Growing of Hyssop....................
The cultivation of hyssop
Site: hyssop likes a sunny spot with light, well drained, alkaline soils.
Reproduction: "hyssop" is very easy to grow. You can choose from seeds or division of older plants can be started. As soon as frost danger is past, the seeds 12 may be "planted apart. Germination is very fast.
Growing: Transplant or thin to 2 feet apart or one foot apart for hedge. Once established they need little care other than circumcision. Hyssop is doing well in a windowbox or other container, and an attractive border or edge.
Harvesting: Picking As with many herbs, flowers and harvest the young flowering top and start flowering. Collect leaves at any time. The plant should be cut off at 8 inches in the fall. Hang dry grapes upside down in a warm, dark room. Once dried, chop leaves and store in an airtight container.
Culinary uses: The flowers can be tossed in salads are used. Hyssop is bitter, a little mint flavor brightens salads, pork, chicken soup, marinades, soups, fruit and sage stuffing. Both the leaves and flowers are edible, but they should not be used together, because the taste overwhelmed the leaves, the flowers.
Site: hyssop likes a sunny spot with light, well drained, alkaline soils.
Reproduction: "hyssop" is very easy to grow. You can choose from seeds or division of older plants can be started. As soon as frost danger is past, the seeds 12 may be "planted apart. Germination is very fast.
Growing: Transplant or thin to 2 feet apart or one foot apart for hedge. Once established they need little care other than circumcision. Hyssop is doing well in a windowbox or other container, and an attractive border or edge.
Harvesting: Picking As with many herbs, flowers and harvest the young flowering top and start flowering. Collect leaves at any time. The plant should be cut off at 8 inches in the fall. Hang dry grapes upside down in a warm, dark room. Once dried, chop leaves and store in an airtight container.
Culinary uses: The flowers can be tossed in salads are used. Hyssop is bitter, a little mint flavor brightens salads, pork, chicken soup, marinades, soups, fruit and sage stuffing. Both the leaves and flowers are edible, but they should not be used together, because the taste overwhelmed the leaves, the flowers.
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