Hyssop is an old-world perennial herb with narrow aromatic leaves, upright flower spikes, and a long place in kitchen, medicinal, and cottage gardens. Native to parts of southern Europe and western Asia, it has been valued for its fragrance, blue-purple flowers, and usefulness in herb borders.
In the garden, hyssop is tidy, upright, and full of life when in bloom. Bees and butterflies visit the flowers readily, while the leaves can be used sparingly in teas, savory dishes, and traditional preparations. Once established, hyssop is a dependable perennial for sunny herb beds, pollinator plantings, borders, and dry garden edges.
Growing Guide
Timing
Start hyssop indoors about 6–8 weeks before the expected last spring frost, or direct sow outdoors after the soil has warmed. Indoor starting usually gives small seedlings a better start, especially where spring weather is unpredictable.
Transplant after the danger of hard frost has passed and plants are well rooted. Established hyssop is perennial where winter conditions suit it, though young plants benefit from a full season to settle in before severe cold.
Sowing & Starting
Sow seeds shallowly, about ⅛–¼ inch deep, in moist seed-starting mix. Keep evenly moist until germination, which may take one to three weeks.
Provide strong light and good airflow once seedlings emerge. Harden plants gradually before transplanting outdoors. Space plants about 12–18 inches apart, depending on the variety and intended use.
Hyssop can also be grown in containers, especially where drainage is excellent and plants receive plenty of sun.
Returns details
Show customers how much time they have for testing your products
