Seeds Hyssop Hoarfrost

A perennial small shrub, cold-resistant and photophilous, grows early in spring, and finishes vegetation in late autumn. Hyssop leaves have a tart, spicy taste, contain essential oils and bactericidal substances. In folk medicine, decoctions of the leaves are used for chronic bronchitis, asthma, and gastrointestinal diseases. Fresh and dried leaves and young shoots are eaten as a spicy seasoning for salads, soups, sauces, meat and vegetable second courses. Mayonnaise is flavored with finely chopped hyssop greens, it is also added to cottage cheese. Hyssop – a good honey plant, it is recommended to grow it in an apiary. During the flowering period, hyssop plants have an elegant appearance, and they can be grown as ornamentals.

Cultivation features: Little demanding on soil and moisture. Regular loosening and weeding are recommended, with a long-term culture - and fertilizing with fertilizers: in spring - after wintering and in summer - after cutting greenery. Hyssop is removed at the beginning of flowering, under favorable conditions, the cut is repeated.