Application
In medieval monastic medicine, hyssop is referred to as a hot and dry herb, the decoction of which is effective against worms, headaches, coughs and chest pains.
Hyssop has also been used against lung disease in horses, plague in cattle, and rash in sheep's mouths.
Hyssop is one of the ingredients in the very famous Chartreuse liqueur, which has been brewed by monks since the 1700th century.
Today, hyssop is used as a herbal remedy for a wide range of respiratory diseases, such as influenza, colds and bronchitis. The plant's bitter substance, marrubiin, has expectorant properties. Extracts of hyssop have been shown to counteract viruses, including the herpes simplex virus, which causes cold sores.
As a herb, hyssop is very useful with fish and chicken in particular. The taste is aromatic and dry, somewhere between rosemary and thyme. Hyssop is said to have a slimming effect, in any case it is good for eliminating the fat in roast pork, duck, goose, fatty fish, etc.
Compresses with fresh, crushed hyssop leaves are good for swollen areas around the eyes.
Ingredients
The plant contains several substances that give off a strong scent and are antibacterial and antifungal, including essential oils, the bitter substance marrubiin, tannic acid, resin and gum. The essential oil contains, among other things, thujone and phenols.
Hyssopus officinalis L.
Photo of page in Joachim Burser's herbarium.
