ROCK HYSSOP SEEDS

Hyssopus officinalis ssp. aristatus

Rare subspecies. Hardy plants are compact, upright and easy to grow in hot dry soils. Vigorous growth in the first year. An interesting alternative to both lavender and rosemary for both landscaping and culinary purposes in zones 3 and 4. Use sparingly, as the unique flavor can be intense and overwhelming. Dried, steamed or blanched leaves are less potent than fresh. Flavor holds up well to extended cooking, making it ideal for candies, syrups and lozenges.

Deep blue edible nectar-filled flowers are abuzz with bees and butterflies all summer long, even in the first year. In the second and subsequent years, growth will be to around 1' in all directions. Suitable for medicinal teas and lozenges. Gardeners and herbalists that don't typically feel an affinity for Hyssop will still appreciate this subspecies for its ease of culture and aesthetic value.

Start these seeds indoors. Press seeds into moist soil and just barely dust with fine vermiculite. Mist generously and cover with plastic. Kept warm and moist in bright light, seeds will begin to germinate within two weeks or so. Uncover promptly once a few seeds have germinated. Prick out seedlings with true leaves to grow on in individual pots or cells at warm room temperature in bright light. Do not overwater. Pinch to encourage branching once plants have several sets of true leaves. Harden off thoroughly before planting outdoors in to warm well-drained soil in full sun.

Native to the hottest regions of the Mediterranean, Hyssop will tolerate dry soils and extreme heat once established. It will not overwinter in soggy soils. Unlike many selections of the species, Rock Hyssop will not become leggy and floppy. It responds well to a little trim once flowers have dropped. If these trimmings aren't used for tea, sprinkle them amongst your cabbages, where they will deter moths and other pests.

Packet contains at least 50 seeds.