Hyssop

Hyssop is a name of Greek origin. The Hyssopos of Dioscorides was named from azob (a holy herb), because it was used for cleaning sacred places. It is alluded to in the Scriptures: 'Purge me with Hyssop, and I shall be clean.'

It is an evergreen, bushy herb, growing 1 to 2 feet high, with square stem, linear leaves and flowers in whorls, six- to fifteen-flowered. Is a native of Southern Europe not indigenous to Britain, though stated to be naturalized on the ruins of Beaulieu Abbey in the New Forest.
Hyssop is cultivated for the use of its flower-tops, which are steeped in water to make an infusion, which is sometimes employed as an expectorant. There are three varieties, known respectively by their blue, red and white flowers, which are in bloom from June to October, and are sometimes employed as edging plants. Grown with catmint, it makes a lovely border, backed with Lavender and Rosemary. As a kitchen herb, it is mostly used for broths and decoctions, occasionally for salad. For medicinal use the flower-tops should be cut in August.

• A warm infusion is taken by the mouthful for colds, fevers, coughs, sore throats, and chest colds (used as a cough syrup).
• A tea (infusion) made from the green tops is used for rheumatism and lung complaints.
• Crushed leaves are applied directly for bruises.
• A cold infusion as a compress is used for tired eyes.
• An infusion of the stems is used for black eye. For eye bruises crush a handful of fresh leaves in a cloth and dip quickly into boiling water; apply as hot as possible and repeat till swelling goes down.
• An infusion made with 2 oz. hyssop to 1 pt. water is used as a gargle.