A plant (Hyssopus officinalis). The leaves have an aromatic smell, and a warm, pungent taste.
A herb used for flavouring.
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, soups and stews. It is also used to flavor certain liqueurs such as Chartreuse.
a blue-flowered plant of the mint family whose leaves cut the grease in fatty meats and fish. According to one medieval treatise, "when eaten it improves weak sight, relieves asthma, and expels worms, but causes miscarriage."
One of the herbs mentioned in the Bible, this slightly bitter, somewhat minty plant is frequently used in Middle Eastern cookery. The dried leaves go well with stews, salads, and fruit pies and are particularly appropriate for use with oily fish. The dried flowers of the plant are valued for use in soups. Hyssop grows well in pots and thrives in partial shade. The seeds should be sown in April or May or the plant may be propogated by root division in spring or autumn. One should take care in growing hyssop however, as bees are especially attracted to the flowers.
a European mint with aromatic and pungent leaves used in perfumery and as a seasoning in cookery; often cultivated as a remedy for bruises; yields hyssop oil
bitter leaves used sparingly in salads; dried flowers used in soups and tisanes
(Hyssopus officinalis). Chest problems, expectoration of phlegm, wounds. Leaf tea gargled for sore throats. As the Scriptures say, "Purge me with Hyssop, and I shall be clean."
