A brightly color shrub with woody stems from which a number of branches grow with dark green leaves and spiked blue-violet, pink or white flowers.
Perennial. H:60cm W:spread 40cm. 12cm , 17cm.
In the garden
• Perennial, Evergreen, Frost hardy.
• A decorative plant for borders or informal hedging and knots,
• Spikes of Blue-violet, Pink or White flowers.
•±60 cm; Spread: ±40 cm.
• Full sun; Well drained, composted soil.
• Pick fresh leaves and flowers throughout the year.
• Vegetables: Plant with Brussels sprouts, Cauliflower,
• Do not plant with: Radish,
• Attracting Beneficial insects: Hoverfly, Wasps, Bees, Butterflies,
• Host Plant for: Cabbage-white butterflies.
Use Hyssop leaves and flowers with:
• Soups, Casseroles, Pulses, Rich Pâté,
• Serve with cranberries in fruit salads,
• Meat dishes, Game, Rabbit pie,
• Flowers: add to salads for flavour and colour,
• Tea: Peppery, mint flavour; use flowers and leaves.
• The whole plant exudes a pungent aroma. Add leaves and flowers to Potpourri.
• Add to Bathwater.
Hyssop leaves and flowers may be beneficial in the following cases:
• Antispasmodic action.
• Nervine, Anxiety states, Hysteria.
• Topical: Eczema, bruises.
• Antiviral action against Herpes simplex virus.
• Coughs, Bronchitis, Colds (promotes perspiration), Flu, Sore throat,
• Expectorant, Chronic catarrh.
• Low blood pressure.
• Wind and Colic.
Preparation and dosage:
• 1-2 teaspoons of dried herb per cup, add boiling water and infuse for 10-15 minutes.
• Take 1-4 ml in some water, three times per day.
• Do not take when pregnant.