Hyssop (Hyssopus) is a genus of about 10-12 species of herbaceous or semi-woody plants in the family Lamiaceae, native from the east Mediterranean to central Asia.
Culinary uses :
Hyssop leaves have a slightly bitter minty flavour and can be added to soups, salads, or meats, although should be used sparingly, as the flavour is very strong.
Hyssop is a favourite of the makers of bitters, digestives and liqueurs.
Hyssop is used as an ingredient in eau de Cologne and the liqueur Chartreuse. It is also used to colour the spirit Absinthe, along with Melissa and Roman wormwood
Medicinal uses :
Hyssop is used mainly to relieve coughs and airway congestion.
When consumed in extract or tea form it is an expectorant of mucus from the respiratory tract, therefore relieving congestion, can regulate blood pressure, and can dispel gas. It helps with circulatory problems, epilepsy, fever, gout, and weight problems. Poultices can be made from fresh hyssop to help heal wounds.
Bitter and like chamfer.
Other names :