Hyssop Seeds - Hyssopus officinalis
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Hyssop is a name of Greek origin; 'Purge me with Hyssop, and I shall be clean.'
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Hyssop is a name of Greek origin. The Hyssopos of Dioscorides was named from azob (a holy herb), because it was used for cleaning sacred places. It is alluded to in the Scriptures: 'Purge me with Hyssop, and I shall be clean.'
The Hyssop plant has a slender long stem that produces small flowers on the upper part of the stem.
Hyssop grows best in full sun and can be used as a border plant in herb gardens.
The leaves are edible and can be added to salads or soups; however, the taste is strong and slightly bitter so use it sparingly.
Propagation is from seeds or by cuttings and root division.
Sow seeds in spring in a light, dry warm soil.
Full sun is preferred, and germination is very rapid.
It will do well in a window box or other container and makes an attractive border or edging.
Stems should be cut back after flowering, and the plant should be cut off at ground level in the fall.
Hyssop tea is often used as an expectorant for chest congestion and used for cases of bronchitis.
Hyssop's anti viral agents make it useful when made into a poultice and applied to sores and wounds to speed healing and ease discomfort.
Hyssop Tea is also a grateful drink, well adapted to improve the tone of a feeble stomach, being brewed with the green tops of the herb, which are sometimes boiled in soup to be given for asthma. In America, an infusion of the leaves is used externally for the relief of muscular rheumatism.
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