The Family Kitchen Gardener (1856)/Hyssop
HYSSOP.
Hyssòpus officinàlis.—Hysope, Fr.—Isop, Ger.
A native of the south of Europe, and must have been known among the ancients. This plant, being perennial, is easily propagated, by sowing the seeds in a border of light mould, in the Spring season, or by slips, and cutting and parting the roots. The whole plant has a strong aromatic scent, and the leaves and flowers are of a warm, pungent taste; they are sometimes reduced to powder and used with cold salad herbs. Hyssop has the general virtues ascribed to aromatics, and is recommended in asthmas, coughs, and other disorders of the lungs. The young leafy shoots and flower-spikes are usually employed, being cut as they are wanted. The flower stems may be cut during the Summer, and tied up in bunches for use.