Hyssop

Hyssop (Hyssopus officinalis) is a flowering herb in the mint family (Lamiaceae). Native to southern Europe, the Middle East, and parts of Asia, it is a perennial that forms a bushy clump, typically reaching 0.5 to 1 meter in height. The plant has narrow, aromatic, gray-green leaves and produces spikes of small blue to violet flowers in summer. Hyssop prefers full sun and well-drained, moderately fertile soil; it is drought-tolerant once established and can be grown from seed, cuttings, or division. It is commonly cultivated in herb gardens and used ornamentally.

Culinary and fragrance uses: Leaves and flowers are used fresh or dried to flavor salads, sauces, stews, and meats, with a warm, slightly minty and anise-like aroma. In traditional European and Mediterranean cuisine, hyssop has appeared in herb blends and liqueurs. The aerial parts are also distilled to produce an essential oil widely used in perfumery and aromatherapy, although it must be handled with care.

Safety and notes: Hyssop essential oil contains constituents such as pinocamphone and iso-pinocamphone, which can be irritating and potentially toxic at high doses; internal use or use during pregnancy is generally discouraged without professional guidance. As with many herbs, allergic reactions are possible.