Hysope Bio - Ferme de Sainte Marthe seeds

The Hyssop, sometimes called Agastache fennel, Anise hyssop, Aniseed hyssop, Giant hyssop, or Sacred herb, is a herbaceous perennial that produces tall mauve spikes emitting scents of anise and mint with the slightest touch. It originates from North America, where it was used both as a medicinal and culinary plant by Native American tribes.

The Hyssop is a Lamiaceae that can reach up to one metre in height. Very bushy and highly ramified, it forms large mauve to lilac flower spikes from July to October. The quadrangular stems bear light green lanceolate leaves with dentate margins; they are opposite and average 8 cm in length. At the slightest touch, all parts of the plant release a vibrant scent of lemony mint and anise. The Hyssop thrives in warmth. Even if not in full sun, ensure its comfort, and it will be even more prolific. Plant it in slightly acidic to slightly calcareous soil, rich in organic matter and well-drained. Rocky terrain can suit it well due to its deep taproot. The Hyssop can also be grown in pots on a terrace or balcony, provided the container is large enough. Sow your seeds from February to April.

Harvesting: Pick as needed. Foliage can be gathered from spring onwards, while the flowering tops should be harvested in summer.

Preservation: Simply snip a few leaves or branches with secateurs and hang them upside down to dry in a dry, well-ventilated place. Once dried, Hyssop can be used in herbal tea for its digestive and expectorant properties. Fresh flowers enhance salads and meat dishes with a subtle liquorice-like flavour. Traditionally, Hyssop was used by Native Americans in cooking and herbal medicine.

Gardener’s tip: Consider planting Hyssop if you want to protect other plants from slugs or other voracious invertebrates. They dislike aromatic plants, which act as highly effective and eco-friendly repellents. Additionally, Hyssop is a highly nectar-rich plant that attracts butterflies.