Hyssop – Uses and Cultivation Hyssop is beneficial in every dish. Cooked and powdered, it is more effective than raw. When consumed, it supports liver function and partially cleanses the lungs. However, if a healthy person were to consume only hyssop — for example, in wine or water (as a tea) — it may cause more harm than benefit. Uses:As a spice in cases of cough, liver and lung ailments, blood purification, and for the sick as part of a diet supporting the prevention of depression and sadness. How to use:Cooked or powdered hyssop is more useful as a spice than in raw form. It can be added to poultry, soups, sauces, cheese, vegetable stews, and veal ragout. It gives dishes an aromatic sharpness. Cultivation:In spring, transplant young plants into loose soil rich in calcium, in a sunny and warm location. Cover with pine brushwood for the winter. Harvesting:Pick young shoots and leaves. Do not cut the young shoots in the first year. Storage:Dry quickly in a well-ventilated place and store in a jar. Fresh herb can be frozen. Based on "Healing Food" by Dr. Wighard Strehlow. These statements and information have not been evaluated or approved by the Food and Drug Administration (FDA). The products on this website are intended to support general well-being and healthy eating plans and are not intended to treat, diagnose, mitigate, prevent or cure any condition or disease.
