Hyssop tastes strong and spicy with a slightly bitter note. The aromatic herb comes from the south and is suitable for preparing most Mediterranean dishes. Hyssop is also unbeatable as a component of herbal tea, herbal oil or in fragrance mixtures.
Hyssop can also be used dried
In southern Europe, hyssop grows as a wild herb in the rocky, dry locations. It has also been cultivated in more northern regions since the Middle Ages. At that time, hyssop was used against lung diseases, dropsy, epilepsy, plague and as a poultice for treating wounds. Hyssop is still used today in naturopathy and homeopathy as well as in the manufacture of cosmetics and perfumes.
use in the kitchen
Young leaves and shoots, but also the flowers, are preferably used fresh, or alternatively dried, for seasoning. You should not cook the aromatic herb as it loses its aroma. It is harvested around June. There are the following uses for fresh cabbage:
- for potato or tomato salad,
- in soups and roasts,
- for inserting grilled food,
- as a mixture for herb butter,
- for the production of herbal liqueur.
Other uses
Hyssop contains a variety of essential oils, bitter substances and tannins. These substances have given hyssop its reputation as a medicinal herb. In the past, hyssop was used to treat lung diseases, digestive problems or for washing. In naturopathy, anti-inflammatory, antispasmodic and strengthening effects are still ascribed to it.
As a component of herbal tea or fragrance mixtures, hyssop is said to help with cold symptoms. However, the proportion of hyssop in a tea mixture should not exceed 5%. In general, warnings are given against use in the following cases, especially in higher doses over a longer period of time, due to symptoms of poisoning that have already occurred:
- in pregnant women,
- in small children,
- in those suffering from epilepsy.
tips
Hyssop, which tolerates pruning, is also well suited as an ornamental shrub - especially for edging rose beds. It is easy to care for, hardy and stays evergreen in the mild winters.