Hyssop in French is pronounced Hysope. Hyssops's botanical name is Hyssopus Officinalls and is part of the Lamiaceae family which includes mint. Other names for the herb include hiope, issop and lissop.

This evergreen herb is grown for its aromatic leaves and flowers. It has a light bitter taste and an aroma similar to mint and is used in flavouring food and drinks and also as a herbal remedy or medicinal plant.

Found native in Southern Europe, the Middle East and the region surrounding the Caspian Sea but it is also now found in North America.

The herb is very resistant to drought and tolerates chalky, sandy soils. It loves to be in full sun and worm climates so because of this it is seeing a resurgence in planting and availability.

In a thriving environment, the herb can be harvested twice a year, once at the end of spring and then again at the beginning of Autumn. Harvesting is done when flowering occurs in order to collect the flowers as well.

Once the stalks are harvested they are dried in a cool, dry, well-ventilated space away from the sun to prevent discoloration or oxidation. Once dried the leaves are removed and then the leaves and flowers are finely chopped. These dried herbs can be stored for up to 18 months.

Hyssop has been used since antiquity and its name comes from the Ancient Greek language. The Hebrew word and Greek word for Hyssop are thought to share a common origin.

Many references to Hyssop in such works as the bible etc are actually not referring to the Hyssop the herb but instead other herbs like Syrian Oregano and also the Caper plant.

In ancient Egyptian times, Hyssop was used for religious purification priest used to eat it along with some bread to purify the bread for their strict diet.

Hippocrates, Dioscorides, and Galen all praised the use of hyssop for treatments and its therapeutic properties. The Romains would use Hyssop in herbal wines and would hang the dried Hyssop plant in their homes to ward off the evil eye and keep negativity out of the home and their lives.

In the Middle Ages, the herb was used in fumigation to sanitize in times of epidemics like the plague, leprosy, and cholera. Medieval monks would also use hyssop in cooking stews and thought eating this stew would ward off lice of all things.

Hyssop grows rather small compared to other herbs and doesn’t get bigger than half a meter or 1.5 feet. It has long stems with leaves on them and little flowers that are usually violet-blue but also pink, red, or white depending on the variety. The flowers bloom in summer.

In France, hyssop was considered a plant of joy and cheerfulness, and it was often used in celebrations and festivals. Hyssop flowers were also used to perfume baths and bedrooms.

There is a long history in many cuisines not just French for the use of hyssop in cooking. In the Middle Ages, people would treat it as a herb that would be used in stews often.

One of the most well-known uses of Hyssop is probably in the Middle Eastern herbal mixture Za’atar which often includes dried hyssop leaves.

Nowadays you can find it being used to flavour many dishes and here in France, it is used most notably as one of the herbs in the Liqueur Absinthe as well as Chartreuse. In fact, the use of hyssops in these drinks gives them their green color. It’s also found in Pastis, Lemon Balm Water, and beer.

Much sought after by lovers of Hyssop and also Honey is honey made from the Hyssop pollen which isn’t cheap but has a wonderful unique taste.

The leaves of the Hyssop plant contain an oil that is often used as an essential oil but also an oil used by perfumers in France and around the world for use in Fragrances.

Farmers often use hyssop as a repellent especially organic farmers to ward off harmful insects that don’t like the smell of hyssop and will often avoid crops near where the herb is planted.

Hyssop can also be used as a medicinal plant and is said to have antiseptic properties and is often found in cough relievers. But it shouldn’t be used by pregnant women or are epileptic and high uses of hyssop can be dangerous.

Another use of Hyssop is in vegetable dyes. It has been used as a dyeing plant for centuries. The leaves and flowers are used to dye fabrics blue, green, and pale yellow depending on how they are prepared. Hyssop dyes are often used as they are very resilient and resistance to fading.