Hyssop

Hyssop
A lovely, bushy, semi-evergreen herb with long shining leaves and lots of small blue flowers from early summer to early winter which the bees love! Use the fresh leaves sparingly in salads and cooking to add a peppery tang. Hyssop is used in making the liqueur Chartreuse and also Eau-de-Cologne, whilst the aromatic leaves with their minty fragrance can be dried easily and used in pot-pourri and the flowers pressed. Height: 12-24 inches. Type/hardiness: Herb
Sowing:
Sow from late winter to early summer 1/16 inch deep in good free draining seed compost. Make sure it is moist but not wet and seal in a polythene bag until after germination which usually takes 14-21 days at 60-85F.
Growing:
Transplant when large enough to handle into 3 inch pots. Later plant out 12 inches apart in ordinary well drained soil in full sun.
Aftercare:
A little winter protection of a layer of peat or leaf mould is helpful in cold areas. Pick the young leaves all year round, although they are best just before flowering, for drying always use young leaves.