Herb Profile: Hyssop

 

Hyssop, Hyssop officinalis

Hyssop is a bitter, pungent mint with a long history of medicinal use. In ancient times it was used as a general remedy for fever, measles, typhoid fever, spotted fever and inflamed bowels in children. As a syrup hyssop can be used for coughs, sore throats, bronchitis, and asthma.  With its bitter qualities it can help to improve digestion and assimilation of food. Hyssop is also a diaphoretic, helps dissolve harden mucus, and treats jaundice.

  

Preparations

To use hyssop, remove the leaves and flowers from the woody stalks and make a tea infusion, an alcohol extraction or syrup.

To make a syrup, add 2 ounces of herb mixture to 1 quart of cold water. Over low heat, simmer the liquid down to 1 pint. Strain the herbs from the liquid and put back in the pot. For each pint of liquid, add 1 cup of honey and mix them well. Take off the heat and bottle for use. You can add brandy to help preserve it longer but either way should last for several weeks to months in the fridge.

 

Cautions/Contraindications

Pregnancy. Caution with menorrhagia.

Growing Hyssop 

Hardiness: Zones 4–9
Light: Full sun
Soil: Well-drained, moderately fertile soil
Water: Low to moderate
Propagation: Seed, cuttings, or division
Notes: Woody perennial that attracts pollinators. Harvest leaves and flowering tops.

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Disclaimer

These statements have not been evaluated by the Food and Drug Administration. Our products and the information provided on this website are not intended to diagnose, treat, cure, or prevent any disease.

All content is for educational purposes only and is not a substitute for professional medical advice. Please consult a qualified healthcare provider before using herbal products, especially if you are pregnant, nursing, taking medications, or have a medical condition.

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