Aromatic Flavoring, Hyssop (Hyssopus) is a genus of about 10-12 species of herbaceous or semi-woody plants in the family Lamiaceae, native from the Mediterranean east to central Asia.
Woody stems and pointed leaves which are pleasantly scented. Leaves are long spikes of either blue or deep pink, heavily scented and attractive to bees. |
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Minty and spicy in flavor the leaves are somewhat bitter. They are used sparingly in salads and fruits. They are traditionally used with cranberry, stewed peaches and in drinks, tarts and pies. The dried flowers are used in soups and teas.
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| Rarely availalble here anymore unless you know of someone who owns a plant. |
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| Hyssop leaves can be preserved by drying. They should be harvested on a dry day at the peak of their maturity and the concentration of active ingredients is highest. They should be dried quickly, away from bright sunlight in order to preserve their aromatic ingredients and prevent oxidation of other chemicals. Good air circulation is required, such as an airing cupboard with the door left open, or a sunny room, aiming for a temperature of 20-32°C. Hyssop leaves should dry out in about six days, any longer and they will begin to discolour and lose their flavour. The dried leaves are stored in clean, dry, labelled airtight containers, and will keep for 12-18 months. |
