Easy to grow! HYSSOP, organic seeds
Hyssopus officinalis
A drought-tolerant, hardy perennial herb. Used in herbal medicine as a treatment for coughs and sore throats. Aromatic dark green leaves, bushy plants with attractive lavender blue flowers. Loved by bees and butterflies. Blooms from early summer.Hyssop is used for digestive and intestinal problems. In foods, hyssop oil and extract are used as a flavoring.
Hyssop is a perennial herb native to Southern Europe and the Middle East, belonging to the mint family (Lamiaceae). Known for its aromatic leaves and vibrant blue, pink, or white flowers, hyssop has been used for centuries in herbal medicine, cooking, and ornamental gardening. Its strong, slightly bitter flavor is reminiscent of mint and sage.
Hyssop attracts pollinators like bees and butterflies, making it a beneficial addition to any garden. It has traditionally been used to soothe coughs, improve digestion, and in ritual cleansing.
Sow indoors or 7 weeks before the last frost date or outdoors after all danger of frost has passed. Sown thinly and barely cover the seeds. Transplant when large enough to handle.
Light: full sun to part shade.
Self seeds if flowering stems are left to maturity.
How to Grow Hyssop
Climate & Location:
Hyssop prefers a sunny location and thrives in temperate climates. It is drought-tolerant and suitable for rock gardens, herb borders, and containers.
Soil:
The plant grows best in well-drained, light soil with a neutral to slightly alkaline pH. Avoid heavy or waterlogged soils. Adding sand or gravel can improve drainage.
Propagation:
Hyssop can be grown from seeds, cuttings, or division.
From seed: Sow seeds indoors in early spring, 6–8 weeks before the last frost. Transplant outdoors when the risk of frost has passed. Seeds may also be sown directly outdoors after the last frost.
Cuttings/division: Take softwood cuttings in spring or divide mature plants in autumn or early spring.
Planting:
Space plants about 30–40 cm (12–16 inches) apart. Hyssop can grow 30–60 cm tall (12–24 inches) and forms small bushes.
Watering:
Water young plants regularly until established. Mature plants are drought-resistant and only need occasional watering during dry periods.
Maintenance:
Prune back in early spring to encourage bushy growth.
Lightly trim after flowering to maintain shape.
Divide plants every 3–4 years to rejuvenate growth.
Harvesting:
Harvest leaves and flowers during full bloom in summer. Cut stems in the morning after dew has dried. Use fresh or dry them in a cool, well-ventilated place.
Packet 5400 seeds
