Hyssop
(Hyssopus oflicinalis L., Labiatae)
The name "hyssop" is believed to derive from a Greek word, azob, meaning holy herb, but the famous purging hyssop of the Bible (Psalm 51, v. 7 - "purge me with hyssop and I shall be clean...") is thought unlikely to be the plant we know by that name and was more probably a Middle Eastern variety of marjoram.
Description: This decorative and long-lasting perennial herb
has been widely used since ancient times.
The plant grows 2 feet tall and spreads about a foot.
Undershrub with short, woody perennial branches and square, downy shoots,
20-60cm (8-24in) long, which are generally shed.
Leaves 1.3cm (0.5in) long and 2-8mm (0.07-0.3in) wide, opposite, linear or
lanceolate, very hairy on both surfaces.
Flowers grouped in the axils of leaves, the inflorescence being unilateral.
The purple-blue, corolla blue or violet-blue (rarely pink or even white),
flowers are about an inch ¼ inch long and are carried in long, narrow
spikes.
Flowering: July-August.
All parts of the plant have a pleasant aromatic odour and an acrid, somewhat
bitter taste.
Part Used: Dried flowering plant.
Habitat: Rarely found wild in central Europe, sometimes
as a garden escape.
Introduced in Britain; formerly much cultivated as a herb and still sometimes
grown as an ornamental plant.
Cultivation: Propagation is from seeds or by division of
roots, planted at 30cm (1 2in) intervals; the plants should be renewed after
4 years of cropping.
Sow seeds in spring in a light, dry warm soil.
Full sun is preferred, and germination is very rapid.
It will do well in a windowbox or other container and makes an attractive
border or edging.
Stems should be cut back after flowering, and the plant should be cut off
at ground level in the autumn.
The harvested plants are dried in the shade at less than 35°C (95°F).
Yield: 20-40 kg (44-881b) per are (120 sq yd) from 2nd year onwards.
Constituents and Action: Volatile oil, flavonoids and a
little tannin.
Mild analgesic. anti-catarrhal, carminative. diaphoretic, diuretic, expectorant,
peripheral vasodilator, topically anti-inflammatory and anti-viral (Herpes
simplex)
Hyssop is mainly used as an expectorant and antispasmodic for treating
a wide range of chest and respiratory tract problems, including bronchitis
and catarrh.
Also used to stimulate gastric secretion and to improve appetite;
it is also a mild diuretic, spasmolytic and resolutive in bronchitis.
Prepared
as an infusion, hyssop will soothe colic, improve digestion and eliminate
flatulence.
It is an excellent nerve tonic, and also helps one to build up strength after
an illness.
It is also a diaphoretic useful for encouraging perspiration in fevers.
Hyssop
tea, made from the aerial parts of the plant gathered just before flowering,
can be helpful for colds and feverish chills and as a gargle for sore throats.
It is recommended for coughs (try combining with other cough remedies).
Prepare a compress from a tincture or a poultice from leaves to treat bruises
and rheumatism.
The essential oil is available commercially - it is one of
the scents used in Eau de Cologne - and a few drops can be added to chest
rubs or used as a mild sedative in relaxing baths.
Usage: As an infusion (1 litre (1.75pt) of cold water on
a handful of drug, raise to the boil and allow to stand) used mainly to stimulate
the appetite (also used with other ingredients in a number of liqueurs).
At times as a resolutive for bronchitis, as an antidiarroeal and for flatulence.
Its culinary use is as a spice.
Culinary Uses
Hyssop belongs to the mint family and like many in that group is a bitter digestive herb useful as a robust flavouring in meat stews and casseroles.
It is one of the more important of the 130 herbs used to flavour the liqueur Chartreuse.
Leaves have a slightly bitter, minty taste.
They should be used sparingly in salad.
A few leaves can be used in savory dishes such as rich stews and in marinades.
Flowers can be used as an attractive garnish and in salads.
Other Uses
Hyssop is a desirable addition to potpourri.
