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Hyssop
Hyssopus officinalis
In stock
Description
Hyssop has been a really delightful addition to our garden. As a low growing Mediterranean herb with beautiful purple flowers all season long, I’ve really enjoyed adding hyssop on the edges of pathways. Hyssop is deer resistant and can handle dry soils, so it’s been really versatile for us.
When I taste the fresh leaves I can only describe their flavor as a combination of sage, mint and oregano. The sage/mint notes are not overpoweringly strong, and the spiciness is not too sharp. Hyssop is really a delicious Mediterranean herb that is already familiar to my palette and just as versatile in the kitchen as as it is in the garden.
We enjoy having dry hyssop on hand for tossing into soups and stews in the winter, as well as pastas, beans and more. The leaves and flowers also make a delicious tea that is quite medicinal, stimulating to the immune system and can help stave off colds.
Hyssop is carminative and aids in digestion. It also has an affinity for the lungs as an expectorant and can help cough up phlem, as well as help suppress dry coughs. Hyssop has also been used as a daily tonic to help ease rheumatism.
Perhaps even more exciting are the purple flowers that bloom throughout the season and invites pollinators to the party. The individual flowers are very small, the flower heads are smallish, but they stand out when one plant has many flower heads and especially if several or more hyssop plants are planted near each other.
We really love hyssop’s versatility, scent, flavor and colors in our garden and home and we’re so excited to share seeds with you!
Note: There are at least a handful of other plants called hyssop, including anise hyssop, hedge hyssop, giant hyssop and others which can be confusing. These seeds are for Hyssopus officinilis.
Details
Lifecycle: Perennial
Lifespan:
Hardiness zones: 5-10 (USDA)
Habitats: Rocky soils, dry hillsides and ledges in the Mediterranean
Plant size: 2 ft wide x 2 ft tall
Light: Full sun to part shade
Soil: All soil types, marginal soils, well draining
Water: Moist or dry soils
Seeds per packet: 100+ seeds
Seed Starting
Start in spring and lightly tamp seed into the surface of the soil, or just barely cover the small seed with soil. Keep seeds moist until they germinate. When they are large enough to handle, divide the seedlings and grow them up in their own pots for their first season. Plant them into their final positions in the fall or following spring.
Cultivation
Hyssop loves rich garden soil but can also thrive in dry or marginal soils. Hyssop is very easy to grow and requires little care, but regular pruning at least once or twice a season can extend it’s lifespan and retain the shape or size that you want.
Like other mint family, Mediterranean perennial herbs, Hyssop will continue growing new leaves and blooms if you cut the branches back after flowering. Or allow the stems to to get woody and branch out in the following season. Hyssop responds well to any style of pruning and you can allow the plant to get woody and spread out or keep it compact.
Harvest
Harvest leaf stalks any time of year and hang them up or spread them out to dry if not using fresh. I usually harvest stalks before or during flowering and then once again in the late fall before the temperatures get too cold.
Propagation
Once established hyssop can be divided. It can also be layered quite easily and sometimes self layers. Cuttings also root quite easily in a class of water or moist soil in the greenhouse.
Seed Saving
After flowers have dried and the seed head has turned completely brown, ripe seeds inside are ready for harvest. Clip brown seed heads into a container, allow them to dry and then thresh by rolling or crush them between your fingers to release the seeds. Screen and lightly blow on the seed to winnow dust and small bits of flowerheads.
Additional information
Weight | 0.007 lbs |
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Dimensions | 4.5 × 3.25 × .05 in |
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