HYSSOP - HYSSOPUS OFFICINALIS (2500 SEEDS) PERENNIAL HERB

Hyssop plants are a dark, vibrant green with a spiky, upright habit and narrow tongue-like leaves that have a peppery scent when stroked. Hyssopus officianalis var. caerulea, known as 'Blue' Hyssop sports vibrant, blue flowers (some varieties produce pink or white flowers) from July to October.
It famously attracts bees, hover-flies and butterflies, and is a must for any wildflower garden. The plants make excellent honey, some beekeepers rub the hive with it to encourage the bees to keep to their home.
The plants are easy to grow and succeed best in a warm aspect and in a light, rather dry soil. The plants benefit from pruning occasionally, but do not need much further attention.

Sowing: Sow indoors March to April or sow directly outdoors in May to June

Sowing Indoors:
Sow in separate 7cm (3in) pots containing well drained soil, just beneath the surface of the soil, cover with a light covering, 5mm (1/4in) or so, of compost. The seeds will germinate in 14 to 21 days.
Once the plants are growing healthily in their pots, transplant them outdoors after the last frosts.
Set the plants 30 to 45cm (12 to 18in) apart and keep well watered until established.

Sowing Direct:
Sow in drills, then thin the plants to 45cm (18in) spacing. Keep well watered till established.
Prior to planting work in plenty of organic matter, such as compost, or aged animal manure. It is also helpful to add a light application of organic fertiliser to the planting hole. Hyssop grows equally well in containers.

Cultivation:
Hyssop loves hot, strong sunlight and plenty of it, plant in a position with full sun and with well drained soil and place them 30 to 45cm (12 to 18in) apart.
Pruning to the first set of leaves after flowering will create a more compact plant and better flowering in the following year.
The plants grow to a height of around 50 to 60cm (24 to 28in) and about half as wide. They benefit from occasional clipping to keep them compact especially if used as a low hedge or border within the herb garden.

Harvesting:
Use the youngest leaves and stems as needed. Cut in the morning after the dew has dried for optimal flavour.
Do not wash the leaves or aromatic oils will be lost. Hyssop is best used fresh but can also be stored frozen in plastic bags or dried.
To dry, tie the cuttings in small bunches and hang upside down in a well-ventilated, dark room. Hyssop leaves should dry out in about six days, any longer and they will begin to discolour and lose their flavour. The dried leaves are stored in clean, dry, labelled airtight containers, and will keep for 12 to 18 months. When dried, remove the leaves from the stems and store whole. Crush or grind just before use.