Hyssop is an exceptionally flavorful, herbaceous plant with dark blue flowers. It is used as an herb, as well as a spice.
Legends go that sometime during the 9th century, monks brought a few roots of a hyssop subshrub from the Orient. They planted it in their monastery gardens. Once the plant bloomed and the monastery chefs sensed its wonderful aroma, they immediately began adding it to their bean stews and potato soups.
Hyssop has a slightly bitter taste and a very pleasant aroma. Today, it is used as a spice for dishes and soups with meat, sauces and salads. Hyssop can be utilized fresh, as well as dried, for bean and potato soups, meat pâtés, cheeses, cottage cheese. It aids in digestion. Further, it has a soothing effect on the nerves and allows for falling asleep effortlessly.
The fresh leaves along with the buds are added to all kinds of pâtés, even mince. The herb is used to give beef a spicy taste. Dried hyssop is added as follows: 0.5 g to soups, 0.3 g to dishes and 0.2 g to sauces.
Anyone can grow hyssop if they desire to. Buy seeds from the plant and sow them. This way, not only will you have a healthy herb and delightful spice for your kitchen, you will also gain a great addition to any flower garden.
Hyssop tea is also incredibly delicious. It serves as a remedy for gastrointestinal problems, gas, indigestion.
A healing concoction from the plant can be made by pouring 1 cup of cold water over 2 teaspoons of dried hyssop. Boil it briefly, let it simmer for 10 min. and strain it. Drink it on an empty stomach.