Native to southern Europe, Hyssop herb is often used to flavor salads, soups, liqueurs and stews. Plants grow 18 to 24 inches tall and are attractive to bees, butterflies, hummingbirds and other pollinators. Learn How to Grow Hyssop here.
Each packet contains approximately 250 seeds.
Planting and Harvesting Tips:
Plants grow equally well in containers, rock gardens and window boxes. They prefer planting sites in full sun to partial shade and dry, well-drained soil. Sow indoors just beneath the surface of the soil several weeks before the last frost date. Transplant outside after the soil has warmed and space 12-24 inches apart. In late summer, new plants can be created by root division.
Harvest young leaves and stems as needed. For best flavor, pick in the early morning when aromatic oils are at their flavorful peak. Best used fresh, but can also be stored frozen in plastic bags, or dried. To dry, tie cuttings in small bundles and hang upside down. Store dried leaves whole and crush or grind just before use.
Note: Popular in the 7th century as a purifying tea and medicine, this versatile plant was said to cure all kinds of ailments from difficulty breathing to head lice.