Hyssop (also known by its scientific name Hyssopus officinalis) is an herbaceous plant that has narrow leaves with purple-colored inflorescences. The hyssop herb is carefully dried and cut after harvesting, which releases its intense aroma. Hyssop has a particularly long history that goes back to ancient times. Hyssop was originally native to the Mediterranean region, but is now cultivated worldwide. Hyssop grows best in well-drained soil in a particularly sunny location. The leaves of the hyssop herb are harvested and then gently dried and cut.
Application of Hyssop
The dried and cut hyssop herb has an impressive range of diverse uses in the kitchen. Hyssop can be used in the kitchen as a spice for veal or bean dishes. Soups, sauces, or salads can also be refined with this herb. In addition, hyssop can also be brewed to make hyssop tea. To do this, add one to two teaspoons of hyssop herb to a cup of boiling water and leave to steep for about 5 minutes. In addition, a syrup can be made from hyssop herb, which can be used as a flavor enhancer in drinks or desserts. Overall, hyssop is an aromatic culinary herb from southern/eastern Europe with a slightly camphorous note that is still relatively unknown in this country, but is becoming increasingly interesting. Its versatile taste and its many uses make hyssop a valuable ingredient in the kitchen.
Tip: If the cut is too coarse for further use, simply grind it lightly again beforehand.
Storage:
Hyssop herb should be stored dry and ideally airtight in order to retain its intense aroma for a particularly long time.
