Organic Hyssop. Hyssopus officinalis.
Not really an edible herb, although flowers and leaves can be used sparingly in salads, it’s more of a bushy perennial shrub. It’s great for bees and the beautiful long blue flowering spikes with the dark green foliage are amazing in your garden. Grows to 60cms.
How to grow:
Sow seeds in pots on heat from March. Prick out when large enough to handle and transplant outside into well prepared weed free soil from May.
It’s drought resistant, can tolerate calcareous conditions and loves full sun. Said to be disliked by cabbage white butterflies.
Favourite ways to eat them:
Not to be ingested during pregnancy.
Used traditionally as a medicinal herb for coughs and as an antiseptic wash.
Avg contents: 300 seeds.