Hyssop

Hyssop (Hyssopus officinalis) is a short-lived perennial herb that is hardy in USDA zones 4-9. It is native to northwest Africa, temperate Europe, North Caucasus, Transcaucasus, and Iran. Hyssop typically grows to a height of two feet, but in favorable locations it is sometimes much taller. It will grow in almost any soil that is reasonably well drained.

In medieval England hyssop was the third most commonly used herb to flavor pottage (after leeks and parsley). For example, in 1355 at the royal manor of Rotherhithe in addition to crops of colewort, leek, onions, and parsley, a quart of hyssop seed was sown. See, “Vegetables in the Middle Ages”, John H. Harvey, Garden History, volume 12, number 2 (Autumn 1984), pages 89-99, particularly page 95.

Hyssop has traditionally been grown mostly as a culinary herb. However, hyssop tea is often suggested for the treatment of a variety of ailments including gastrointestinal upset, anxiety, and asthma. A tea of hyssop and horehound is often suggested for the treatment of persistent coughing.

Hyssop should not be confused with “Biblical hyssop” (Origanum syriacum). When the King James version of the Bible (1611) was translated, an early Greek interpretation was accepted; and the Hebrew word “ezov” was translated as “hyssop” – and centuries of confusion have resulted. (In contrast, when the Vulgate version of the Bible (late 4th century) was translated, the Hebrew word “ezov” was translated, quite reasonably, as the Latin word “origanum”.)

Hyssop produces edible blue flowers that attract bees, butterflies, and hummingbirds. In the Victorian language of flowers hyssop represents “cleanliness”.

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