Subscribe to Pegplant’s Post, a free monthly e-newsletter about gardening in the DC metro area. Each issue lists local gardening events, recently published books, tips, articles, and a giveaway. Just enter your e-mail in the subscribe box below.
Enter e-mail to subscribe
Follow me on TwitterMy Tweets
- Visiting Willow Oak and Riversdale; Asking Master Gardeners and Extension Agents Gardening Questions; and Celebrating National Pollinator Week June 22, 2020Join Peggy and Teri as they discuss what is happening in their gardens and their visits to Willow Oak Flower and Herb Farm, Riversdale, and Homestead Gardens. For those who have gardening questions, Peggy and Teri give advice on who to contact in Northern Virginia, Maryland and Washington DC. Together they discuss upcoming events, places […]Peggy
- Picking Snap Peas, Deadheading Flowers, and Making a Summer Bucket List of Gardens to Visit June 9, 2020Join Peggy and Teri as they discuss flowers, herbs, and vegetables in their gardens, explain the term deadheading, and develop a summer bucket list of local gardens to visit. Listeners can send their gardening questions to firstname.lastname@example.org. This episode is sponsored by John Magee, owner of Magee Design, a landscape design firm specializing in the […]Peggy
- Visiting Willow Oak and Riversdale; Asking Master Gardeners and Extension Agents Gardening Questions; and Celebrating National Pollinator Week June 22, 2020
Tag Archives: Fourth of July
Today’s “You Can Grow That” falls on July 4. “You Can Grow That” is a collaborative effort by gardeners across the nation to encourage others to grow something by posting about a plant on the fourth day of the month. Because today is Independence Day, I chose to write about hyssop, a popular colonial herb. Hyssop, Hyssopus officinalis, was introduced to the Americas by John Winthrop, Jr., in 1631. It is documented that he brought hyssop seeds, along with other herb seeds, from England to the Massachusetts Bay Colony. It is also documented that Quaker farmer and America’s first botanist, John Bartram, grew hyssop in Philadelphia. George Washington grew this herb at Mount Vernon and Thomas Jefferson’s records mention hyssop at Monticello. Bernard McMahon, a Philadelphia nurseryman, included hyssop in his list of kitchen herbs in his book, The American Gardener’s Calendar, published in 1806.
Traditionally, hyssop has been grown for medicinal and culinary qualities. Hyssop tea helps with chest congestion. As an antiseptic, hyssop has been used to heal wounds. The leaves have a menthol taste and can be used to flavor green or fruit salads, make tea, or used in preparing meat or game dishes. Flowers are used as a garnish or in salads. The leaves and flowers can be used fresh or dry (they dry well). Hyssop also is used in perfumes, liqueurs, and wines and as a strewing herb.
Today, hyssop is popular as a landscape edible and beneficial plant for pollinators. Hardy to zone 3, it is a perennial in my Virginia garden which is partly why it was so popular with the colonists. It comes back year after year and seems to be deer and pest resistant. I certainly have had no problems with mine. Hyssop has dark green, lanceolate leaves that are opposite to each other on the stem and each pair is at right angles to the one above, giving a whorled appearance. The plant is bushy if left to grow to its height of 2 to 3 feet but can be clipped to be a border plant. Mine rewards me with purple flowers from June through August but there are white flowered and pink flowered types as well. The flowers are small but many on a stem, which can be cut for flower arrangements.
Hyssop can be grown in full sun or morning sun to afternoon shade, in well-drained soil, with little or no fertilizer. It is easy to grow from seeds, cuttings, or division and usually the large nurseries will carry it in the herb section in the spring to early summer.