Hyssopus officinalis

True Hyssop is a time-honoured perennial herb with deep roots in both culinary and medicinal traditions. Native to Southern Europe and the Mediterranean, this bushy evergreen has found a welcome home in South African gardens, where it flourishes in sunny, well-drained spots. Its slender dark green leaves and striking violet-blue flower spikes make it as decorative as it is useful.

With a mild, slightly bitter mint-like flavour, the leaves and blossoms of Hyssop can be added to salads, fish dishes, stews, and herbal teas. Traditionally used to soothe coughs, clear the chest, and calm digestive complaints, hyssop also lends its unique aroma to liqueurs like Chartreuse and absinthe. The flowers are highly attractive to bees, contributing to aromatic honey, and the entire plant makes an excellent companion in pollinator-friendly gardens.

Sow hyssop seeds lightly, about 3 mm deep, into seedling trays or directly into garden beds. Germination usually takes 14 to 21 days at soil temperatures between 15 and 22 °C. Once seedlings are established, space them around 30 cm apart in full sun. Hyssop prefers lean, alkaline soil and thrives with minimal water once settled.

Mature plants form compact bushes around 60 to 70 cm tall. They can be harvested twice a year when in bloom. Light pruning after flowering helps to maintain shape and encourage new growth. Leaves and flowers can be used fresh or dried and stored for up to 18 months.

Standard packet contains approx. 200 seeds
Petite packet contains approx. 70 seeds