Hyssop (Hyssópus officinalis) is a 20 – 70 cm high growing semi-shrub of the labiates family, originally native to Southwest Asia and Southern Europe. In the Middle Ages, this herb found its way into German monastery gardens and has even nowadays become naturalized in parts of southern Germany on dry slopes and hills. The name “hyssop” is probably derived from the Arabic language and translated means “sacred herb”.
Season from July
Beginning in July, the mostly blue, rarely white or pink flowers open in multi-flowered unifoliolate whorls on the stems of the hyssop plant. During the month-long blooming period, this herb serves as a bee pasture in the garden and is also popular with butterflies. Like most southern herbs, hyssop likes a loose, somewhat dry, calcareous soil in full sun. In suitable locations, it can develop vigorous growth and reach heights of one meter.
Hyssop needs winter protection only in particularly cold winters. It is considered a repellent of slugs, caterpillars and aphids and is therefore popular in gardens as a border planting.
Active ingredients and medicinal properties of hyssop
Hyssop contains some essential oil (cineole, β-pinene and others) and the pigment hyssopine. Tannins and bitter substances, also typical of other labiates such as rosemary and sage, are also present. These include phenols such as carnosolic acid and carnosol, as well as a cinnamic acid compound and triterpene acids such as ursolic acid and oleanolic acid. These substances lead to the tart aftertaste of hyssop and have astringent and antioxidant effects.
Most experts reject the medical use of hyssop, since an effect is not proven. Moreover, in some cases, the ingestion of hyssop oil triggered convulsions. Therefore, the use of hyssop as a medicinal plant is not recommended without restrictions.
Hyssop as a culinary herb
The narrow, lanceolate to linear leaves of hyssop can be harvested fresh for use in cooking throughout the growing season. The dried herb, on the other hand, has much less flavor. The fresh leaves of hyssop have a spicy smell (similar to rosemary and sage) and a strong, slightly bitter taste. Hyssop has a digestive effect, which is why this plant is popular as a seasoning for fatty meats. Potato and bean soups, veal and chicken, salads, herb curds and sauces can also be flavored with hyssop.