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Hyssopus can also refer to a genus of Hymenopteran insects of the family Eulophidae.

For the biblical plant usually translated as hyssop, see Ezob.

Hyssop
Herb Hyssop Hyssopus officinalis
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Lamiales Family: Lamiaceae Genus: Hyssopus L.
Species
See text

Hyssop (Hyssopus) is a genus of about 10-12 species of herbaceous or semi-woody plants in the family Lamiaceae, native from the Mediterranean east to central Asia. They are aromatic, with erect branched stems up to 60 cm long covered with fine hairs at the tips. The leaves are narrow oblong, 2-5 cm long. The small blue flowers are borne on the upper part of the branches during summer. By far the best-known species is the Herb Hyssop (H. officinalis), widely cultivated outside its native area in the Mediterranean.

Species

Cultivation

The name 'hyssop' can be traced back almost unchanged through the Greek hyssopos. In the New Testament, a sponge soaked in sour wine or vinegar was stuck on a branch of hyssop and offered to Jesus of Nazareth on the cross just before he died^[1]. Both Matthew and Mark mention the occasion but refer to the plant using the general term "kalamos", which is translated as "reed" or "stick". The Book of Exodus records that the blood of the sacrifices was applied to the doorposts using hyssop on the night of Passover. Its purgative properties are also mentioned in the Book of Psalms. ^[2]

The seeds are sown in spring and the seedlings planted out 40-50 cm apart. Hyssop can also be propagated from heel cuttings or root division in spring or autumn. Hyssop should be grown in full sun on well drained soil, and will benefit from occasional clipping. It is short-lived, and the plants will need to be replaced every few years. Ideal for use as a low hedge or border within the herb garden.

Hyssop also has uses in the garden, it is said to be a good companion plant to cabbage, partly because it will lure away the Cabbage White butterfly, and according to Dorothy Hall (The Book Of Herbs, Pan 1972) has also "been found to improve the yield from grapevines if planted along the rows, particularly if the terrain is rocky or sandy, and the soil is not as easy to work as it might be". However hyssop is said to be antagonistic to radishes, and they should not be grown nearby. Hyssop also attracts bees, hoverflies and butterflies, thus has a place in the wild garden as well as being useful in controlling pests and encouraging pollination without the use of unnatural methods. Hyssop is also used as an ingredient in eau de Cologne, and in the liqueur Chartreuse. Also, widely used in the liquor Absinthe, along with Wormwood, Fennel, and Anise.

Hyssop leaves can be preserved by drying. They should be harvested on a dry day at the peak of their maturity and the concentration of active ingredients is highest. They should be dried quickly, away from bright sunlight in order to preserve their aromatic ingredients and prevent oxidation of other chemicals. Good air circulation is required, such as an airing cupboard with the door left open, or a sunny room, aiming for a temperature of 20-32°C. Hyssop leaves should dry out in about six days, any longer and they will begin to discolour and lose their flavour. The dried leaves are stored in clean, dry, labelled airtight containers, and will keep for 12-18 months.

Hyssop is used as a food plant by the larvae of some Lepidoptera species including Cabbage Moth.

Usage

19th century illustration of H. officinalis

Culinary use

Hyssop leaves have a slightly bitter minty flavour and can be added to soups, salads or meats, although should be used sparingly as the flavour is very strong.

See also

• Genus Agastache, commonly known as Giant Hyssop
• Za'atar

References

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Hyssopus