Hyssop is a low growing shrub with dark evergreen leaves and rich blue flowers.

It has been used for centuries and Gerard felt it was such a common herb that it was tedious to the reader to describe it! This is not the case in the 21st century, hence it is on my specialist list.

Hyssop leaves have a slightly bitter, liquorice, minty flavor and are very good with fatty meats. The flowers of hyssop are delicious in a tossed green salad.

Culinary Suggestions

  • Use a teaspoon of chopped leaves in a Yorkshire pudding mix.
  • Infuse the leaves in fruit syrup to add extra flavour to a fruit salad.
  • Basque style chicken made with a bouquet garni with a sprig of hyssop.
  • Add to the water when boiling all types of pulses for extra flavour.
  • Hyssop as a sauce works incredibly well with red wine and beef stock and vegetable mirepoix to give a rich deep sauce.

Suggested Pairings

beef, chicken, duck, game, goose, pork, pulses, tomato

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