Attractive perennial herb, cultivated mostly for medicinal purposes, the leaves do have limited culinary uses e.g. used sparingly in salads, marinades and stews. Hyssop volatile oil is used as an ingredient in some liquors such as Benedictine. Because of its strong, camphor-like smell, it is used mainly as a cleansing herb, and the leaves and flowers of Hyssop have a liquorice-minty taste, so can be added to poultry stuffings (with sage), chicken soup, fish, meat and can be dried for use in teas. Always consult a qualified herbal practitioner before using this plant medicinally or a qualified aromatherapist if using its essential oil, especially if pregnant.
Scientific Name: hyssopus officinalis
Plant Life Cycle: semi-evergreen hardy perennial
Optimal Germination Temperature: 16-21C
Germination time in days: 14-60 Days
Indicative Days to maturity: 60-300
Sunlight: Full sun or partial shade
Soil requirement: compost-rich, well-drained soil
Sowing and cultivation: Sow directly outdoors after last chance of frost has passed from May to August into well prepared soil in a sunny spot when temperatures reach around 16-18C. Sow seeds thinly into drills 1 cm deep and 38 cm apart. Space plants by 45 to 90 cm.