Hyssop – the “holy herb”
Hyssop (Hyssópus officinalis) is a 20 – 70 cm high subshrub from the mint family that was originally native to southwest Asia and southern Europe. In the Middle Ages, this spice found its way into German monastery gardens and has even become naturalized in nature on dry slopes and hills in parts of southern Germany. The term “hyssop” is probably derived from the Arabic language and means “holy herb”.
Season from July
From July, the mostly blue, rarely white or pink flowers open in multi-flowered whorls on one side on the stems of the hyssop plant. During the one-month flowering period, this herb serves as a bee pasture in the garden and is also popular with butterflies. Like most Mediterranean herbs, hyssop likes loose, slightly dry, calcareous soil in full sun. In suitable locations, it can develop strong growth and reach heights of one meter.
Hyssop only needs winter protection in particularly cold winters. It is considered a repellent for snails, caterpillars and aphids and is therefore often used as a border plant in gardens.
Active ingredients and medicinal properties of hyssop
Hyssop contains some essential oil (cineol, β-pinene, etc.) and the dye hyssopin. The tannins and bitter substances that are also typical of other labiates such as rosemary and sage are also present. These include phenols such as carnosic acid and carnosol, as well as a cinnamic acid compound and triterpenic acids such as ursolic acid and oleanolic acid. These substances lead to the bitter aftertaste of hyssop and have an astringent and antioxidant effect .
Most experts reject the medical use of hyssop, since an effect has not been proven. In addition, the intake of hyssop oil triggered cramps in some cases. Therefore, the use of hyssop as a medicinal plant is not fully recommended.
Hyssop as a culinary herb
The narrow, lanceolate to linear leaves of hyssop can be harvested fresh for use in the kitchen throughout the growing season. The dried herb, on the other hand, has much less flavor. The fresh leaves of hyssop smell spicy (similar to rosemary and sage) and have a strong, slightly bitter taste . Hyssop has a digestive effect, which is why this plant is often used as a seasoning for fatter meat . Potato and bean soups, veal and chicken, salads , herbal quark and sauces can also be seasoned with hyssop.
