Hyssop is a beautiful but under-used kitchen herb and garden plant. Blue/purple flower spikes adorn the plant in the garden, and just a sprig gives any dish a distinctive flavor.

Hyssop is a shrubby perennial whose stems die down in the winter and regrow in spring. The plant usually grows 1 to 2 feet tall, and tends to have a compact, bushy upright growth. Hyssop has narrow dark green leaves and contrasting purple-blue flowers.

The entire Hyssop plant has a strong aroma and tastes bitter. Use this pungently-flavored herb sparingly. Try combining Hyssop with other herbs to mellow the flavor. It's a particularly flavorful addition to beef or pork dishes.

Pulverized, the dried flowers can also be used in soups. Cut off the flowers just as they begin to open and dry them for later use. Try mixing Hyssop with Tarragon and Lovage to liven up stews or casseroles.

Hyssop was once used as a medicinal herb. Manuscripts have been found that suggest the use of Hyssop for chronic coughng, asthma, and gout. A gargle of Hyssop was said to cure tonsillitis, and eye infections were treated with a compress of Hyssop.

Propagate Hyssop in one of three ways; sow seeds, take cuttings, or divide older plants.

Sow seeds after all danger of frost is past. If growing directly in the garden, thin seedlings to about 14 to 16 inches apart. Young plants need water during dry periods, established plants tolerate a good deal of drought. Plants need very little fertilizing. Hyssop grows best in a sandy, slightly alkaline soil, in full sun.

The best time to take cuttings is in the early summer when the young shoots are still green and pliable. Place the 3 to 4 inch long end cuttings in pots of sandy soil, water thoroughly and set them in a shady place. As soon as the plants have started to grow, move them to a sunny location, either to continue to grow in pots or replanted directly in your herb garden.

Carrot & Hyssop Salad

4 servings

½ lb carrots, shredded (about 2 ½ cups)
½ cup pitted, chopped black olives
1 ½ Tbsp extra-virgin olive oil
2 Tbsp minced fresh hyssop leaves and/or flowers
1 Tbsp Balsamic Vinegar
1 Tbsp white wine or rice vinegar
¼ tsp ground black pepper

Combine all ingredients in a bowl and toss. Cover and refrigerate at least two hours to allow flavors to blend. Garnish with fresh hyssop flowers, if available.