Got Hyssop?
July 13, 2009 – 8:37 am
Hyssop (Hyssopus officinalis)
Walking out to get the paper this morning, I was captivated by the Hyssop plants in full bloom. I counted no less than 14 bees of three varieties on one plant. If you have any space in your yard for a full-sun bee magnet, plant Hyssop. A member of the mint family, Hyssop grows readily in Southern gardens, making a nice perennial border plant about 2-3 feet tall and just as wide. Around mid-May it begins to flowers and continues its light purple-blue blooms until first frost.
If that’s not enough to make you run to Hyams Garden Center, consider this; hyssop is a delicious herb, great for teas, sauces and flavored honeys and jams. You can toss the chopped flowers into salads for a little zip, tuck them under chicken skins before baking or sprinkle them on white fish for a change of pace. The flavor is similar to black licorice and makes a wonderful addition to butter cookies or pound cakes.
The leaves are dried for tea but it’s the flowers that pack the biggest punch. Below are some easy ways to cook with this plant. Enjoy!
Hyssop Honey
2 cups non-flavored honey
1 cup Hyssop flowers
Boil together for 3-5 minutes and let cool, Strain into sealed jars for two weeks.
Hyssop Sauce
3 tbs butter
½ cup chopped flowers
1 ½ tbs flour
2 cups whole milk or cream
Salt/Pepper to taste
Melt butter and saute flowers about 2 minutes. Add flour and blend well. Add milk, stirring gradually. Salt and pepper to taste.
Pour over poultry or white fish.
