Hyssop is a hardy, low maintenance perennial that attracts many pollinators and brings beauty to your garden.
Hyssop grows about two feet high, with slim woody stems, narrow paired leaves and long half-whorled spikes of little indigo flowers from June to October. It is an excellent bee plant that deters cabbage moths.
Hyssop has a long history of use in medicines and teas. A strong tea of the leaves sweetened with honey is a traditional remedy for nose, throat and lung afflictions and was sometimes applied to bruises. In the Middle Ages, Hyssop was a stewing herb. These days it is used for flavouring, meats, fish, vegetables, sweets and some liqueurs.
The leaves of Hyssop contain a volatile oil used by perfumers. Indeed, the scent of Hyssop leaves is possibly the herb’s most stellar attribute. Just rubbing a few leaves with your fingers releases a spicy, minty aroma that has a very purifying effect. A traditional practice in Europe was to press Hyssop leaves and flowers into psalm books, then sniff the pages during services to stay awake in church! Hyssop foliage was also strewn down the centre aisle in marriages of royalty to release its royal scent.
Hyssop can be grown in full sun or partial shade and does best in well-drained, somewhat dry soil. Unlike many other herbs in the Mint family, propagation by seed works better than cuttings, layering or root divisions. Plant seeds just below the surface. They usually take 2-3 weeks to germinate. Transplant seedlings after 8-10 weeks to about a foot apart.
Hyssop requires little care once established. Trim back plants heavily in the spring and after flowering to prevent them from becoming too spindly and encouraging them to bush out.
Hyssop is not munched by deer or rabbits and is pest free-an ornamental herb that can provide pleasure for years to come.