Growing Herbs

Hyssop is a compact, shrubby perennial that grows between 40-60cm high. Its smooth, narrow leaves taper to a point at the end and grow opposite one another on the woody stems. Their color is dark, glossy green and they have a pungent aroma and resinous taste. The small flowers are white, pink, or blue, depending on the variety, and appear profusely between July and November in spikes at the ends of stems.

There are a number of references to a hyssop in the Bible. It is mentioned as a purification for lepers, and David prayed that he would be purged and cleansed by it. Jesus Christ was supposed to have been given a sponge dipped in vinegar and hyssop during his crucifixion. This hyssop, however, may not have been the hyssop we are familiar with today but a variety of marjoram or savory instead. Branches of hyssop were once thought to protect against "the evil eye," and wives would hang bunches of them in their homes to avert this curse.

Grow hyssop in full sun and light, well drained soil that is slightly alkaline. New plants may be grown from seeds sown in moist soil in the spring. Once established, hyssop will reseed itself; or, you can propagate it from root divisions and stem cuttings. If it is kept clipped, hyssop will make a good low hedge.

The flavor of hyssop is not pleasant to many modern tastes, but you can try the leaves in stews or brew a tea from them. They also make an interesting seasoning for rich or fatty fish. The flowers are attractive in fresh arrangements.

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