This article is about the species of plant usually known as hyssop. For other species in the same genus, sometimes called hyssop, see
Hyssopus (plant). For the plant in the Hebrew Bible usually called hyssop, see
Ezov. For giant hyssop, see
Agastache.
Hyssop is a brightly coloured shrub or
subshrub that ranges from 30 to 60 cm (12 to 24 in) in height. The
stem is
woody at the base, from which grow a number of upright branches. Its
leaves are
lanceolate, dark green, and from 2 to 2.5 cm (3⁄4 to 1 in) long.[3]
During the summer, hyssop produces pink, blue (ssp. aristadus), or, more rarely, white
fragrant (ssp. f. albus)
flowers. These give rise to small oblong tetra-
achenes.
A plant called hyssop has been in use since
classical antiquity. Its name is a direct adaptation from the
Greek ὕσσωπος (hyssopos). The Hebrew word אזוב (ezov, esov, or esob) and the Greek word ὕσσωπος probably share a common (but unknown) origin.[4] The name hyssop appears as a translation of ezov in some translations of the Bible, notably in
Psalms 51:7: "Purge me with hyssop, and I shall be clean", but researchers have suggested that the Biblical accounts refer not to the plant currently known as hyssop but rather to one of a number of different herbs, including Origanum syriacum (Syrian oregano, commonly referred to as "bible hyssop").[5][6][7][8]1 Kings 4:33 mentions that 'ezov' was a small plant and some scholars believe it was a wall plant.[9] It was burned with the
red heifer (
Numbers 19:6) and used for purification of lepers (
Leviticus 14:4–6,
Leviticus 14:49–51;
Numbers 19:18), and at Passover it was used to sprinkle the blood of the sacrificial lamb on the doorposts (
Exodus 12:22).[10] A sponge attached to a hyssop branch was used to give Jesus on the cross a drink of vinegar.[11]
Suggestions abound for the modern day correlation of biblical hyssop ranging from a wall plant like moss or fern, to widely used culinary herbs like thyme, rosemary or marjoram. Another suggestion is the
caper plant which is known to grow in the rocky soils of the region and along walls.[9]
Hyssop was also used for
purgation (religious purification) in Egypt, where, according to
Chaeremon the Stoic, the priests used to eat it with bread in order to purify this type of food and make it suitable for their austere diet.[12]
Cultivation
Hyssop is resistant to
drought, and tolerant of chalky, sandy soils. It thrives in full sun and warm climates.
Under optimal weather conditions, herb hyssop is harvested twice yearly, once at the end of spring and once more at the beginning of autumn. The plants are preferably harvested when flowering in order to collect the flowering tips.
Once the stalks are cut, they are collected and
dried either stacked on
pallets to allow for
draining or hung to dry. The actual drying process takes place in a cool, dry, well-ventilated area, where the materials are mixed several times to ensure even drying. Drying herbs are kept from exposure to the sun to prevent discoloration and
oxidation. The drying process takes approximately six days in its entirety. Once dried, the leaves are removed and both components, leaves and flowers, are chopped finely. The final dried product weighs a third of the initial fresh weight and can be stored for up to 18 months.
Essential oil
The
essential oil includes the chemicals
thujone and
phenol, which give it antiseptic properties.[13] Its high concentrations of thujone and chemicals that stimulate the
central nervous system, including
pinocamphone and
cineole, can provoke
epileptic reactions.[14] The oil of hyssop can cause seizures and even low doses (2–3 drops) can cause convulsions in children.[15]
Uses
Culinary
The fresh herb is commonly used in
cooking.
Za'atar is a famous Middle Eastern herbal mixture, some versions of which include dried hyssop leaves.
Essence of hyssop can be obtained by steaming, and is used in cooking to a lesser extent.
Herb hyssop leaves are used as an aromatic condiment. The leaves have a lightly bitter taste due to its
tannins, and an intense
minty aroma. Due to its intensity, it is used moderately in cooking. The herb is also used to flavor
liqueur, and is part of the official formulation of
Chartreuse. It is also a key ingredient in many formulations of
absinthe, where it is the main source of the green colour.
Herbal medicine
In
herbal medicine hyssop is believed to have soothing, expectorant, and
cough suppressant properties.[16] Hyssop has been used for centuries in
traditional medicine in order to increase circulation and to treat multiple conditions such as coughing and sore throat.[17] Hyssop can stimulate the
gastrointestinal system.[18]
Gallery
Portrait of Christoph von Suchten holding a branch of hyssop in his hand considered in ancient times to be the symbol of faith, physical purity and moral regeneration, 1507,
National Museum in
Gdańsk[19]
Hyssopus officinalis
Hyssop (Hyssopus officinalis) essential oil
References
^Prof. Dr. Otto Wilhelm Thomé, Flora von Deutschland, Österreich und der Schweiz 1885, Gera, Germany
^Pérez Maté, P. (2002). Especies aromáticas y medicinales (in Spanish). Buenos Aires: INTA.
[1].
^Oxford English Dictionary, 2nd Edition, 1989, s.v. hyssop
^Based on the
Judeo-Arabic translation of the word in the works of Rabbi
Saadia Gaon (in his Tafsir, a translation of the Pentateuch, Exodus 12:22),
David ben Abraham al-Fasi (in his Hebrew–Arabic Dictionary of the Bible, known as `Kitāb Jāmiʿ al-Alfāẓ`, vol. 1, s.v. אזוב), Rabbi
Jonah ibn Janah (Sefer HaShorashim – Book of the Roots, s.v. אזב – aleph, zayn, bet),
Maimonides (in his Mishnah Commentary, Nega'im 14:6) and
Nathan ben Abraham I in Mishnah Uktzin 2:2. The problems with identification arise from Jewish oral tradition where it expressly prohibits Greek hyssop, and where the biblical plant is said to have been identical to the Arabic word, zaatar (Origanum syriacum), and which word is not to be associated with other ezobs that often bear an additional epithet, such as zaatar farsi = Persian-hyssop (
Thymbra capitata) and zaatar rumi = Roman-hyssop (
Satureja thymbra). See: The Mishnah (ed.
Herbert Danby), Oxford University Press: Oxford 1977, s.v. Negai'im 14:6 (
p. 696); Parah 11:7 [10:7] (
p. 711).
^Fleisher, A.; Fleisher, Z. (1988). "Identification of biblical hyssop and origin of the traditional use of oregano-group herbs in the Mediterranean region". Economic Botany. 42 (2): 232–241.
doi:
10.1007/bf02858924.
S2CID45220405.