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Hyssop (Common / Hyssopus officinalis) is an aromatic Mediterranean perennial herb with a complex flavor — minty, slightly bitter, with a hint of camphor — that has been used in cooking, herbal medicine, and religious ceremony for millennia. Growing 18–24 inches tall as a woody perennial in zones 4–9, hyssop produces striking spikes of deep blue-violet flowers from midsummer to fall that are outstanding for pollinators, especially bees and butterflies. The leaves flavor liqueurs (Chartreuse famously includes hyssop), stuffings, and pâtés, and the flowers are edible as a garnish. Hyssop is a beautiful ornamental as well as a culinary plant — drought-tolerant, deer-resistant, and exceptionally long-lived with excellent cold hardiness.
Plant hyssop in full sun in well-drained, alkaline to neutral soil — it thrives in the lean, rocky, limestone soils of its Mediterranean homeland. Avoid wet, heavy soils which cause root rot. Space plants 18 inches apart. Water sparingly once established; hyssop is very drought-tolerant. Prune back by half in early spring to prevent woodiness and encourage dense, bushy new growth. Trim lightly after flowering to tidy the plant and sometimes trigger a second flush of blooms. Divide plants every 3–4 years in spring, or propagate easily from cuttings in summer. Harvest leaves before and during flowering for peak oil content. Hyssop attracts cabbage white butterflies (as a trap crop away from vegetables) and is highly attractive to bees. It's an excellent companion plant near brassicas and grapes.
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