Herb 'Hyssop'

Hyssopus officinalis — Hyssop
Hyssop is a traditional herb long valued for its aromatic foliage and vivid spikes of deep blue to violet flowers. Unlike anise hyssop, its flavour is sharper, more resinous, and less sweet, often used sparingly in teas, syrups, and herbal remedies. Compact in form, it thrives in full sun and well-drained soil, tolerates drought, and reliably attracts pollinators. A classic choice for herb gardens, it lends structure and colour while offering a more robust, medicinal character compared to the softer, sweeter notes of anise hyssop.

DETAILS:

QTY: 100

SITE: Sun

TYPE: Perennial

DEPTH: 1/4"

GERMINATION: 5-21

MATURITY: 85-90 Days

HEIGHT: 16-24"

SPACING: 6-12"

HOW TO GROW:

Transplant (Recommended): Tamp seeds into the soil mix or just barely cover with soil. Hyssop will transplant easily at any age. When transplanting, place seedlings 6-12" apart in rows 24-36" apart. Direct seed: Sow shallowly, 1/4" deep, one seed per inch in spring. Thin to 6-12" apart.

Soil Preference: Hyssop thrives in well-drained soil. It is not particular about soil type and can tolerate a wide range, including sandy, loamy, and clay soils, as long as they don't retain too much water. It prefers a slightly acidic to neutral pH (6.0 to 7.0), but it is very adaptable. Avoid overly rich soil, as it can lead to leggy growth and reduced flowering.

Fertilizing: Hyssop is a low-maintenance plant and generally does not require heavy fertilizing. In most cases, a single application of a balanced, all-purpose granular fertilizer in the spring is sufficient. If your soil is particularly poor, you can amend it with compost or a slow-release fertilizer at the time of planting. Over-fertilizing, especially with high-nitrogen fertilizers, can promote lush foliage at the expense of flowers.

Pinching: Pinching is a great way to encourage a bushier, more compact plant with more flowering stems. When the plant is about 6-8 inches tall, use your fingers or a small pair of snips to pinch or cut back the top 1-2 inches of the main stem. This will encourage the plant to branch out. You can repeat this process on the new stems a few weeks later for an even fuller plant.

Harvest Instructions:

• Leaves: The leaves have a sweet, licorice-like flavor and can be harvested throughout the growing season. For the best flavor, harvest leaves in the morning after the dew has dried. Simply snip individual leaves or small stems as needed.

• Flowers: The beautiful purple flower spikes are edible and can be used as a garnish or in teas. Harvest flowers when they are fully open for the best color and flavor. You can snip the entire flower spike or pick individual florets.

• For Drying: To dry hyssop for tea or potpourri, harvest the flower spikes and upper foliage just as the flowers are beginning to open. Cut the stems about 6-8 inches long, tie them in small bundles, and hang them upside down in a cool, dark, well-ventilated area. Once completely dry, store the leaves and flowers in an airtight container.

Potential Tips:

• Pollinators: Hyssop is a fantastic plant for attracting pollinators, including bees, butterflies, and hummingbirds. Plant it in a location where you can enjoy the visitors!

• Self-Seeding: Hyssop can self-seed quite readily. If you don't want it to spread, deadhead the spent flower spikes before they go to seed. Alternatively, you can allow it to self-sow and then transplant the new seedlings the following spring.

• Companion Planting: Hyssop makes an excellent companion plant for vegetables and fruits, as it attracts beneficial insects that prey on garden pests.

• Winter Care: This perennial is hardy in zones 4-8. In the fall, you can leave the stems standing to provide winter interest and food for birds. Cut them back to the ground in early spring before new growth emerges.