The small bunch of Hyssop I have in my garden has just started flowering, with blue, decorative spikes…….Hyssop thrives in the Summer and (like me) barely tolerates the Winter……….
History; Cultivated widely in Britain, Hyssop does grow wild in Southern Europe. Historically Hyssop was used as a ‘strewing’ herb in the 17th Century and would be tossed into straw beds and hung in windows. The flowering heads have also been used for perfumery, in the manufacture of Chartreuse and other liqueurs. There most famous use is as a tea or in a bath, as Hyssop is an expectorant and will give relief for bronchitis, catarrh and other similar chesty conditions. An infusion of Hyssop has also been used to treat painful bruises and contusions and in the external treatment of muscular rheumatism.
Magic and Folklore; Hyssop is a Herb of Protection. It should be gathered and dried and hung in small bunches in windows and doors to keep out negative energies and intruders. This may be why it was so popular as a ‘strewing’ herb. Hyssop is a good oil for cleansing auras and for healing in general. It is said that Hyssop was used by the Hebrew people of Egypt to make brushes that they then used to mark the entry points to their houses with blood to protect their children until Moses came to take them away. Paul Beyerl recommends gathering Hyssop when the New Moon is in Cancer and drying it through to the Full Moon – he does warn this may take longer! Hyssop is also an excellent choice for consecrating sacred tools and is associated with amethyst and lapis luzuli.
You can make this with the fresh green tops, or with dried flowers. Pick the green tops in the spring and early summer (now will be fine) and dry to store later.
- 1 x teaspoon fresh green hyssop or dried flowers
- 250ml/1 cup/1/2 pint of boiling water
- Sweeten with honey