Description
Organic Hyssop. Hyssopus officinalis.
Not really an edible herb, although flowers and leaves can be used sparingly in salads, it’s more of a bushy perennial shrub. It’s great for bees and the beautiful long blue flowering spikes with the dark green foliage are amazing in your garden. Grows to 60cms.
How to grow:
Sow seeds in pots on heat from March. Prick out when large enough to handle and transplant outside into well prepared weed free soil from May.
Problem solving:
It’s drought resistant, can tolerate calcareous conditions and loves full sun. Said to be disliked by cabbage white butterflies.
Favourite ways to eat them:
Not to be ingested during pregnancy.
Cultural history:
Used traditionally as a medicinal herb for coughs and as an antiseptic wash.
Avg contents: 300 seeds.
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