Dictionary:

hyssop

  (hĭs'əp)

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1. A woody Eurasian plant (Hyssopus officinalis) having spikes of small blue flowers and aromatic leaves used in perfumery and as a condiment.
2. Any of several similar or related plants.
3. An unidentified plant mentioned in the Bible as the source of twigs used for sprinkling in certain Hebraic purificatory rites.

[Middle English ysope, from Old English [ymacr]sōpe, from Latin h[ymacr]sōpum, hyssōpus, from Greek hussōpos, probably of Semitic origin; akin to Aramaic ’ezobā.]

Pungent aromatic herb, Hyssopus officinialis, used in salads, soups, and in making liqueurs.

[HIHS-up] Any of various herbs belonging to the mint family with aromatic, dark green leaves that have a slightly bitter, minty flavor. Hyssop adds intrigue to salads, fruit dishes (it particularly complements cranberries), soups and stews. It's also used to flavor certain liqueurs, such as chartreuse.

Description

Hyssop (Hyssopus officinalis) is a member of the Lamiaceae or mint family. This aromatic evergreen, classified by botanists as a sub-shrub, should not be confused with several distinct species of plants also called hyssop, including giant hyssop, hedge hyssop, prairie hyssop, or wild hyssop. Hyssop is native to southern Europe and Asia. The London surgeon and apothecary John Gerard, author of the Herball or Generall Historie of Plantes, brought hyssop to England in 1597. The attractive herb soon became a component in many ornamental knot gardens. The sun-loving hyssop has naturalized throughout North America, and grows wild in chalky soil and on dry and rocky slopes in the Mediterranean.

Hyssop has a short and fibrous rhizome. The stalk emerges from a woody base and divides into numerous erect, square, and branching stems that may reach a height of 2 ft (61 cm). The small leaves are opposite, without stems, and lance-shaped, with fine hairs and smooth margins. They have a somewhat bitter taste. Flowers have a tubular, two-lipped corolla, and four stamens. They bloom in successive whorls in the leaf axils at the top of the stems, only growing along one side. The blooms may be in shades of rose, purple, mauve, blue, and sometimes white, depending on the variety. Hyssop comes into flower from June through October, and the blossoms are well loved by bees. The perennial hyssop is a sweet and warming aromatic with a camphor-like scent. This garden favorite is especially useful in companion planting. Hyssop attracts the white butterfly, a pest to cabbage and broccoli, thus sparing the food crops from the infestation. The herb also has been used to increase the yield of grapevines and the flavor of the fruit when it is planted nearby.

The Hebrew people called this herb azob, meaning "holy herb." Hyssop was used in ancient times as a cleansing herb for temples and other sacred places. It was also used to repel insects. The Romans used hyssop to bring protection from the plague and prepared an herbal wine containing hyssop. In ancient Greece, the physicians Galen and Hippocrates valued hyssop for inflammations of the throat and chest, pleurisy, and other bronchial complaints. In the early seventeenth and eighteenth centuries, hyssop tea and tincture were used to treat jaundice and dropsy.

General Use

The flowers and leaves of hyssop are considered medicinally valuable by some herbalists; however, the German Commission E has not approved hyssop for any medicinal purposes. The herb has some antimicrobial and antiviral properties. It is especially useful in helping the immune system to combat respiratory infections and colds. Hyssop taken in a warm infusion acts as an expectorant and will help to expel phlegm and break up congestion in the lungs. It is frequently recommended for the treatment of congested sinuses and catarrh. It is also a beneficial herb for treatment of the cold sore virus, Herpes simplex. An infusion has also been used to relieve the distress of asthma. Hyssop is a diaphoretic which means that it acts to promote perspiration. It will help to reduce fever and eliminate toxins through the skin. Hyssop also acts as a carminative and digestive aid, relieving flatulence and relaxing the digestive system. This versatile herb is also a nervine, which means that it calms anxiety. It is useful in children's digestive and respiratory herbal formulas, as well.

Used externally as a skin wash, a decoction of the flowering tops can help the healing of burns and relieve skin inflammations. The fresh crushed leaves promote healing of bruises, and relieve the discomfort of insect bites and stings. When applied as a hair rinse, hyssop may help eliminate head lice. Hyssop preparations have also been used to relieve muscular pain and rheumatism when taken as a tea or a bath additive. The hot vapors of a steaming decoction of hyssop may bring relief of earache and inflammation.

A research study published in 2002 confirmed the results of studies done in the early 1990s, which found that hyssop leaf extract demonstrates strong anti-HIV activity. The specific compounds responsible for this antiviral action, however, were not identified in these studies. Moreover, none of these studies tested the efficacy of hyssop in human subjects. The volatile oil of hyssop contains camphene, pinenes, terpinene, the glycoside hyssopin, flavonoids (including diosmin and hesperidin), tannins, acids, resin, gum, and the bitter substance known as marrubiin. Marrubiin is also found in white horehound (Marrubium vulgare).

More recently, researchers have discovered that essential oil of hyssop is an effective muscle relaxant. The component that has been identified as most likely responsible for this effect is isopinocamphone.

Preparations

One should harvest hyssop when the herb reaches a height of about 1.5 ft (46 cm). Frequent cuttings from the tops of mature plants will keep the foliage tender for use in salads, soups, or teas. Used sparingly in culinary preparations, hyssop's tender shoots are a digestive aid, especially with greasy meats. When harvesting the herb for medicinal uses, one should use the flowering tops. Gather the herb on a sunny August day after the dew has dried. Hang the branches to dry in a warm, airy room out of direct sunlight. Remove leaves and flowers from the stems and store in clearly labeled, tightly sealed, dark-glass containers.

Infusion: Place 3 tbsp dried, or twice as much fresh, hyssop leaf and blossom in a warm glass container. Bring 2.5 cups of fresh, nonchlorinated water to the boiling point, and add it to the herbs. Cover and infuse the tea for 10–15 minutes. Strain and drink warm. The prepared tea will store for about two days if kept in a sealed container in the refrigerator. Hyssop tea may be enjoyed by the cupful up to three times a day. Hyssop may be combined with white horehound for additional expectorant action to relieve coughs. For sore throats, a warm infusion of hyssop combined with sage (Salvia officinalis) is a home remedy recommended by some herbalists.

Tincture: Combine four ounces of finely-cut fresh or powdered dry herb with one pint of brandy, gin, or vodka, in a glass container. The alcohol should be sufficient to cover the plant parts. Place the mixture away from light for about two weeks, shaking several times each day. Strain and store in a tightly-capped, dark glass bottle. A standard dose is 1–2 ml of the tincture three times a day.

Essential oil: The commercially available essential oil of hyssop is obtained by steam distillation of the flowering tops. The oil is highly aromatic and is used in perfumes, aromatherapy, and to flavor liqueurs, especially Chartreuse and Benedictine. The oil has a warm and pungent aroma with a slight camphor-like smell. It may be used in dilute form as an external nonirritating application on bruises, cuts, eczema, and dermatitis, as a chest rub for bronchitis and the congestion of colds, and as an additive to bath water to relieve nervous exhaustion and melancholy.

Precautions

Only moderate amounts of hyssop essential oil should be used. Do not use the herb continuously in any form for long periods of time. Pregnant women, children, and persons with epilepsy should avoid any use of this potent essential oil. High doses (10–30 drops for adults) may cause convulsions due to the ketone known as pinocamphone. Pregnant or lactating women should not use any form of hyssop.

Side Effects

Hyssop can cause nausea, upset stomach, and diarrhea in susceptible persons. Symptoms of overdose include dizziness, tightness in the chest, and disturbances of the central nervous system.

Interactions

No interactions between hyssop and standard pharmaceuticals have been reported as of early 2003.

Resources

Books

Lawless, Julia. The Complete Illustrated Guide to Aromatherapy. Rockport, MA: Element Books Inc., 1997.

McIntyre, Anne. The Medicinal Garden. New York: Henry Holt and Company, Inc., 1997.

PDR for Herbal Medicines. Montvale, NJ: Medical Economics Company, 1998.

Prevention's 200 Herbal Remedies. Emmaus, PA: Rodale Press, Inc., 1997.

Tyler, Varro E. The Honest Herbal. New York: Pharmaceutical Products Press, 1993.

Periodicals

Bedoya, L. M., S. S. Palomino, M. J. Abad, et al. "Screening of Selected Plant Extracts for In Vitro Inhibitory Activity on Human Immunodeficiency Virus." Phytotherapy Research 16 (September 2002): 550-554.

Lu, M., L. Battinelli, C. Daniele, et al. "Muscle Relaxing Activity of Hyssopus officinalis Essential Oil on Isolated Intestinal Preparations." Planta Medica 68 (March 2002): 213-216.

Organizations

American Herbalists Guild. 1931 Gaddis Road, Canton, GA 30115. (770) 751-6021. .

Herb Research Foundation. 1007 Pearl Street, Boulder, CO 80302. (303) 449-2265.

Other

Hoffmann, David L. "Hyssop." Herbal Materia Medica. http://www.healthy.net/asp/templates/book.asp?PageType=Book…ID=603.

[Article by: Clare Hanrahan; Rebecca J. Frey, PhD]

(click to enlarge)
Hyssop (Hyssopus officinalis) (credit: Walter Dawn)

Small perennial garden herb (Hyssopus officinalis) of the mint family, native to the area from southern Europe east to Central Asia and naturalized in North America. Its flowers and evergreen leaves have long been used as a flavouring for foods and beverages and as a folk medicine for nose, throat, and lung afflictions. The plant has a sweet scent and a warm, bitter taste. It is used to flavour both sweet and savory foods, and such liqueurs as absinthe. Hyssop honey is considered especially fine.

For more information on hyssop, visit Britannica.com.

The scent of hyssop is described as fresh, earthy, fruity, woody, and slightly sweet. It is often used in the aromatherapy treatment of bruises, coughing, and sore throat.

Safety Precautions: Moderately toxic and neurotoxic. Avoid in those with epilepsy, hypertension, fever. Avoid during pregnancy. Avoid administering to children.

Hyssopus can also refer to a genus of Hymenopteran insects of the family Eulophidae.

For the biblical plant usually translated as hyssop, see Ezob.

Hyssop
Herb Hyssop Hyssopus officinalis
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Lamiales Family: Lamiaceae Genus: Hyssopus L.
Species
See text

Hyssop (Hyssopus) is a genus of about 10-12 species of herbaceous or semi-woody plants in the family Lamiaceae, native from the Mediterranean east to central Asia. They are aromatic, with erect branched stems up to 60 cm long covered with fine hairs at the tips. The leaves are narrow oblong, 2-5 cm long. The small blue flowers are borne on the upper part of the branches during summer. By far the best-known species is the Herb Hyssop (H. officinalis), widely cultivated outside its native area in the Mediterranean.

Species

Hyssopus ambiguus (Trautv.) Iljin Hyssopus cretaceus Dubjan. Hyssopus cuspidatus Boriss. Hyssopus ferganensis Boriss. Hyssopus latilabiatus C.Y.Wu & H.W.Li Hyssopus lophanthoides Buch.-Ham. ex D.Don

Hyssopus macranthus Boriss. Hyssopus ocymifolius Lam. Hyssopus officinalis L. Hyssopus seravschanicus (Dub.) Pazij Hyssopus tianschanicus Boriss.

Cultivation and uses

19th century illustration of H. officinalis

The name 'hyssop' can be traced back almost unchanged through the Greek hyssopos. In the New Testament, a sponge soaked in sour wine or vinegar was stuck on a branch of hyssop and offered to Jesus of Nazareth on the cross just before he died^[1] (which may indicate that the cross was not as high as sometimes portrayed). Both Matthew and Mark mention the occasion but refer to the plant using the general term "kalamos", which is translated as "reed" or "stick". Its purgative properties are mentioned in book of psalms. ^[2]

Traditionally, hyssop has been used as a strewing herb, and many of its historical healing properties that had been previously dismissed as superstition are once again being acknowledged.

The seeds are sown in spring and the seedlings planted out 40-50 cm apart. Hyssop can also be propagated from heel cuttings or root division in spring or autumn. Hyssop should be grown in full sun on well drained soil, and will benefit from occasional clipping. It is short-lived, and the plants will need to be replaced every few years. Ideal for use as a low hedge or border within the herb garden.

Hyssop is used as a food plant by the larvae of some Lepidoptera species including Cabbage Moth.

Hyssop leaves have a slightly bitter minty flavour and can be added to soups, salads or meats, although should be used sparingly as the flavour is very strong. Hyssop also has medicinal properties which are listed as including expectorant, carminative, relaxes peripheral blood vessels, promotes sweating, anti-inflammatory, anti-catarrhal, antispasmodic. Its active constituents are volatile oil, flavonoids, tannins and bitter substance (marrubin). A strong tea made from the leaves and flowering tops is used in lung, nose and throat congestion and catarrhal complaints, and externally it can be applied to bruises, to reduce the swelling and discolouration. An old English country remedy for cuts and wounds suffered while working in the fields was to apply a poultice of bruised hyssop leaves and sugar in order to reduce the risk of tetanus infection. An essential oil made from hyssop is belived to increase alertness and is a gently relaxing nerve tonic suitable for treating nervous exhaustion, overwork, anxiety and depression. The Herb Society's "Complete Medicinal Herbal" cautions however that "the essential oil contains the ketone pino-camphone which in high doses can cause convulsions. Do not take more than the recommended dose."

Hyssop also has uses in the garden, it is said to be a good companion plant to cabbage, partly because it will lure away the Cabbage White butterfly, and according to Dorothy Hall (The Book Of Herbs, Pan 1972) has also "been found to improve the yield from grapevines if planted along the rows, particularly if the terrain is rocky or sandy, and the soil is not as easy to work as it might be". However hyssop is said to be antagonistic to radishes, and they should not be grown nearby. Hyssop also attracts bees, hoverflies and butterflies, thus has a place in the wild garden as well as being useful in controlling pests and encouraging pollination without the use of unnatural methods. Hyssop is also used as an ingredient in eau de Cologne, and in the liqueur Chartreuse.

Hyssop leaves can be preserved by drying. They should be harvested on a dry day at the peak of their maturity and the concentration of active ingredients is highest. They should be dried quickly, away from bright sunlight in order to preserve their aromatic ingredients and prevent oxidation of other chemicals. Good air circulation is required, such as an airing cupboard with the door left open, or a sunny room, aiming for a temperature of 20-32°C. Hyssop leaves should dry out in about six days, any longer and they will begin to discolour and lose their flavour. The dried leaves are stored in clean, dry, labelled airtight containers, and will keep for 12-18 months.

See also

• Genus Agastache, commonly known as Giant Hyssop
• Za'atar

References

1. ^ John 19:29
2. ^ Psalms 51:7

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Dansk (Danish)
n. - isop (krydderplante)

Nederlands (Dutch)
hysop

Français (French)
n. - hysope

Deutsch (German)
n. - (Bot.) Ysop

Ελληνική (Greek)
n. - (φυτολ.) ύσσωπος

Italiano (Italian)
issopo

Português (Portuguese)
n. - hissopo (m) (Bot.), água (f) benta (Rel.), hissope (m) (Rel.)

Русский (Russian)
иссоп

Español (Spanish)
n. - hisopo

Svenska (Swedish)
n. - isop (bot.)

中文（简体） (Chinese (Simplified))
牛膝草

中文（繁體） (Chinese (Traditional))
n. - 牛膝草

한국어 (Korean)
n. - 우슬초

日本語 (Japanese)
n. - ヤナギハッカ

العربيه (Arabic)
‏(الاسم) الزوفا أو أشنان داود نبات‏

עברית (Hebrew)
n. - ‮אזוב‬

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