Classed as a semi-evergreen, because it loses some foliage in winter, mainly if weather is severe. It is a bushy perennial, about 60-90 cm (2-3 ft.) high. The stems are woody at the base with small, dark-green, linear leaves and dense spikes of deep-blue flowers in late summer, which are very attractive to bees. There are also forms with pink and white flowers.
History and traditions
The name is an ancient one it is virtually the same in all European languages and comes from the Greek, hyssop’s. In Hebrew it is ezob, meaning a “holy herb”, though it is not certain whether the hyssop we know is the pliant referred to in the Bible. Hippocrates and Dioscorides rated it highly as a medicinal herb, recommending it for respiratory disorders as it is still used in herbal medicine today. Its strong, aromatic smell meant it was suitable for strewing in rooms in the house and is included for this purpose in Thomas Tusser’s list (Five Hundred Points of Good Husbandry, 1580). It frequently featured in designs for knot gardens of the 17th century, was a popular culinary herb used in “pottages” (soups) and salads, and was taken as a tea, or made into syrups and cordials for coughs and colds. It was one of the original ingredients of the liqueur, Chartreuse.
Growth
Grow in well-drained to dry soil in a sunny position. Propagated by seed sown in spring, or by cuttings taken in summer. Prune back hard in spring to prevent it becoming straggly (it will regenerate from the old wood).
Uses
Medicinal
Hyssop has expectorant properties, promotes sweating and is anti-catarrhal and antibacterial. Infusions are taken for coughs, colds and chest infections.
Culinary
The leaves have a strong, slightly bitter flavor and may be added to soups and cooked meat and vegetable dishes with discretion. The attractive blue flowers make a pretty garnish for salads.
