Hyssop officinale – Organic

Like verbena, hyssop also bears the name of sacred herb, because ancient Greek and Arab civilizations believed it had purifying virtues. Native to southern Europe and the Maghreb, it produces square, woody and erect stems garnished with delicate, slightly shiny and pleasantly aromatic green leaves. Flowering in blue-purple whorls arrives in July and continues until September.

Culture

Hyssop is a hardy shrub up to zone 3. To obtain a robust plant and deep blue flowers with an intense scent, hyssop is grown in poor, dry and stony soil, in full sun. However, it grows quite well in partial shade and in more fertile soil, but the color of the flowers and their fragrance will lose quality. This easy-care plant is sown in containers in spring. Young plants are transplanted in September to give them time to take root in their new home before winter. The division of mature plants is done in spring. The leafy stems are harvested before the flowers appear. Moreover, the leaves will remain tender if you remove the flower stems gradually.

Cooking and health

This classic of the simple squares of yesteryear still has its place in the vegetable garden, because it is an essential component of Provence herb mixtures. Additionally, it attracts bees and other beneficial insects. Used in small quantities, fresh or dried hyssop leaves serve as a condiment. The flowers, for their part, perfume green salads divinely. As an infusion, hyssop acts favorably on the bronchi, the digestive system and the nervous system. Hyssop essential oil should not be consumed, as it is toxic.

Number of days for harvest: 90 to 120