Hyssopus officinalis is native to Southern Europe, the Middle East, and the region surrounding the Caspian Sea.
climate
The species as a whole is resistant to drought, and thrives in full sun and warm climates.
soil
Hyssop is tolerant of chalky, sandy soils.
growing
Sow seed in spring in a cold frame and only just cover the seed. The seed
germinates quickly. When seedlings are large enough to handle, they can be transplanted
into individual pots to be grown in a greenhouse for
their first winter. They can be planted into their permanent locations in late
spring or early summer, after the last expected frosts.
Hyssop plants can also propagate
via cuttings or division.
harvesting
Hyssop is harvested twice yearly, once at the end of spring and once more at
the beginning of the fall. Preferably the plants are harvested when
flowering. This allows one to collect the flowering tips. Once the stalks are cut,
hyssop are collected and dried by either stacking on pallets (to allow for
draining), or hung so as to dry in a cool, dry place. Once dried (approximately 6 days), the
leaves can be removed and chopped finely.
preserving
Store dried hyssop in an airtight container in a cool, dry place.
