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Hyssop common (hyssop officinalis, hyssop). Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Basic scientific information, legends, myths, symbolism
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Common hyssop (hyssop medicinal, hyssop), Hyssopus officinalis. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Hyssop (Hyssopus)

Family: Lamiaceae (Lamiaceae)

Origin: Eurasia and North Africa

Area: Hyssop vulgaris grows in the Mediterranean countries, as well as in Central Asia and the Caucasus. Cultivated throughout the world.

Chemical composition: Hyssop essential oil contains phenolic compounds, including carvacrol, thymol, pinene, camphene, linalol, cineol, etc.

Economic value: It is used in cooking, as a seasoning for meat and fish dishes, as well as in the production of liqueurs and tinctures. Hyssop has many beneficial properties, for example, it improves digestion, lowers blood cholesterol, improves skin condition, relieves stress, etc. Hyssop is also used in medicine as an antiseptic and anti-inflammatory agent.

Legends, myths, symbolism: In ancient times, hyssop was used in religious rites and ceremonies. In the Bible, hyssop is mentioned as a symbol of purity and purification, and it was used for ceremonial cleansing and consecration. In ancient Rome and Greece, hyssop was used to treat many ailments, including colds, coughs, and gastrointestinal disorders. The symbolic meaning of hyssop vulgaris is associated with its ability to purify and purify. The plant symbolizes purity, repentance, faith and spiritual purification. Hyssop may also be associated with wisdom and longevity, as it is known for its medicinal properties and has been used to prolong life. In general, common hyssop symbolizes purity, faith, wisdom, longevity and spiritual cleansing.

Common hyssop (hyssop medicinal, hyssop), Hyssopus officinalis. Description, illustrations of the plant

Hyssop. Legends, myths, history

Hyssop leaves have a strong aroma, a bitter-tart taste and have disinfectant properties, therefore, from ancient times, the stems of this plant, tied in a bundle, were used to cleanse temples.

The scientific name of this fragrant plant comes from the Hebrew word "esob" - "sacred, fragrant herb."

Hyssop is mentioned in Holy Scripture. In one of the psalms of the Old Testament, King David exclaimed: "Sprinkle me with hyssop, and I will be clean."

The biblical hero had in mind not only bodily, but to a greater extent spiritual purification.

Author: Martyanova L.M.

Hyssop, Hyssopus officinalis L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry

Semishrub up to 80 cm high. Stem erect, branched, shortly pubescent. The leaves are small, narrow, rough, almost sessile, opposite. The flowers are small, white, blue, pink or purple, collected in bunches in spike-shaped inflorescences at the top of the stem. The fruit is a trihedral dark brown nut. Blooms in July-August.

Hyssop is native to Asia Minor and the Mediterranean. The plant was first introduced into cultivation in the middle of the XNUMXth century.

Hyssop is winter-hardy, drought-resistant, photophilous, grows well on calcareous soils. It is grown from seeds or seedlings, but can be propagated by dividing the bush and green cuttings. Hyssop care consists in loosening, weeding, and systematic watering. It begins to bloom from the second year of life, and sometimes in the first growing season. They use grass and flowering tops as a spice, which are cut on the eve of flowering. The cut grass is dried under a canopy with good ventilation. However, even when carefully dried, hyssop loses its flavor, so it is best to use fresh leaves.

Hyssop herb contains an essential oil with a strong turpentine-camphor odor, and tannins. Of the vitamins, ascorbic acid is the most in hyssop. Glycosides, organic acids (ursolic and oleanolic), resins, gum, phytoncides, etc. have been found.

Hyssop is known as a medicinal plant. Due to its anti-inflammatory, tonic, analgesic, wound healing and antihelminthic properties, hyssop has long been used in folk medicine. Infusion of herbs has a good effect on inflammatory processes in the mouth, throat; it is also used to treat wounds, as lotions, compresses. Hyssop is used in the manufacture of dental elixirs.

The plant has a tart, spicy taste, pleasant aroma and is used in cooking. It enriches the taste of meat and vegetable dishes, stuffed eggs, salads, soups and marinades. As a spice, wild-growing types of hyssop are also used. Dried hyssop herb is used in the production of soft drinks.

Hyssop is considered a good honey plant; it gives a lot of fragrant nectar and pollen.

Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.

Common hyssop (hyssop officinalis), Hyssopus officinalis. Botanical description of the plant, areas of growth and ecology, economic importance, applications

Perennial, well-branched subshrub of the Lamiaceae family, up to 80 cm high.

Stems are tetrahedral, woody at the base. Leaves are almost sessile, 2-4 long and 0,40-1 cm wide, pubescent, opposite, entire.

Flowers with a two-lipped blue, purple, pink or white corolla, 5-7 pieces are collected in the axils of the leaves, form oblong spike-shaped inflorescences.

The fruit is dry, dark brown, 2-3 mm long, consists of 4 small one-seeded nuts. Taproot, woody, well branched.

The homeland of hyssop is the Mediterranean, distributed in Asia Minor and Central Asia, Europe, Central Asia, the Caucasus, Western Siberia. It grows wild in the steppes, on dry hills, rocky slopes. Hyssop is cultivated as a medicinal and ornamental plant in the south of Ukraine, in the Caucasus, in the countries of Central Asia.

The growth of hyssop begins after the snow melts, when a stable positive temperature is established. It usually blooms in the second year of life, depending on temperature conditions and precipitation - from mid-June to early August. Seeds usually ripen in the first half of September. The average duration of the growing season is 160-170 days.

Hyssop is winter-hardy, drought-resistant, photophilous. Favorable for him soil rich in lime with good aeration, but does not tolerate acidic and saline. Responsive to mineral nutrition. Hyssop is propagated by seeds, cuttings and dividing the bush.

An essential oil was found in the hyssop herb, which has a sweet, camphor-like smell. The largest amount is found at the beginning of flowering - up to 0,2-2%, especially in plants with blue flowers.

In addition, it accumulates ascorbic acid, tannins. Hyssop is a good honey plant. Hyssop honey is one of the best varieties.

Due to the sweet, camphor-like aroma and bitter taste, fresh and dry leaves and flowers of hyssop are used in European cuisine as a seasoning for meat and vegetable soups, sauces, stews, hot, cold appetizers, and salads. Hyssop improves the taste of dishes from beans, beans, peas.

It is used when pickling cucumbers and tomatoes, but because of the pungent odor it is added in small quantities.

Due to its ability to improve digestion and reduce sweating in the East, hyssop is used to prepare a light soft drink - sherbet, it is part of Chartreuse liqueur.

Hyssop is one of the oldest medicinal plants. In folk medicine, it is used as an expectorant for diseases of the upper respiratory tract, bronchial asthma, gastrointestinal diseases, angina pectoris.

Infusion and decoction of hyssop is used for washing the eyes and rinsing the mouth and throat, for compresses for bruises, as a wound healing agent.

Cultivation. Hyssop grows well after tilled and leguminous crops.

In autumn, the plot intended for sowing is carefully dug up to a depth of 20-25 cm, 2-3 kg of manure, 20 g of superphosphate and 10 g of potassium salt per 1 m2 are applied. In the spring, the plot is harrowed, and immediately before sowing, it is loosened to a depth of 6-8 cm.

Hyssop can be propagated by seeds, as well as dividing the bush and green cuttings. In the latter case, the culture develops much faster than when sown with seeds.

Divided bushes are planted in spring at a distance of 20 cm from each other and up to 60-70 cm between rows.

For better survival, they are planted somewhat deeper than the mother plant.

Propagated by the generally accepted method of green cuttings. However, the most effective way to propagate common hyssop is seedlings. Sowing seeds is carried out in early spring in greenhouses or greenhouses.

Hyssop seeds are very small, so for better distribution they are pre-mixed with sand. Close them up to a depth of 1-1,5 cm. Shoots appear in 10-12 days. With the formation of 5-6 leaves, the seedlings are transplanted to a permanent place. Distance between plants - 30-40 cm, between rows - 70 cm. Water immediately.

With direct sowing in the ground, after the appearance of 5-6 leaves in plants, it must be thinned out. The first full emergence of seedlings or 6-8 days after planting seedlings.

During the entire growing season, the aisles should be loosened and cleared of weeds. In the second year of plant life, the aisle is processed immediately after its growth.

During the spring loosening of biennial plants and in subsequent years, it is necessary to fertilize with ammonium nitrate at the rate of 10-12 g/m2. During the growing season, maintain soil moisture at an optimal level by systematic watering.

The green mass is harvested in the phase of full flowering, starting from the second year of plant life. The cut grass is dried under a canopy or in a dryer, laying it out in a thin layer. Store it in paper or canvas bags in a well-ventilated area.

Authors: Yurchenko L.A., Vasilkevich S.I.

Hyssop medicinal, Hyssopus officinalis L. Botanical description, distribution, chemical composition, features of use

Lamiaceae family - Lamiaceae.

Branched subshrub 20-80 cm high.

Root taproot, woody. Stems are numerous, tetrahedral, woody at the base, shortly pubescent or almost glabrous. The leaves are opposite, almost sessile, lanceolate, with margins slightly curled to the underside, the apical ones are smaller.

The inflorescences are oblong, spike-shaped, often lopsided, consisting of 3-7 false semi-whirls collected in the axils of the leaves. The calyx is light green, usually purple on one side. Corolla two-lipped, blue, purple, rarely pink or white.

Four stamens protrude noticeably from the corolla.

The fruit consists of four trihedral-ovoid dark brown nuts. Blooms in July - September. The fruits ripen in August.

Bred in gardens and orchards. Runs wild.

Grows on chalk outcrops.

Homeland - the Mediterranean. In the wild, the plant is found in Central, Eastern and Southern Europe, North Africa, Western Asia.

The flowering aerial part contains essential oil (0,6-2%), flavonoids (diosmin, issopin, hesperidin), tannins and bitter substances, resins, gum, triterpene acids (ursolic and oleanolic), etc.

Hyssop is rich in ascorbic acid (about 0,2%). There is evidence that blue flowered plants contain more essential oil than red and white flowered forms. Hyssop is a good volatile plant.

Hyssop essential oil is a greenish-yellow liquid with a strong turpentine-camphor odor, it contains pinene, pinecampheol, camphene, aldehydes, hydrocarbons and alcohols.

Young shoots with leaves and flowers, fresh and dried, have a ginger-sage aroma and a bitter, pleasant spicy taste. Used as a fragrant seasoning for flavoring the first, second courses and cold appetizers. The plant, when used as food, promotes digestion, stimulates appetite. Serves as a remedy for sweating, has a reinforcing effect in the medical treatment of colds.

In some countries, hyssop is used in the production of a tonic drink for the elderly. Hyssop occupies an important place in dietary nutrition. It is used in the preparation of tender fried veal, which gives a tart spicy taste.

Many people like to add hyssop to stuffed eggs and sausages. Suitable for cooking fried pork, fish dishes, stews, beef zrazy, bean and potato soups, marinades. Hyssop gives a good taste to quenelles made from bird's liver according to the usual recipes with the addition of two or three hyssop leaves. The dishes in which the quenelles are cooked should not be covered. Hyssop improves the taste of fresh cucumber and tomato salads.

Finely chopped fresh hyssop is mixed with cheese, which gives the product a piquant taste and pleasant aroma. Hyssop oil, as well as dry grass, is widely used in the flavoring of drinks and perfumes.

Hyssop is one of the oldest medicinal plants used by the famous ancient Greek physician Hippocrates. In medicine in many countries, the apical parts of the stems with leaves and flowers are used. Hyssop.

In terms of therapeutic effect, it is similar to medicinal sage. Bulgarian medicine recommends the herb for chronic bronchitis and intestinal catarrh, as a means of reducing sweat, as an antiseptic. In Bulgarian folk medicine, it was used for dyspepsia, constipation, anemia and as an expectorant.

Hyssop officinalis is included in the pharmacopoeias of Germany, Romania, France, Germany, Portugal and Sweden.

In folk medicine, leaves and flowering tops of hyssop. It is used as an expectorant for chronic catarrhs ​​of the upper respiratory tract (bronchitis, tracheitis, laryngitis), as well as for bronchial asthma, neurosis, angina pectoris, excessive sweating, rheumatism, chronic colitis, flatulence, as an antihelminthic, diuretic and mild tonic.

The antimicrobial effect of hyssop essential oil has been experimentally proven. It has been proposed to use it in a mixture with some fatty base as a drug for purulent skin diseases of staphylococcal origin.

Infusion and decoction of hyssop can be used externally for washing the eyes and as a rinse for stomatitis, diseases of the pharynx and hoarseness, as well as for compresses for bruises, bruising and as a wound healing agent.

Valuable honey plant, gives a lot of fragrant nectar and pollen. Honey is one of the best varieties.

Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.

Hyssop (hyssop), Hyssopus officinalis L. Classification, synonyms, botanical description, nutritional value, cultivation

Synonym: H. alopecuroides Fisch.

Names: Ukrainian józefka; arm. zone; cargo, usupi; German Ysop; Goal. hysop; dates and Swede, isop; English hyssop, fr. hyssope; it. issopo; Spanish hisopo; hung. kerti izsop; Slovenian sipan; Serb, velenduh, miloduh; Polish hyzop lekarski.

Perennial shrub, 20-50 (80) cm tall; stems branched, tetrahedral, almost glabrous, rarely short-haired.

Leaves almost sessile, lanceolate or linear-lanceolate, 2-4 cm long, 5-10 mm wide, with a prominent vein on the underside of the leaf, with slightly curled margins with short hairs. Bracts are obtuse.

The flowers are arranged 3-7 in the axils of the leaves and form elongated spicate inflorescences.

The calyx is often colored; corolla dark blue, lilac, pink or white. The fruits are trihedral oblong-ovoid nuts, about 2 mm long, 1 mm wide, finely tuberculate, with a sharp rib, brown.

Distributed in the wild in southern and eastern Europe, in Siberia. Leaves and flowers have a pleasant aroma and a bitter-spicy taste; It is used as a seasoning for various dishes and for liqueurs.

Light soils are considered the best for hyssop. Propagated by seeds, division of bushes, cuttings and parts of the roots. Sow or plant in early spring in open ground. During vegetative propagation, cuttings are cut from plants that were in a greenhouse or room. Rooted cuttings are planted in an ordinary or tape way with distances between rows and tapes of 50 cm, between rows in tapes and in rows between plants - 20-25 cm.

Seeding rate - 15 kg/ha; seeds remain viable for 3-4 years. Seedlings appear 10-14 days after sowing. In one place, hyssop is grown for 3-4 years. It blooms and produces seeds in the second year after sowing, and then annually.

The yield of dry leaves and stems is about 3 t/ha.

In the eastern part of the Caucasus, a wild species of hyssop is common - N. angustifolius M. B., in which leaves and stems are used as a spice.

Author: Ipatiev A.N.

Hyssop. reference Information

All parts of hyssop emit a strong pleasant aroma. When chewing fresh leaves in the mouth, there is a feeling of warmth.

In oriental cooking and some European countries (France, Spain, Italy), hyssop grass is used as a fragrant seasoning along with dill. Young leaves and shoots, flowers flavor the first and second courses, cold snacks.

It is part of a mixture of herbs for infusing liqueurs such as Chartreuse.

The hyssop herb especially improves dishes made from beans, beans, and peas. Hyssop grass is always put when salting cucumbers, tomatoes, apples.

The essential oil used in perfumery and medicine is obtained from the fresh herb. The yield of oil during hot extraction is from 0,07 to 0,47%. Recently, attempts have been made to grow hyssop in culture in special farms.

Author: Reva M.L.

Common hyssop (hyssop medicinal, hyssop), Hyssopus officinalis. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• Tea to treat coughs and colds: Pour 1 teaspoon of crushed hyssop leaves with a glass of boiling water and insist for 10 minutes. Strain and add some honey for taste. Drink tea warm 2-3 times a day to improve coughs, colds and flu.
• Facilitate digestion: An infusion of hyssop can help with indigestion, bloating and gas. To prepare the infusion, pour 1 teaspoon of chopped hyssop herb with a glass of boiling water and insist for 15 minutes. Strain and drink the infusion warm before meals.
• Treatment of headache and nervous disorders: hyssop oil has calming properties and can help with headaches and nervous disorders. To prepare the oil, you need to mix 1 cup of crushed hyssop leaves with 2 cups of olive oil and insist for a week. After that, strain and use the oil for massage in the temples and neck.

Cosmetology:

• Face tonic: add 100 tablespoon of dried hyssop leaves to 1 ml of mineral water and insist for 24 hours. Strain and use the resulting infusion as a facial tonic to improve skin tone.
• Mask for the face: mix 1 tablespoon of crushed hyssop leaves with 1 tablespoon of honey and apply the resulting mass on the face for 10-15 minutes. Wash off the mask with warm water. The mask helps to moisturize and brighten the skin, as well as soften fine wrinkles.
• Hand cream: Mix 2 tablespoons of crushed hyssop leaves with 1 cup of shea butter and insist for a week. Strain and use the resulting oil to make hand cream. The cream nourishes and moisturizes the skin of the hands, and also protects it from external influences.

Attention! Before use, consult with a specialist!

Common hyssop (hyssop medicinal, hyssop), Hyssopus officinalis. Tips for growing, harvesting and storing

Hyssop (Hyssopus officinalis) is a perennial herb that is often used in cooking and medicine.

Tips for growing, harvesting and storing hyssop:

Cultivation:

• Hyssop prefers sunny places and fertile soils with a good drainage system. It can grow up to 60-90 cm in height.
• Seeds can be planted directly into the ground in spring or autumn.
• It is recommended to maintain a distance between plants of 30-40 cm.
• Hyssop needs to be watered regularly to keep the ground moist but not oversaturated with water.
• Prune the hyssop after flowering to encourage growth and improve branching.

Workpiece:

• Hyssop can be used fresh or dried.
• To dry hyssop, you need to cut it with a nozzle and hang it in a well-ventilated place.
• Store dried hyssop in an airtight container in a cool and dry place. It can keep up to a year.

Usage:

• Hyssop is often used in cooking to flavor meat dishes, salads, sauces, etc.
• It also has medicinal properties and can be used to treat coughs, colds, headaches, etc.
• To prepare tea from hyssop, you need to insist 1-2 teaspoons of dry hyssop in boiling water for 5-10 minutes.

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