HYSSOP (Hyssopus officinalis)

This is an ancient herb which goes back to biblical time, when it was considered a cleansing herb-taken internally as a purgative and used to cleanse temples and lepers. As far back as the seventh century, hyssop was strewn about the floors of sick rooms and used to improve the smell of kitchens.

Seventh century herbalist Nicholas Culpeper called hyssop "a most violent purgative" and warned against taking it unless under the care of an alchemist. During the seventeenth and eighteenth centuries, tinctures and teas were made of the flowers and leaves to reduce perspiration and to cure jaundice and dropsy. Hyssop tea has always been recommended for bronchitis and sore throats. According to Maude Grieve, writing in A Modern Herbal, it will "improve the tone of a feeble stomach."

A poultice of freshly ground leaves is thought to speed the healing of wounds and bruises. It will supposedly clear a black eye. One tradition says that hyssop cleanses wounds received from rusty metal because penicillin grows on the leaves. However, modern herbalists attribute any germ-killing power to the volatile oils. An infusion of hyssop is taken as a sedative expectorant for flu and phlegm. The essential oils are used to treat cold sores and heal scars. This oil can be hazardous and should be avoided when epilepsy, high blood pressure, or pregnancy are indicated. Hyssop is added to potpourri and laundry rinses.

Culinary uses of hyssop include being used as an ingredient in liqueurs, such as Benedictine and Chartreuse. Hyssop's minty leaves and flowers are used to flavor green salads, chicken soup, fruit soups, fruit salads, lamb stew, and poultry stuffing with sage. For a sauce to serve with cheese omelets or on rice, mince ¼ cup of fresh hyssop and add to 4 cups of tomato sauce.

Another use for hyssop is as an ingredient in some perfumes. According to modern herbalist Jeanne Rose, an herbal bath made with hyssop is soothing and diaphoretic. She recommends mixing it with thyme, mint, and rosemary for best results. A steaming herbal facial made from hyssop cleanses the skin.

Hyssop is used in companion planting to distract cabbage butterflies and, when planted near grape vines, increases their yields.
Hyssop is a bee plant extraordinaire. Butterflies and hummingbirds are also attracted to its flowers. Beekeepers once rubbed their hives with hyssop, as well as juniper, fennel, and thyme, in order to encourage the bees to stay put. It's worth planting near the hive to add flavor to the honey.

Like most of the mints, hyssop is quite easy to grow and is rarely bothered by pests or disease. It is such a pretty plant that it deserves a prominent place in every herb garden. The Elizabethans used it to edge knot gardens, as they did germander. Clip it frequently, cutting it to within six inches of the ground, so that growth will be full and lush. Feed plants with fish emulsion to help them green up after cutting.

Hyssop is a compact perennial. It's a member of the mint family, but tends not to be as invasive as mint. You can start this plant by seeds, cuttings, or division. Choose a sunny spot where the soil is well drained, or even dry. In early spring, sow seeds ¼ inch deep in rows about a foot apart. In early summer, thin the seedlings to stand a foot apart in the rows. You can propagate by cuttings or division in the spring or fall. Hyssop can be grown in plant hardiness zones 4 or 5. It flowers from June to August. Hyssop is native to Europe and Asia and has become naturalized throughout North America.

To harvest this herb for medicinal use, cut the stems just before the flowers begin to open. Hang bunches upside down in a warm, dark place. Dried leaves, green stems, and flowers can be chopped and stored in tightly-covered glass containers or tins. Harvest only the green plant matter, because tough woody parts have much less of the characteristic oil.

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Last updated by rauchfus@uiuc.edu