Hyssop Herb: Medicinal Benefits, Culinary Uses, and Safety Notes

Hyssop (Hyssopus officinalis), a perennial mint-family herb native to the Mediterranean, grows 2-3 feet tall with slender stiff stems, narrow pointed leaves, and blue-purple tubular flowers blooming July through October. Its aromatic camphor-like scent comes from volatile oils in leaves, stems, and flowers.

Medicinal Uses

The volatile oil (70% pinocamphone, isopinocamphone, camphene, pinene, terpinene) is stimulative, carminative, and sudorific. Hyssop tea with honey acts as a strong expectorant for respiratory issues: colds, chronic coughs, hoarseness, fever, sore throats, nasal congestion. It loosens phlegm and clears blocked passages.

Tea preparation: Infuse 1 tablespoon dried leaves/flowers in boiling water, steep, strain, add honey. Enhance with spearmint or lemon balm.

Also treats wounds, cuts, skin irritations, burns, frostbite, and injuries from rusty implements (penicillin-producing mold on leaves). Benefits asthma, urinary tract inflammation, appetite stimulation, bloating, gas, and colic.

Culinary and Other Uses

• Romans and Greeks used as cooking herb; today seasons vegetables, soups, casseroles, sauces, pickles, preserves
• Leaves stuff meats/poultry; added to salads for refreshing flavor
• Cosmetic/perfumery industries use for fragrance in perfumes, soaps, cosmetics
• Dried flowers for arrangements and decoration

Safety Warning

Contains pinocamphone (slightly toxic). Avoid if you have high blood pressure, epilepsy, or are pregnant.