Native to lands stretching from southern Europe to Central Asia, fresh hyssop boasts vibrant flowers and plenty of folk medicine uses. Due to hyssop's properties as an antiseptic, cough reliever, and expectorant, it is commonly used as an aromatic herb and medicinal plant. Hyssop is a strong grower and will certainly bring you a lot of joy!
Sprouts in: 1 - 2 weeks
Harvest in: 5 - 18 weeks
- Grows best in temperatures between 18 - 30 °C / 64 - 86 °F.
You can start harvesting Hyssop in about one month after planting.
Gently trim off the tips of the plant leaving at least two pairs of true leaves to grow. There will be more growth soon!
If you cut your Hyssop, it will grow into a dense little bush. You can really alter the way your plant looks by cutting.
Once the Hyssop leaves are cut, they are collected and hung to dry. The drying process should place in a cool, dry, well-ventilated area. Drying herbs are kept from exposure to the sun to prevent discoloration and oxidation. The drying process takes approximately 1-2 weeks in its entirety. Dried Hyssop is a key component in Za'atar, mixed with salt, sesame seeds and sumac. This Middle Eastern spice mixture is used to season meats, bread, vegetables or sprinkled onto hummus.
- Fresh Hyssop can be used in any dish just like other common herbs. Just use it in cooking to a lesser extent due to its somewhat bitter taste.
- Did you know that Hyssop is commonly used by beekeepers to produce rich, aromatic honey? Even if you're not a beekeeper, Hyssop will attract bees and butterflies if planted outdoors. It's a pretty sight to witness these creatures and you'll be performing an act of kindness to the environment.
Pregnant women should not consume Hyssop.