Hyssop 3 organic plants

Discover hyssop, Hyssopus officinalis, a perennial aromatic herb of Mediterranean origin that's easy to grow. Approximately 1 m tall, this plant is prized for its small, narrow, intensely fragrant leaves and beautiful spikes of melliferous blue-purple flowers.

Ideal for spirals, tubs or herb beds, hyssop can be used in cooking, medicine or simply to add color and fragrance to the vegetable or ornamental garden.

How to grow hyssop

Hyssop likes well-drained soil and sunny exposure. Hardy, it thrives in arid climates as well as at altitude.

Plant in spring, from April to May, in the ground at 50 to 60 cm in all directions, after the last frosts, or in a large pot.

Prune once a year at the end of flowering or in March, 5 cm above the wood, to encourage vigorous regrowth and more abundant flowering.

Multiply hyssop by dividing clumps every 4 to 5 years to rejuvenate plants.

How to harvest hyssop

Hyssop can be harvested in the garden or in pots, either as and when required, or all at once.

Cut the stems at least 3 cm from the wood when the flowers begin to appear. Pick in the morning, before the hottest hours of the day, when the plant has evacuated as much moisture as possible from the night, but has not evaporated its essential oils.

Dry hyssop stems and store in an airtight jar, so you'll always have some on hand.

Uses of hyssop

Widely used in phytotherapy, hyssop stimulates tissues and is mainly used to treat pulmonary disorders, but only once the inflammatory period has passed. It is indicated for asthma, colds, flu, coughs and bronchitis.

Hyssop also facilitates perspiration, enabling the body to better regulate temperature variations and fever. Like most other aromatic herbs, it aids digestion and reduces the amount of bacteria and yeast that ferment certain foods such as starches.

Considered a tonic plant, it is not recommended for overly nervous people.