Hyssopus officinalis

 

Perennial

 

Height: 2 feet

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Soil: Average, well drained

 

Exposure: Full sun

 

Propagation: Seeds, cuttings, root division

 

Origin: Europe and Asia

 

Parts Used: Leaves

 

Culinary: Hyssop is one accommodating flavor that goes sweet as well as salty. The leaves are used to flavor green salads, chicken soup, liqueurs, fruit soups, fruit salads, and poultry stuffings.

 

Medicinal: A tea from the leaves is said to ease discomfort from colds and indigestion. It is said to clean wounds from rusty metal because penicillin grows on the plant leaves.

 

Folklore: Its name comes from the Greek word hussopos and the Hebrew esob meaning holy herb. 

"Purge me with hyssop and I shall be clean, wash me, and

I shall be whiter than snow." Psalm 51:7

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Growing Tips: If hyssop is grown in a rich soil it will have a weak fragrance and flavor. Hyssop can be harvested all year. It's also an excellent container plant.

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Recipe

 

Celery Chowder

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1 quart chopped celery

2 cups boiling water

2 large potatoes, grated

2 tablespoons butter

1 tablespoon flour

1 quart milk, scalded salt to taste

2 teaspoons hyssop

1/8 teaspoon nutmeg

2 hard-cooked eggs, chopped

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-Drop the celery into the boiling water. 
-Add the potatoes and let simmer until celery is crisp-tender and potatoes are cooked.

-Combine the butter and flour in a saucepan.

-Gradually beat in the milk, bring to a boil and stir until mixture thickens slightly.

-Add hyssop, salt and nutmeg into the celery mixture.

-Add the eggs, check seasonings and simmer, stirring continuously, until mixture is smooth and slightly thickened.

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Serve immediately.

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Yield: 6 to 8 servings

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