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Hyssop

Labiatae Hyssopus officinalis L.

Source: Magness et al. 1971

The hyssop plant is a perennial evergreen, 1 to 1.5 feet high, with a woody stem-base, from which herbaceous shoots bearing flowers grow each year. Tops rise from the perennial root-crown each season. The leaves are entire, up to 3 inches lineal, long and slender. The whole plant has a pungent, bitter taste.

The green parts are used in making absinthe, as pot herbs, and occasionally in flavoring salads. Dried flower parts are also powdered and used in flavoring soups and other culinary and to some extent in medicine; but hyssop is now less grown and utilized, both in cookery and medicine, than in the past. Culture is similar to mint and sage. Established beds last 3 to 4 years.


Season, start of growth to harvest: 3 to 4 months.

Production in U.S.: No data. Very limited.

Use: Pot herb, dried flowers as condiment.

Part consumed: Green plants as pot herbs; dried flowers as condiment.


Last update February 18, 1999 by ch