Hyssop grows best in warm, limy soil and partially shaded. If soil is too rich, the plants will become very lush and be less aromatic. Hyssop is a favorite of bees and butterflies.
Sowing Hyssop Seeds.
Sow hyssop seed in early spring in a cold frame or in the open.
Cultivation.
Transplant seedlings in early summer. Plants should be placed no closer than 6 inches in rows that are 18 inches apart. For best yields plants should be renewed every 3-4 years.
Propagation.
Hyssop can be readily propagated through divisions and cuttings. Cuttings should be taken in spring or autumn.
Harvesting.
Collect the flowers and green tops when the plant begins to flower, dried, and then stored in an airtight container.
Hyssop Uses
leaves, flower tops, and hyssop oil
Leaves.
Hyssop leaves are often added to salads, fruit pies and broths to add a slightly bitter taste. It is often used to accompany greasy meat or fish as hyssop tends to aid the digestion of fat. It's also a good addition to stuffings and sausages.
Flower Tops.
The flower heads of hyssop are distilled into an oil used as an expectorant.
Hyssop Oil.
Used in the manufacture of liqueurs, with Chartreuse being the most popular, and in the manufacture of perfumes.
