Hyssop Seeds
Hyssop (Hyssopus officinalis)
Description:
Hyssop is a woody evergreen perennial herbaceous shrub belonging to the Lamiaceae family. It is native to the Mediterranean region, known for its aromatic leaves and vibrant flowers. Hyssop has been used for centuries for its medicinal and culinary properties. As a small, bushy herb, this type of hyssop typically grows to a height of 1 to 2 feet (30 to 60cm), featuring narrow, lance-shaped leaves that are dark green and arranged in opposite pairs along the stems. The leaves are highly fragrant, with a scent reminiscent of mint and a slightly bitter taste. Hyssop produces dense spikes of tubular flowers in shades of blue, purple, or pink, attracting bees and butterflies.
Growing Conditions:
Climate: cool-temperate; prefers mild, frost-free to hot & dry summers and cool & humid winters.
Position: full sun with at least 6 to 8 hours of direct sunlight per day; adequate sunlight promotes healthy growth, enhances the aromatic properties of the leaves, and encourages abundant flowering.
Soil: well-draining, loamy soil; can tolerate a range of soil types, but it thrives in soil with a slightly alkaline to neutral pH (around 6.0 to 7.5).
Water: low water requirement; drought-tolerant once established.
Spacing: space the plants approximately 23 to 35 inches (60 to 90cm) apart to allow them room to spread; you could space them a little close to form a tighter dwarf hedge.
Propagation: sow the seeds indoors 6 to 8 weeks before the last frost date or directly into the garden bed in early spring. Lightly scarify the seed using two blocks and fine sandpaper, then barely cover the seeds with soil and tamp securely (light-dependent germination usually within 14 - 21 days), keeping them warm and moist; alternatively, divide mature plants in spring or autumn by carefully separating the root clumps and replanting them.
Harvest:
Leaves: harvest the leaves when they are young and vibrant, typically before the plant starts to flower. The leaves have the highest concentration of essential oils at this stage.
Flowers: harvest flowers when they are fully open and at their peak freshness.
~150 seeds per pack
Hyssop (Hyssopus officinalis)
Description:
Hyssop is a woody evergreen perennial herbaceous shrub belonging to the Lamiaceae family. It is native to the Mediterranean region, known for its aromatic leaves and vibrant flowers. Hyssop has been used for centuries for its medicinal and culinary properties. As a small, bushy herb, this type of hyssop typically grows to a height of 1 to 2 feet (30 to 60cm), featuring narrow, lance-shaped leaves that are dark green and arranged in opposite pairs along the stems. The leaves are highly fragrant, with a scent reminiscent of mint and a slightly bitter taste. Hyssop produces dense spikes of tubular flowers in shades of blue, purple, or pink, attracting bees and butterflies.
Growing Conditions:
Climate: cool-temperate; prefers mild, frost-free to hot & dry summers and cool & humid winters.
Position: full sun with at least 6 to 8 hours of direct sunlight per day; adequate sunlight promotes healthy growth, enhances the aromatic properties of the leaves, and encourages abundant flowering.
Soil: well-draining, loamy soil; can tolerate a range of soil types, but it thrives in soil with a slightly alkaline to neutral pH (around 6.0 to 7.5).
Water: low water requirement; drought-tolerant once established.
Spacing: space the plants approximately 23 to 35 inches (60 to 90cm) apart to allow them room to spread; you could space them a little close to form a tighter dwarf hedge.
Propagation: sow the seeds indoors 6 to 8 weeks before the last frost date or directly into the garden bed in early spring. Lightly scarify the seed using two blocks and fine sandpaper, then barely cover the seeds with soil and tamp securely (light-dependent germination usually within 14 - 21 days), keeping them warm and moist; alternatively, divide mature plants in spring or autumn by carefully separating the root clumps and replanting them.
Harvest:
Leaves: harvest the leaves when they are young and vibrant, typically before the plant starts to flower. The leaves have the highest concentration of essential oils at this stage.
Flowers: harvest flowers when they are fully open and at their peak freshness.
~150 seeds per pack
Hyssop (Hyssopus officinalis)
Description:
Hyssop is a woody evergreen perennial herbaceous shrub belonging to the Lamiaceae family. It is native to the Mediterranean region, known for its aromatic leaves and vibrant flowers. Hyssop has been used for centuries for its medicinal and culinary properties. As a small, bushy herb, this type of hyssop typically grows to a height of 1 to 2 feet (30 to 60cm), featuring narrow, lance-shaped leaves that are dark green and arranged in opposite pairs along the stems. The leaves are highly fragrant, with a scent reminiscent of mint and a slightly bitter taste. Hyssop produces dense spikes of tubular flowers in shades of blue, purple, or pink, attracting bees and butterflies.
Growing Conditions:
Climate: cool-temperate; prefers mild, frost-free to hot & dry summers and cool & humid winters.
Position: full sun with at least 6 to 8 hours of direct sunlight per day; adequate sunlight promotes healthy growth, enhances the aromatic properties of the leaves, and encourages abundant flowering.
Soil: well-draining, loamy soil; can tolerate a range of soil types, but it thrives in soil with a slightly alkaline to neutral pH (around 6.0 to 7.5).
Water: low water requirement; drought-tolerant once established.
Spacing: space the plants approximately 23 to 35 inches (60 to 90cm) apart to allow them room to spread; you could space them a little close to form a tighter dwarf hedge.
Propagation: sow the seeds indoors 6 to 8 weeks before the last frost date or directly into the garden bed in early spring. Lightly scarify the seed using two blocks and fine sandpaper, then barely cover the seeds with soil and tamp securely (light-dependent germination usually within 14 - 21 days), keeping them warm and moist; alternatively, divide mature plants in spring or autumn by carefully separating the root clumps and replanting them.
Harvest:
Leaves: harvest the leaves when they are young and vibrant, typically before the plant starts to flower. The leaves have the highest concentration of essential oils at this stage.
Flowers: harvest flowers when they are fully open and at their peak freshness.
~150 seeds per pack