Herb Hyssop (Hyssopus officinalis) is true hyssop, not anise hyssop. This aromatic perennial herb has slender stems and narrow leaves, bringing texture and fragrance to the herb garden. Its bold, slightly bitter flavor is best used sparingly in savory cooking. Grow your own leafy sprigs for seasoning vegetables, soups and other dishes. Each packet contains 2,000 non-GMO, heirloom seeds.

Germination Rate: 71%. Test Date: 7/26. AWSC.

Culinary Uses

• Savory seasoning: Finely chop a small amount of harvested young leaves into soups, stews or roasted vegetables. Start with less than you would use of a mild herb.
• Flavor pairings: Combine hyssop with lemon, garlic and olive oil for a robust accent to potatoes or other vegetables.
• Dried leaves: Dry clean sprigs in a well-ventilated place away from direct sunlight. Store fully dried leaves in an airtight container and use sparingly.

Medicinal Uses

Hyssop has a history of traditional herbal use. That history does not establish effectiveness or safety for treating a medical condition. This product is sold as planting seed, not as medicine. Do not ingest hyssop essential oil.

Growing Directions

• Starting seeds: Sow shallowly in a fine seed-starting mix, covering lightly. Keep evenly moist, not waterlogged, and provide bright light after seedlings emerge.
• Transplanting: Gradually acclimate indoor-grown seedlings to outdoor conditions before planting after frost danger has passed.
• Site: Choose full sun and well-drained soil. Avoid persistently wet ground; containers must have drainage holes.
• Spacing: Allow approximately 12 to 18 inches between plants for branching growth and airflow.
• Care: Water while plants establish, then adjust watering to rainfall and soil conditions. Avoid excessive fertilizer and trim lightly to encourage compact growth.
• Harvest: Snip young leafy sprigs as needed, leaving sufficient foliage for continued growth. Harvest only correctly identified plants grown without unsuitable chemical treatments.
• Local climate: Consult local extension guidance for sowing dates and winter care in your area.

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• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Great Customer Service: David answers all customer service questions, usually within a few minutes.

Order Herb Hyssop Seeds Today

Add true hyssop to your herb garden and enjoy aromatic harvests for savory cooking.

Important Disclaimer

• Plant identity: This product is Hyssopus officinalis. Anise hyssop (Agastache) is a different plant. Positively identify harvested herbs before eating them.
• Growing results: Plant size, flowering and harvest timing vary with climate, soil and care.
• Seed storage: Keep planting seeds cool, dry and dark. Packet contents are for planting, not direct consumption.
• Herbal safety: Use only small culinary quantities. Avoid medicinal use without qualified healthcare guidance; hyssop is not suitable for medicinal use during pregnancy or for people with seizure disorders. Never ingest its essential oil.
• Planting zones: Match planting dates and winter protection to your local climate.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Lemon-Garlic Roasted Potatoes with Hyssop

Use leaves harvested from correctly identified Hyssopus officinalis, not the planting seeds in this packet. A little hyssop goes a long way. Serves 4. Prep: 15 minutes. Cooking: 35 to 45 minutes.

Ingredients

• 1 1/2 pounds potatoes, washed and cut into evenly sized wedges
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon finely chopped fresh hyssop leaves
• 1 teaspoon finely grated lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment suitable for that temperature, or lightly oil the pan.
2. Toss potato wedges with olive oil, salt and pepper. Spread in a single layer with space between the pieces.
3. Roast for 25 minutes, then turn the wedges. Toss carefully with garlic and finely chopped hyssop and roast for another 10 to 20 minutes, until tender inside and golden at the edges.
4. Transfer to a serving dish and toss with lemon zest and juice. Taste and adjust salt and pepper before serving.

Tips and storage: Keep the hyssop quantity modest so it does not overpower the potatoes. Refrigerate leftovers in a covered container within 2 hours and use within 3 to 4 days. Reheat thoroughly before serving.