This page talks about how to grow hyssop.
Hyssop is a perennial from the mint family that is native to Europe and the Middle East. Hyssop was once used by priests in Egypt for purgation. They would eat it with bread to purify themselves. Today, it is used in cooking, by beekeepers for creating rich, aromatic honey, and as cut flowers. Hyssop’s fragrant flowers attract butterflies and other insects.
Hyssop grows about two feet tall, but can be trimmed to any height. It blooms in late June through August. The flowers can be blue, purple, white or pink. Hyssop is a beautiful addition to any part of your garden, including formal gardens, along walkways, window boxes and rock gardens. While non-invasive, it will self-seed.
Hyssop can be started outdoors or indoors. Either way, plant the seeds roughly eight weeks before the last frost. Plant only ¼ inch below the top of soil. If you plant the seeds too deep, they many not grow. Hyssop takes about 14 to 21 days to germinate.
starting indoors, you can use standard fluorescent lights, but you’ll have better
results with higher output lights like T5 grow lights. If you started your plants inside, you can move
them outside after the last frost, but use a hardening off procedure first.
Once outside, space your plants 6 to 12 inches apart. Plant in well-drained soil that has been mixed with compost. Ideal pH ranges is 6.5-7.0, but it can tolerate a pH range of 5.0-8.0.
One great thing about hyssop is that it’s drought-resistant. And it likes the heat. Hyssop will tolerate partial shade, but prefers full sun. Prune the leaves after its first flowering, will result in a compact and better flowering plant.
Hyssop takes 75 to 85 days from seed to full mature. Use organic fertilizer from time to time to keep your plants healthy. Once your plants have matured, you can also get more hyssop plants by dividing the roots and creating new plants. You’ll want to prune Hyssop heavily each spring to prevent it from becoming too spindly. Faithful pruning results in bushier plants.
If you’re going to be cooking with hyssop, fresh is always best, but you can also dry it for use year round. If you’re using fresh hyssop, the youngest leaves are best. If you wish to dry the hyssop, you can harvest about twice a year: once at the end of spring and once in beginning of fall. To best utilize your herb, harvest when the plant is flowering. In addition to having beautiful bouquets of hyssop, you’ll also have plenty of the herb for cooking.
After harvesting the stalks, store in a cool, dry place. You can either hang the stocks in bunches or lay them flat. Keep them out of the sunlight to prevent oxidation. Hyssop takes about six days to dry. Once dry, remove the stems and finely chop the leaves and flowers together. You can store your dried hyssop in an airtight container in the freezer for up to eighteen months.
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