Hyssop

Bienenkraut, Verbena, Ibsche, Hyssop—these are just some of the names for the dwarf shrub known both as a culinary herb and a medicinal plant: Hyssop (Hyssopus officinalis) belongs to the mint family, just like sage, thyme, and rosemary. Its name comes from Hebrew and can be translated as holy herb.

Wild, this perennial herb prefers sunny locations with calcareous, nutrient-poor soils. The native habitat of hyssop is the dry meadows of Southeastern Europe and Asia Minor, but due to climate change, it is gradually spreading further north.

As a garden perennial, hyssop makes a good impression with its spicy-aromatic scent. Bees, butterflies, and other insects find the shrubs an extremely rich source of nectar and pollen.

 

The leaves and flowers—whether freshly harvested or dried—can be used in many ways in the kitchen. Flavor-wise, hyssop resembles sage and camphor. It adds a slightly bitter note to salads, quark, soups, as well as fish and potato dishes. Because of its intense flavor, only a few leaves are needed to season dishes.

 

Hyssop has long been valued as a medicinal plant and was cultivated early on in monastery gardens. Even Hildegard von Bingen pointed out its positive health effects and described hyssop as “dry in nature and moderately warm.” In Hildegard medicine, hyssop is therefore a frequently used ingredient. Preparations with it are said to stimulate the digestive tract. Hildegard von Bingen used hyssop for liver and lung complaints as well as kidney and gallstone issues. [1]

Today, hyssop is also attributed with blood-purifying, blood-staunching, antispasmodic, and mucolytic effects due to its active ingredients. It is said to relieve coughs as a home remedy for colds. Gargling with hyssop is believed to help with hoarseness. It is scientifically proven that Hyssopus officinalis stimulates digestion and has antiseptic properties. [2]

Regarding hyssop oil, which is extracted from the plant by distillation, there is discussion about whether it also has stimulating effects. Its use as a plant-based mood enhancer for depression could be worthwhile.

 

Hyssop contains the eponymous essential hyssop oil with pinocamphone and isopinocamphone as important components. It also contains bitter substances, glycosides, tannins, and choline, as well as a small amount of camphor. Above all, hyssop oil is used worldwide in cosmetics, as plant-based medicine, and as a highly valuable food additive in the food and pharmaceutical industries.

Numerous studies have been published on the ingredients and effects of Hyssopus officinalis L.. A review summarized and evaluated all studies published between 1885 and 2018 on Hyssopus officinalis L. The authors conclude that hyssop is not only an important culinary herb but also a very important medicinal plant with numerous “phytoconstituents”—plant-based active compounds—such as various quercetins and pyranosides. [2]

Science attributes the following properties to the various active ingredients of hyssop [2, 3]:

• antioxidant (free radical scavenging),
• anticonvulsive (antispasmodic),
• antifungal,
• antimicrobial (bacteria-inhibiting),
• and various other pharmacological activities.

The authors of the review conclude: “Hyssop (H. officinalis L.) is a quite important medicinal plant that contains several phytoconstituents of pharmaceutical significance and can be used to improve and treat various diseases such as microbial infections, epilepsy, ulcers, and cramps.” [2]

 

Hyssop grows up to 60 centimeters tall. With good care, it develops into a bushy shrub. The leaves arranged on short shoots have oil glands on both sides. Flowering begins in June and lasts until August. Several of the five-petaled flowers form a false spike. They usually shine in blue or violet, sometimes also white or pink.

 

1. Dubois J. (2012) Hildegard von Bingen. The practical book for a healthy life. Tandem Verlag, Potsdam.
2. Tahir M. (2018) Phytochemistry and pharmacological profile of traditionally used medicinal plant Hyssop (Hyssopus officinalis L.) Journal of Applied Pharmaceutical Science 8, 132–140. DOI: 10.7324/JAPS.2018.8721
3. Fathiazad F et al. (2011) Phytochemical analysis and antioxidant activity of Hyssopus officinalis L. from Iran. Adv Pharm Bull. 1: 63–67. DOI: 10.5681/apb.2011.009

Hyssop tastes finely spicy and slightly bitter. Its unique flavor perfectly complements many dishes. The herb is often used in savory meat and fish dishes. Soups, stews, and salads can also often be enhanced with hyssop.
Hyssop is not only used in savory dishes. In sweet dishes like fruit preparations, compotes, and other desserts, its spicy-bitter note provides a refreshing change. Experiment a little with the herb to discover the perfect combinations.
In natural medicine, many consider hyssop a medicinal plant. This is based on its healthy essential oils as well as bitter, aromatic, and tannin substances. For a long time, the herb was used for lung diseases or digestive problems. Today, hyssop extracts and tinctures are still quite often used for skin diseases. Otherwise, hyssop teas are brewed for colds.

Nothing beats fresh hyssop from the garden. Since the plant is very resilient and can grow even under poor conditions, it is highly recommended to grow hyssop in your own garden. You won’t find as many essential oils and secondary plant substances in any supermarket product. Proper care in the garden is important, though. You should cut back hyssop by about one-third before August each year. It is important to prune before August so the cut surfaces have enough time to heal before night frost occurs. You can also prune hyssop in spring, but better results are seen in late summer.

Hyssop is often used as a border planting for beds because it can keep insects and pests away. Gardeners especially struggle with slugs, which eat plant bulbs and onions before the plant can grow. Hyssop can help here.
Because of its refreshing spicy note, hyssop is added to hearty meat and fish dishes. In desserts, hyssop is more of an exotic ingredient, but it is occasionally found in compotes and fruit preparations. In salads, stews, and pasta dishes, hyssop pairs excellently with cabbage, lavender, beetroot, or thyme. Hyssop also has many fans when paired with wine in dishes—the flavors complement each other wonderfully.

You can eat hyssop, and it is added as a seasoning to some dishes. The decorative flowers have a mild flavor and are usually used as garnish. Use the dried leaves and shoot tips sparingly, as they have a rather intense taste. Keep in mind not to cook hyssop for too long, as it quickly loses its aroma. When brewing teas, please be careful not to use too much hyssop. In some cases, this could cause stomach aches.

The anise hyssop is also called anise hyssop. Like hyssop, it blooms purple and even emits a similar aroma. However, hyssop is traditionally a culinary herb and is used more often by people than anise hyssop.
Gardeners love anise hyssop because it is winter-hardy and can survive our German winters outdoors.

Hyssop is also commonly called verbena. Hildegard von Bingen experimented with the plant and found it beneficial to human health.
Hyssop is often confused with true verbena. True verbena is a completely different plant from the verbena family—hyssop belongs to the mint family. While hyssop is native to Central and Southern Europe, true verbena is mainly found in tropical regions.