Hyssop

Hyssop
Hyssopus officinalis L.
Lamiaceae Family (Labiatae)

Description of Hyssop

Hyssop is a perennial subshrub or herbaceous plant, growing 20–80 cm tall, with a woody taproot and branched base. The stems are erect, four-angled, branched, covered with short hairs or nearly glabrous, green or tinged with purple. Leaves are opposite, short-petioled or almost sessile, lanceolate or linear-lanceolate, 1–5 cm long and 1–10 mm wide, entire-margined with inrolled edges, stiff, dark green, and slightly pubescent on the underside. Upper leaves are smaller, sometimes with a reddish hue. Flowers are small, fragrant, bilabiate, arranged in groups of 3–7 in axillary pseudowhorls, forming interrupted spike-like inflorescences 5–15 cm long. The calyx is five-toothed, green or purple; the corolla is blue, lilac, blue-violet, rarely pink or white, 8–12 mm long; with 4 protruding stamens. Flowering occurs from June to September. The fruit is a four-parted nutlet, dark brown, oblong-ovoid, 2–2.5 mm long, with about 900–1000 seeds per gram. Fruits mature from August to October, and seeds shed easily. Propagation is by seeds, division of clumps, or stem cuttings. The plant has a strong spicy aroma reminiscent of sage and camphor. Popular varieties include ‘Blue Hyssop’ (blue flowers), ‘Pink Hyssop’ (pink), and ‘White Hyssop’ (white).

 

Distribution and Ecology of Hyssop

Hyssop originates from the Mediterranean region (Southern Europe, North Africa) and Western, Central, and Asia Minor. In the wild, it is found in the steppe and forest-steppe zones of European Russia (Volgograd and Saratov regions), Crimea, the Caucasus (Krasnodar Krai, Dagestan), Altai, Southern and Central Europe (Italy, France, Spain), Turkey, Iran, India, and the Baltic states. It grows on dry hillsides and prefers light, rocky, calcareous soils (pH 7.0–8.0) that are moderately moist and well-drained. It requires 6–8 hours of sunlight, tolerates drought and brief frosts down to -20 °C. The optimal growth temperature is 18–25 °C. It is cultivated as a medicinal, ornamental, and bee-attracting plant in gardens and plantations. Propagation occurs via seeds (sown in spring, germinating in 10–14 days), clump division (spring or autumn), or cuttings (summer). Herb yield is 1–2 kg/m² (fresh) or 0.2–0.4 kg/m² (dry). Maintenance includes weeding, soil loosening, and nitrogen fertilization (20–30 g/m²). It is resistant to pests but susceptible to fungal diseases like rust and powdery mildew in high humidity. Ecologically, hyssop stabilizes slopes to prevent erosion and attracts bees (honey yield 200–300 kg/ha, producing premium-quality honey). It can become invasive through seed dispersal in warm regions.

 

Raw Materials from Hyssop

The primary raw material is the flowering tops (herba Hyssopi, 15–20 cm long), young leaves, roots, and essential oil. The tops (stems with leaves and inflorescences) are harvested at the onset of flowering (June–July) and dried in the shade, under cover, or in dryers at 30–35 °C, spread in a 2–3 cm layer or bundled to preserve the essential oil. Dry yield: 18–22%. Leaves are collected before flowering (May–June) and dried at 25–30 °C, with a yield of 15–20%. Roots are dug in autumn (September–October) and dried at 35–40 °C, yielding 10–15%. Essential oil is obtained by steam distillation from fresh herb (yield 0.5–2%, up to 2.5% in dark-flowered varieties). Quality standards: moisture content <12%, essential oil clear with pinocamphone content ≥30%. The herb has a sweet, ginger-sage aroma with notes of camphor and turpentine; the taste is bitter-spicy and astringent. Store the herb and leaves in paper or cloth bags at humidity <12% (shelf life 1–2 years), roots in wooden boxes (2 years), and oil in dark glass at 10–15 °C (3 years). Inspect regularly for mold and insects (e.g., aphids).

 

Chemical Composition of Hyssop

The herb contains essential oil (0.5–2%, up to 2.5% in dark-flowered forms; terpenes including l-pinocamphone 30–40%, l-pinocampheol, pinocamphyl acetate, alpha- and beta-pinene, camphene, cineole, limonene; sesquiterpenes), the diterpene marrubiin (0.1–0.3%), rosmarinic acid (1–2%), flavonoids (hyssopin, diosmin, hesperidin), beta-sitosterol, triterpenes (ursolic and oleanolic acids), phytoncides, tannins (<8%), resins, gum, bitters, pigments (anthocyanins), sugars (1–2%), and ascorbic acid (100–170 mg/100 g in fresh leaves). Caloric value: 200–250 kcal/100 g (dried herb), 30–40 kcal/100 g (fresh).

 

Uses and Benefits of Hyssop

Like medicinal sage, hyssop exhibits antiseptic (pinocamphone, phytoncides), antispasmodic (rosmarinic acid), anti-inflammatory, expectorant (essential oil), astringent (tannins), diuretic, and tonic (flavonoids) properties. It stimulates appetite and digestion while strengthening the stomach. It is used for chronic bronchitis, bronchial asthma, cough, sore throat, pharyngitis, laryngitis, hoarseness, gastritis, enterocolitis, flatulence, constipation, anemia, hypotension, neuroses, menopausal hot flashes, excessive sweating, urinary tract inflammation, rheumatism, jaundice, and urolithiasis. Externally, it aids in resolving subcutaneous hematomas, treating sprains, wounds, ulcers, stomatitis, and conjunctivitis. A decoction of the herb with grapes (1 tsp) is used for cough and chest pain. In homeopathy, infusions and tinctures are employed. The essential oil is used in aromatherapy to relieve stress and improve respiration.

 

Precautions for Using Hyssop

Hyssop is considered mildly toxic due to pinocamphone, which in high doses (>3 g of dry herb or >10 drops of essential oil per day) can cause dizziness, convulsions, and elevated blood pressure. Prolonged use (more than 4 weeks) is not recommended, as it may irritate the stomach and kidney linings. For external use, dilute essential oil (1:10 with a carrier oil) and perform a patch test, as it may cause skin redness. Administer to children under 6 years with caution (no more than 0.5 g of herb per day). Limit aromatherapy sessions to 15–20 minutes to prevent respiratory tract irritation.

 

Contraindications for Using Hyssop

Hyssop is contraindicated in pregnancy (risk of uterine stimulation), breastfeeding, epilepsy, hypertension (stages 2–3), acute gastritis, peptic ulcer disease, kidney failure, allergy to hyssop or the Lamiaceae family, and in children under 3 years. External application is prohibited for eczema, psoriasis, or open wounds.

 

Medicinal Recipes with Hyssop

1. Infusion for bronchitis. Pour 100 g of dry flowers with 1 L of boiling water, add 160 g of sugar, infuse for 1 hour, and strain. Drink 100 ml once daily for 5–7 days.
   
2. Infusion for gastritis and excessive sweating. Pour 2 tsp of dry herb with 250 ml of boiling water, infuse for 30 minutes, and strain. Drink 50–100 ml three times daily, 20 minutes before meals, for 2–3 weeks.
   
3. Decoction for cough. Boil 1 tsp of herb and 50 g of dried grapes in 300 ml of water for 10 minutes, then strain. Drink 1 tsp three times daily.
   
4. Tincture for neuroses. Pour 20 g of dry herb with 200 ml of 40% ethanol, infuse for 7 days, and strain. Take 1 tsp (5 ml) 2–3 times daily with water for 10 days.
   
5. Compress for hematomas. Pour 2 tbsp of herb with 200 ml of boiling water, infuse for 30 minutes, and strain. Soak a cloth and apply for 20 minutes once daily.
   
6. Rinse for stomatitis. Pour 1 tbsp of herb with 200 ml of boiling water, infuse for 30 minutes, and strain. Rinse the mouth or wash wounds 2–3 times daily.
   

 

Cosmetic Uses of Hyssop

Hyssop is utilized in cosmetology for its antiseptic (pinocamphone, phytoncides), anti-inflammatory (rosmarinic acid), and tonic (flavonoids) properties. It is suitable for oily and problematic skin and for strengthening hair.

1. Mask for oily skin. Mix 1 tbsp of ground dry herb with 1 tsp of honey and 1 tbsp of yogurt. Apply to the face for 10 minutes, then rinse. Use once a week.
   
2. Toner for pore tightening. Pour 1 tbsp of herb with 200 ml of boiling water, infuse for 20 minutes, strain, and add 1 tsp of lemon juice. Wipe the face twice daily.
   
3. Hair rinse. Pour 2 tbsp of herb with 500 ml of boiling water, infuse for 30 minutes, and strain. Rinse hair after shampooing 1–2 times a week.
   
4. Mask for acne. Mix 1 tbsp of dry herb with 1 tbsp of blue clay and 10 ml of water. Apply to the face for 15 minutes, then rinse. Use once a week.
   

 

Culinary Uses of Hyssop

Fresh and dried leaves, shoots, and roots are used as a spice, imparting a tart, sage-like flavor with camphor notes. It is added to legume dishes (peas, beans), soups (bean or potato), salads (cucumbers, tomatoes), meats (veal, pork, game), fish, pickled vegetables (cucumbers, tomatoes, olives), stews, and liver dumplings. When mixed with cheese or cottage cheese, it adds a piquant taste and aroma. The essential oil and dried herb flavor liqueurs (e.g., “Chartreuse”), wines, and sherbets.

1. Salad with hyssop. Combine 50 g of fresh leaves, 100 g of cucumbers, 100 g of tomatoes, 1 tbsp of olive oil, and 1 tsp of lemon juice. Mix and serve as an appetizer.
   
2. Sauce for meat. Mix 1 tbsp of ground dry herb, 2 tbsp of sour cream, 1 tsp of mustard, and 1 tbsp of olive oil. Serve with pork or veal.
   
3. Herbal tea. Pour 1 tsp of dry herb with 200 ml of boiling water, infuse for 10 minutes, and add 1 tsp of honey. Drink 1–2 times daily.
   
4. Seasoning for soup. Add 1 tsp of dry hyssop to 1 L of bean or potato soup 5 minutes before completion.
   
5. Sherbet with hyssop. Pour 1 tbsp of dry herb with 500 ml of boiling water, infuse for 20 minutes, strain, add 100 g of sugar and 1 tbsp of lemon juice. Chill and serve as a beverage.
   

 

Other Properties of Hyssop

Hyssop is an ornamental plant suitable for gardens and borders. It is an excellent honey plant (yielding 200–300 kg of premium honey per hectare). The essential oil is used in perfumery and cosmetics and as a natural insecticide. The herb repels garden pests such as aphids and caterpillars.