Hyssop (Hyssopus officinalis)
Beautiful perennial, aromatic and medicinal plant with a bushy habit. Hyssop is used in the composition of the famous ''Herbes de Provence''. Its small shiny green leaves can be used fresh or dried as a condiment. The ideal way to keep them dried is to cut them before flowering. Its delicate flowers form beautiful deep blue spikes which can also be eaten fresh in a salad, or as an infusion. To make the most of their aromas, it is interesting to cut them at the start of flowering. Very melliferous and appreciated by pollinators.
BOTANICAL INFORMATION
Latin name: Hyssopus officinalis
Common Names: Hyssop officinalis, Sacred Herb, Hyssop
English: Hyssop
Family: Lamiaceae (Labiae)
MAINTENANCE AND OTHER CONSIDERATIONS
Not susceptible to pests
| Plant type: Perennial |
| Flower color: Violet |
| Quantity: Envelope of about 100 seeds |
| Exposure: Half shade |
| Soil: All types of soils |
| Watering: If needed |
| Sowing: Inside |
| Plantation: Directly in the garden |
| Germination: 14 to 30 days |
| Plant spacing: 45 cm |
| Depth: On the surface |
| Width: 50 cm to 80 cm |
| Height: 60 cm to 1 m |
| Flowering : July to fall |
| Family: Lamiaceae |
| Use: Infusion and herbal tea |
| Characteristic: Fragrant |
RETURN AND EXCHANGE
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