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.
Latin name: Hyssopus officinalis
Common Names: Hyssop officinalis, Sacred Herb, Hyssop
Family: Lamiaceae (Labiae)
MAINTENANCE AND OTHER CONSIDERATIONS
Not susceptible to pests