Hyssop

Hyssop can be sown indoors in spring, or outdoors once the soil has warmed up in early summer. Sow seeds thinly in trays, pots, or directly where they are to grow, and lightly cover with a fine layer of compost. Keep the soil moist but not waterlogged. Germination is generally reliable, with seedlings usually appearing within 1–2 weeks.

When seedlings are large enough to handle, pot them on or thin them out as required. Plant out into their final position once the risk of frost has passed, allowing a spacing of around 30–45cm between plants. Hyssop forms a compact, bushy perennial and benefits from enough space for good air circulation.

Hyssop prefers full sun and free-draining soil, and is well suited to dry, open positions. Once established it is a hardy, low-maintenance plant that copes well with drought and poor soils, and generally requires little feeding or attention.

Plants flower from mid to late summer and can be lightly cut back after flowering to maintain a neat shape and encourage fresh growth. Established plants can be long-lived and may self-seed modestly in warm, well-drained sites.

Hyssop has camphorous and pine-like essential oils that do what volatile oils do best; they open and relax the digestive and respiratory systems. Hyssop is used to brighten breathing and is used for coughs and clearing catarrh. It also has diterpenes including the eponymous marrubin that add to the aromatic, warming and stimulating properties that make hyssop so effective as a gargle for a sore throat or to bring on a sweat if you have a cold.

Harvest the aerial parts when its just in flower and dry in bunches or cut into 1 inch pieces with some scissors and laid out evely on a drying rack.

Best taken as a hot tea, add 1-2 teaspoons of the dried herb to a cup of freshly boiled water, covered and left to infuse for 15 minutes.

Also useful when made into a syrup with herbs such as thyme and elderberries.

And you can use hyssop to make herbal honey.