism was made from the fresh green tops brewed into a tea and taken several times a day. When hyssop flowers are blended with valerian root, chamomile flowers, a few peppermint leaves, and a pinch of lavender flowers, the mixture makes a prevailing sedative tea on going to bed. Wash prepared from the leaves and used to cuts and bruises is antiseptic and healing.
Cosmetic
The aromatic oil distilled from hyssop has been highly prized by perfumers. Because the leaves have antiseptic and healing qualities, they may be simmered and used as a facial steam for acne sufferers; a few drops of hyssop oil can replace the leaves if more convenient. A little hyssop oil added to a hot bath is cleansing, refreshing, and pleasingly scents the whole body.
Companion planting
Hyssop flowers are loved by bees; however they repel other insects, except for the cabbage butterfly, which it lures away from cabbages. Radishes will not thrive if hyssop is planted nearby. Hyssop planted near grapevines will increase the grape yield.
