Hyssop (Hyssopus officinalis) is a subshrub that is widespread in southern Europe. The herb has long been considered a medicinal plant because of its valuable ingredients. Although the species belongs to a different genus, it is reminiscent of the viper head native to Germany.
When and how should you harvest hyssop?
Hyssop can be harvested throughout the growing season, with nutrient content being highest just before flowering. Harvest tender leaves or shoots and pick flowers early in the morning after the dew has evaporated.
When to harvest hyssop
Tender leaves can be harvested throughout the season. Shortly before flowering, these have a particularly high proportion of nutrients, vitamins and aromatic flavors. The heat-loving herb blooms between June and September. Harvest flowers early in the morning after the dew has evaporated. The final harvest of leaves occurs when the plants have completely flowered.
Harvesting options:
- pick off isolated leaves
- cut off non-woody shoots
- Picking flowers
Processing
When fresh, hyssop has an intense taste, which is why you should only add the chopped leaves to dishes in small quantities. It can be preserved so that you can use the harvest in the kitchen at a later date.
Tip
Hyssop as a tea has a soothing effect on inflammation in the mouth.
drying
At room temperature and in dry air, the leaves lose water within a few days, so they can be processed into a fine spice. Spread the harvest loosely on a tray lined with baking paper. If you have harvested whole shoots, you can bundle them and hang them airily with a rope. The fewer plant parts are damaged, the more aromatic ingredients are retained.
Freezing
Storing in the freezer offers the advantage that the flavor of the plant is not lost. Allow the leaves to freeze, spread out flat on a surface. You can then put the harvest into a bag and portion the herb as needed. It is suitable for seasoning warm dishes and salads.
Insert
Hyssop can be preserved in vinegar and oil. Make sure that the shoots are completely floating at the base. Otherwise there is a risk that the plant parts will become moldy. Allow the container to steep in a room temperature location for two weeks so that the flavors dissolve into the liquid. It is suitable for marinating and cooking or makes a tasty sauce for salads.
