Hyssop flowers

Hyssopus officinalis or hyssop is aherbaceous plant of the genus Hyssopus native to Southern Europe, the Middle East, and the region surrounding the Caspian Sea. Due to its properties as an antiseptic, cough reliever, and expectorant, it is commonly used as a medicinal plant.

Hyssop is a brightly coloured shrub orsubshrub that ranges from 30 to 60 cm (12 to 24 in) in height. The stem is woody at the base, from which grow a number of straight branches. Its leaves are lanceolate, dark green in colour, and from 2 to 2.5 cm (0.79 to 0.98 in) long.

During the summer, the plant produces bunches of pink, blue, or, more rarely, white fragrant flowers. These give rise to small oblong achenes.

The species as a whole is resistant todrought, and tolerant of chalky, sandy soils. It thrives in full sun and warm climates.

Cultivars include 'Blue Flower'.

Under optimal weather conditions, herb hyssop is harvested twice yearly, once at the end of spring and once more at the beginning of the fall. The plants are preferably harvested when flowering in order to collect the flowering tips.

Once the stalks are cut, they are collected and dried either stacked on pallets to allow for draining or hung to dry. The actual drying process takes place in a cool, dry, well-ventilated area, where the materials are mixed several times to ensure even drying. Drying herbs are kept from exposure to the sun to prevent discoloration and oxidation. The drying process takes approximately six days in its entirety. Once dried, the leaves are removed and both components, leaves and flowers, are chopped finely. The final dried product weighs a third of the initial fresh weight and can be stored for up to 18 months.

The essential oil includes the chemicals thujone and phenol, which give it antiseptic properties.
Its high concentrations of thujone and chemicals that stimulate the central nervous system, including pinocamphone and cineole, can provoke epileptic reactions. The oil of hyssop can cause seizures and even low doses (2–3 drops) can cause convulsions in children.

The fresh herb is commonly used in cooking. Essence of hyssop can be obtained by steaming, and is used in cooking to a lesser extent.

The plant is commonly used by beekeepers to produce a rich and aromatic honey.

Herb hyssop leaves are used as an aromatic condiment. The leaves have a lightly bitter taste due to its tannins, and an intense minty aroma. Due to its intensity, it is used moderately in cooking. The herb is also used to flavor liqueur, and is part of the official formulation of Chartreuse.

In herbal medicine hyssop is believed to have soothing, expectorant, and cough suppressant properties.
Hyssop can stimulate the gastrointestinal system.