HYSSOP

HYSSOP:

HISTORY:

Jewish priests have used strong smelling hyssop over 2,500 years ago to clean the temple in Jerusalem and other places of worship. In the 17th century, hyssop was a popular air freshener in Europe. Back then, they crushed leaves and flower tops and scattered them around homes to mask odors at times when bathing was minimal and farm animals shared living quarters with humans.

PREPARATION:

  • Compress:

Use 1 ounce of the herb dried per pint of boiling water. Steep for 15 minutes and cool. Soak with a clean cloth and apply to cold sores and for herpes as needed.

  • Infusion:

Add 2 teaspoons of the herb per cup of boiling water. Steep for 10 minutes. Drink up to 3 cups daily for cough. Hyssop has a very strong camphor-like smell and will taste bitter. Add some sugar, honey or lemon for flavor.

  • Tincture:

Use up 1 teaspoon up to 3 times daily.

USE: (Grow Your Own)

This plant is a magnet for bees, but has a reputation for enhancing the flavor of grapes and increasing the yield of cabbages that are planted nearby. This plant tolerates most soils in dry, sunny locations and will take some shade. Hyssop can be propagated from cuttings, roots or seeds. Sow seeds 1/4 inch deep and 12 inches apart after the frost season has passed.

Water plants every few days and add compost in the spring time. Once the plants reach 18 inches and expels it’s aroma, cut back the tops to stimulate the leaf growth. Harvest the leaves at any time. Cut the entire plant back to 4 inches above the ground right before it flowers. Dry and store in air tight containers.