| Herb Hyssop | |
|---|---|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Asterids |
| Order: | Lamiales |
| Family: | Lamiaceae |
| Subfamily: | Nepetoideae |
| Tribe: | Mentheae |
| Genus: | Hyssopus L. |
| Species: | H. officinalis |
| Binomial name | |
| Hyssopus officinalis L. |
|
Herb Hyssop (Hyssopus officinalis aka Hyssopus decumbens) is an herbaceous plant of the genus Hyssopus native to Southern Europe, the Middle East, and the region surrounding the Caspian Sea. Due to its properties as an antiseptic, cough reliever, and expectorant, it is commonly used as an aromatic herb and medicinal plant. Hyssopus officinalis and Hyssopus decumbens are the same plant; however, France calls it Hyssopus decumbens due to its terrain creating a more potent hyssop. As an essential oil, Hyssop's botanical name is always referred to as Hyssopus officinalis.
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Hyssop is a brightly colored shrub or subshrub that ranges from 30 to 60 centimeters in height. The stem is woody at the base, from which grow a number of straight branches. Its leaves are lanceolate, dark green in color, and from 2 to 2.5 cm long.[1]
During the summer, the plant produces bunches of pink, blue, or, more rarely, white fragrant flowers. These give rise to small oblong achenes.
Hyssop has been in use since Classical antiquity. Its name is a direct adaptation from the Greek υσσοπος, which in turn developed from the Hebrew esob. The plant is mentioned as an aromatic herb in the Hebrew Tanakh and the Gospel of John. In the gospel, the Roman legionaries guarding the cross of Jesus Christ offer him a sponge soaked in vinegar by placing it on a sprig of hyssop and extending it.
The species as a whole is resistant to drought, and tolerant of chalky, sandy soils. It thrives in full sun and warm climates.
Cultivars include 'Blue Flower'.
Under optimal weather conditions, herb hyssop is harvested twice yearly, once at the end of spring and once more at the beginning of the fall. The plants are preferably harvested when flowering in order to collect the flowering tips.
Once the stalks are cut, they're collected and dried either stacked on pallets to allow for draining, or hung to dry. The actual drying process takes place in a cool, dry, well ventilated areas, where the materials are mixed various times. Drying herbs are kept from exposure to the sun to prevent discoloration and oxidation. The drying process takes approximately six days in its entirety. Once dried, the leaves are removed and both components are chopped finely. The final dried product weighs a third of the initial fresh weight, and can be stored for up to 18 months.
The fresh herb is commonly used in cooking. Essence of hyssop can be obtained by steaming, and is used in cooking to a lesser extent.
The plant is commonly used by beekeepers to produce a rich and aromatic honey.
Herb hyssop leaves are used as an aromatic condiment. The leaves have a lightly bitter taste due to its tannins, and an intense minty aroma. Due to its intensity, it is used moderately in cooking. The herb is also used to flavor liqueur, and is part of the official formulation of Chartreuse.
As a medicinal herb, hyssop has soothing, expectorant, and cough suppressant properties.[2] The plant also includes the chemicals thujone and phenol, which give it antiseptic properties.[3] Its high concentrations of thujone and chemicals that stimulate the central nervous system can provoke epileptic reactions when taken in high-enough doses. It has been also used in the formulation of eye drops and mouthwash.
Herb hyssop has also been observed to stimulate the gastrointestinal system.[4]