Hyssop
A piney, minty herb with a slight bitterness that has been growing in kitchen gardens and monastery plots for over a thousand years.
What It Is
Hyssop is a small shrubby herb native to southern Europe and the Mediterranean, related distantly to mint and oregano. Its dried leaves and flowers carry a sharp, resinous scent somewhere between pine, mint, and sage, with a faint bitter edge that keeps it from being too sweet.
It has a long history in European cooking, particularly in French and Middle Eastern traditions, where it shows up in herb blends, liqueurs, and roasted meat dishes. The flavor is strong enough that a little goes a long way.
What To Do
Use hyssop sparingly, about half the amount you would use of fresh herbs, since drying concentrates its intensity. It works well with lamb, pork, and game meats; crumble a small pinch into the seasoning before roasting. It also suits bean soups, lentils, and hearty stews where its slight bitterness balances rich, fatty flavors.
For tea, steep one teaspoon in hot water for five to seven minutes, then strain. Hyssop has been traditionally taken as a warm tea in folk and herbal traditions across Europe and the Middle East. Store in a cool, dry spot away from direct light.
